Cook the elbow macaroni until al dente. It's vital to salt the water as it elevates the pasta’s flavor. Immediately drain and rinse the cooked macaroni under cold water and toss it with a little olive oil to prevent sticking.
While the pasta cooks, shred the carrots and dice the other vegetables. Try to keep the pieces a similar size for an even distribution of flavors.
Mix the mayo, cashew crema, mustard, and pickle juice together in a small bowl. Add the sauce to your vegan macaroni salad, then season it with salt and pepper to taste. Happy eating!