For the vegan “mayo”
Cook elbow macaroni according to package instructions in salted water until al dente.
Meanwhile, in a large mixing bowl combine the diced onion, grated carrot, orange Lana’i peppers, apple cider vinegar, and salt. Drain cooked pasta and toss in bowl with other ingredients while warm.
To prepare the vegan mayo combine the soaked cashews, miso, Dijon, agave, garlic, salt, and almond milk in a high-speed blender and blend until completely smooth. Toss with elbow pasta mixture and either fold in cherry tomatoes and mizuna lettuce or serve as garnish on top. Best serve chilled.
Any remaining mac salad will keep covered in the refrigerator for up to 5 days.