Best Vegan Waldorf Salad Recipe 455 Recipes

VEGAN WALDORF SALAD (GLUTEN-FREE, PLANT-BASED)

Steps:

• Dressing
• 1) Soak cashews in 1 1/4 cups very hot water for about 20 minutes. Cashews should be soft and tender. Rinse and drain.
• 2) Add soaked cashews and remaining dressing ingredients to blender or food processor. Pulse a few times to break down nuts then blend on high speed, stopping periodically to scrape sides. If you are using the extra large blending container you will have to scrape frequently for the first minute.
• Salad
• 1) Core and chop apple. Add to medium mixing bowl. Bathe apple in 2 tablespoons lemon juice. This must be done immediately to prevent apple from browning.
• 2) Chop grapes, celery, and nuts and add along with raisins to bowl containing apple. Stir to blend ingredients.
• 3) Dollop salad mixture with 1/2 cup of dressing and stir gently until evenly mixed. If a more heavily dressed salad is desired add more dressing at this point. Optionally reserve some dressing to add to salad after chilling.
• 4) Salad may be eaten immediately but is best when chilled (about an hour). After chilling add more dressing and serve on a bed of greens such as Boston or green leaf lettuce. Store in refrigerator for 2 or 3 days.

VEGAN WALDORF SALAD

Steps:

• Start with thawed chicken strips and cut up into bite size pieces.
• Chop apples, celery and walnuts (if necessary). Mix with chopped chicken.
• Mix together soy yogurt and mayonaisse. Mix with chopped ingredients.
• Slice and add the greens that you chose. And add dried cranberries on top for an extra color before it is served if you want.
• And voila!