Low Iodine Vegan Grape Salad
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Learn more →Ingredients
6 servings
For the dressing
- 1 cup raw cashews, soaked in cold water for at least 30 minutes, then drained
- 3 tbsp maple syrup
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- ¼ tsp salt
- 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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