While I can't speak for other places, growing up in the South you learn that "salad" does not always include, greens, or even veggies for that matter. At holiday gathering, family reunion, or church events you attend, it is likely you will find "salads" made with jello, marshmallows, cream cheese, and/or sour cream. Grape Salad is no exception. Though its roots are in Minnesota, the South has adopted this salad, which typically has a base of cream cheese and sour cream. I have given this crowd pleaser a bit of a face lift, making it vegan and lower in sugar. While I still wouldn't call it a true salad, or even consider it to be all that healthy, it is a yummy dish that is great for gatherings and potlucks.
Vegan Grape Salad
For the salad:
Vegan Grape Salad
For the salad:
- 4 cups of seedless grapes, rinsed and dried ( I used red, but you can use any you like or a combo)
- 1/2 cup cashew sour cream
- 1 container of So Delicious CocoWhip!
- 1/2 cup raw pecans, chopped
- 1 Tablespoon hemp seeds
- 1 Tablespoon coconut sugar
- 1/2 cup raw cashews, soaked for 4 hours
- 1/4 cup almond or coconut milk
- 1 Tablespoon lemon juice
- 1 teaspoon apple cider vinegar
- pinch of salt
- In a high-speed blender, add cashews that have been soaked and drained, milk, lemon juice, apple cider vinegar, and salt. Blend until smooth. If mixture is too thick, add milk or water, 1 teaspoon at a time, until desired consistency is reached. Set aside.
- After grapes have been washed and dried, add to a large mixing bowl. Add cashew sour cream and CocoWhip! to the grapes. Gently mix until grapes are coated and all ingredients are incorporated. Pour grape mixture into a 9 x 13 dish.
- In a small bowl, combine pecans, hemp seeds, and coconut sugar. Mix well. Evenly sprinkle the topping over the grape mixture.
- Cover the dish and chill in the refrigerator for at least 4 hours. Serve and enjoy!
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