Red Meat Allergy Friendly Vegan Grape Salad

Total time45 min

Prep time15 min

Cook time0 min

Red Meat Allergy Friendly Vegan Grape Salad

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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 Freshness Guaranteed Roasted & Salted Whole Cashews Great Value Roasted Cashews With Sea Salt Roasted Salted Cashews, 7 oz SOUTHERN GROVE Deluxe Whole CASHEWS Unsalted
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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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