Boil a pot of water and cook the macaroni noodles.
In a large mixing bowl, add the cooked macaroni noodles, thinly sliced celery, diced white onion, diced red bell pepper, broccoli florets (I like to completely remove the stems and run the broccoli under hot water to slightly soften it before I add it to the salad).
In a small mixing bowl combine all of the ingredients for the dressing. Stir until well combined.
Pour the dressing over the macaroni salad and stir well until everything is evenly coated. Season with salt and pepper.
Next, you’ll grab your food processor and add about 1/3 cup of vegan cheddar cheese. Chop the cheese until it breaks up into small – medium sized crumbles.
Top the salad with the cheese crumbles, and sliced hard boiled egg.
Refrigerate in a covered container for at least an hour – Serve and ENJOY!