Low Sodium Vegan Grape Salad

Total time45 min

Prep time15 min

Cook time0 min

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Ingredients

6 servings

For the dressing

1 cup raw cashews, soaked in cold water for at least 30 minutes, then drained
Freshness Guaranteed Whole Cashews Unsalted SOUTHERN GROVE Deluxe Whole CASHEWS Unsalted Alesto Selection Cashews President's Choice Unsalted Dry-Roasted Cashews Planters Unsalted Cashews
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3 tbsp maple syrup
2 tbsp fresh lemon juice
1 tsp vanilla extract
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
3–4 tbsp water, as needed to thin

For the salad

3 cups red seedless grapes, halved
3 cups green seedless grapes, halved

For the topping

½ cup pecans, roughly chopped
2 tbsp brown sugar

Instructions

1
Place the drained cashews, maple syrup, lemon juice, vanilla extract, and salt in a blender. Add 3 tbsp water and blend on high until completely smooth and creamy, about 1–2 minutes, scraping down the sides as needed. Add the remaining 1 tbsp water if the dressing is too thick to pour — it should be the consistency of a thick but pourable cream.
2
Combine the halved red and green grapes in a large mixing bowl. Pour the cashew cream dressing over the grapes and fold gently until every grape is evenly coated.

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