Vegan Grape Salad
Grape salad has long been a potluck staple, but the classic version leans hard on cream cheese and sour cream — which means it's usually off the table entirely for plant-based eaters. This one flips the script with a silky cashew cream dressing that blends soaked cashews, maple syrup, fresh lemon juice, and vanilla into something genuinely luxurious. The result is cool, creamy, and a little tangy, coating every halved red and green grape in a way that feels indulgent without a drop of dairy. A quick chill in the fridge lets the dressing set slightly around the fruit, deepening the flavor and making each bite even more satisfying. Right before serving, a scatter of brown sugar–tossed pecans goes on top so they stay perfectly crisp against the creamy grapes. It serves six, making it an ideal dish to bring to a gathering where you want something crowd-pleasing that also happens to be completely plant-based. Sweet, crunchy, creamy, and refreshing — it disappears fast.
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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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