Today’s recipe is a version of a salad that I ate many many times growing up. The original recipe had a mayonnaise based dressing, though. I don’t keep or eat mayonnaise in the house (even vegan ones), so I had to come up with new ways to enjoy this tasty and otherwise healthy salad!
- 4-5 apples, chopped (up to 8 apples if they are small)
- 2 carrots, grated
- 1/2 cup raisins
- 1/2 cup raw sunflower seeds or walnuts
- 1/2 cup chopped celery
- 1 cup chopped fresh or canned pineapple
- any other fruits/veggies/nuts you would like!
dressing: (see below for variations)
- 1/4 cup cashew cream cheese
- 1/4 cup water
- sweeteener of choice (optional)
- 1/4 to 1/2 teaspoon cinnamon
- lemon juice to taste (optional)
Mix salad ingredients in a large bowl. To make the dressing, add water slowly to the cashew cream cheese, stirring until smooth (if you add it all a time once it is hard to get smooth unless you blend it). Add cinnamon and sweetener/lemon juiced desired. Taste and adjust as needed. Stir dressing into the salad. Eat immediately or let it sit in the fridge for the flavors to combine. This will keep in the fridge for 2-4 days, though it is best eaten in the first 1-2 days.
For the dressing, you can use cashew cream instead of the cashew cream cheese, just blend 1/3c cashews with 1/2c water and use that instead, adding the rest of the dressing ingredients to taste.
No cashews? Use about 3 tablespoons of any nut butter you have and mix slowly with water until you get a consistency you like. Then add your other dressing ingredients to taste. I made this with sunflower butter once. I do prefer it with cashews or cashew cream cheese, but nut butters work too!
Vegan mayonnaise, either store bought or homemade, will work as well. Just replace the cashew cream cheese with mayo and add water to get the consistency you like.