Bring a large pot of salted water to a boil. Add the macaroni to the pot. Cook according to package directions, leaving the pasta in the boiling water for an extra few minutes to soften more. Drain and set aside in a separate bowl.

To the warm macaroni, add the vinegar and give it a good stir. You want the vinegar to absorb into the warm pasta.

Add 1.5 cups of the vegan mayonnaise (save the remaining half cup for the last step), sugar, salt, and black pepper. Stir well to combine.

Add the grated carrot and grated onion directly into the mac salad.

Cover, and refrigerate for at least 3 hours, until the dressing is absorbed by the pasta.

Remove from the refrigerator, and stir in the remaining 1/2 cup vegan mayonnaise and the green onions. Serve cold, and enjoy.