I’ve discovered a way to breathe new life into the classic Waldorf salad that might just change your relationship with plant-based eating. As someone who’s tested countless vegan recipes, I’m confident this creamy, cinnamon-kissed version will satisfy even the most discerning palates.
The secret lies in the overnight-soaked cashews that transform into a luxuriously smooth dressing, while crisp apples, tender celery, and sweet grapes create a symphony of textures. Before I share my carefully crafted method for achieving the perfect balance of flavors, let me explain why this dish has become my go-to for both casual lunches and elegant dinner parties.
Recipe
Classic Waldorf Salad gets a compassionate makeover in this vegan version that retains all the beloved textures and flavors of the original. The traditional mayonnaise-based dressing is replaced with a silky cashew cream, creating a rich and creamy coating for the crisp ingredients.
This refreshing combination of sweet apples, crunchy celery, juicy grapes, and toasted walnuts delivers a perfect balance of flavors and textures. Served on a bed of fresh lettuce leaves, this plant-based adaptation makes an elegant lunch or sophisticated side dish that will appeal to all diners.
- 2 large crisp apples, diced
- 3 celery stalks, finely chopped
- 1 cup red seedless grapes, halved
- 1 cup raw walnuts, roughly chopped
- 1 cup raw cashews, soaked overnight
- 2 tablespoons lemon juice
- 3 tablespoons water
- 1 teaspoon apple cider vinegar
- 1 teaspoon maple syrup
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 2 cups fresh lettuce leaves
- Fresh parsley for garnish
Drain and rinse the soaked cashews. Place them in a high-speed blender with lemon juice, water, apple cider vinegar, maple syrup, and half the cinnamon. Blend until completely smooth to create the dressing.
In a large bowl, combine the diced apples, celery, grapes, and walnuts. Pour the cashew dressing over the mixture and toss gently to coat.
Arrange lettuce leaves on plates, top with the waldorf mixture, dust with remaining cinnamon, and garnish with fresh parsley.
For optimal results, chill the salad for 30 minutes before serving to allow flavors to develop.
To prevent oxidation, toss diced apples in extra lemon juice before mixing with other ingredients. The cashew cream can be prepared up to three days ahead and stored in an airtight container in the refrigerator. If the dressing thickens too much during storage, thin it with a small amount of water or plant-based milk until desired consistency is reached.
Step-By-Step Cooking Instructions
You’ll start this recipe by soaking your cashews overnight, then transforming them into a silky cream using your blender with the liquid ingredients.
Next, you’ll prep your fruits and vegetables, making sure to coat the apple pieces with a splash of lemon juice to prevent browning before combining everything with the cashew dressing.
Finally, you’ll arrange fresh lettuce leaves on plates, spoon the dressed Waldorf mixture on top, and finish with a dusting of cinnamon and fresh parsley garnish.
Step 1. Soak Cashews Overnight
Soaking cashews properly forms the foundation of this salad’s creamy dressing. Begin by placing 1 cup of raw cashews in a clean glass bowl and cover them with cool water until they’re fully submerged. You’ll want to add an extra inch of water above the nuts since they’ll expand as they soak.
Cover the bowl with a clean kitchen towel and let it rest on your counter overnight, or for at least 8 hours.
If you’re short on time, you can use a quick-soak method by placing the cashews in very hot water for 30 minutes. However, the overnight soak will yield the smoothest, most velvety results.
Once soaked, drain and rinse the cashews thoroughly before blending them into your dressing.
Step 2. Process Cashews Into Cream
After draining your soaked cashews, transforming them into a silky-smooth cream becomes a straightforward process with the right technique.
Add the drained cashews to your high-speed blender along with fresh lemon juice, water, apple cider vinegar, maple syrup, and half the cinnamon.
Begin blending on low speed for 30 seconds, then gradually increase to high. You’ll want to stop occasionally to scrape down the sides with a rubber spatula, ensuring every bit gets thoroughly processed.
Continue blending until you achieve a perfectly smooth consistency – this usually takes 2-3 minutes. If your cream seems too thick, add water one teaspoon at a time until you reach your desired consistency.
The finished cream should be rich and velvety, without any grainy texture.
Step 3. Chop Fruits and Vegetables
The next crucial step involves preparing three essential components: crisp apples, celery stalks, and juicy grapes.
Start by washing all your produce thoroughly under cool running water. Core and dice two large apples into uniform 1/2-inch cubes, tossing them immediately with a splash of lemon juice to prevent browning.
Next, trim the ends of three celery stalks and slice them into thin, quarter-inch pieces. You’ll want the celery’s crunch to complement, not overwhelm, the other ingredients.
Finally, halve one cup of red seedless grapes, creating bite-sized pieces that’ll add bursts of sweetness throughout the salad. As you chop each ingredient, transfer it to a large mixing bowl, keeping the pieces separate until you’re ready to combine them with the dressing.
Step 4. Combine and Toss Ingredients
Once your fruits and vegetables are prepped, it’s time to bring all components together in perfect harmony.
In a large mixing bowl, combine your diced apples, celery pieces, halved grapes, and chopped walnuts. Pour your freshly made cashew dressing over the mixture, making sure to drizzle it evenly across all ingredients.
Using gentle motions, toss the ingredients with two large spoons or spatulas until everything’s evenly coated with the creamy dressing. You’ll want to be careful not to break up the fruit pieces or crush the walnuts.
Arrange crisp lettuce leaves on your serving plates, then spoon the dressed mixture on top. Finish with a light dusting of cinnamon and a sprinkle of fresh parsley for that perfect presentation.
Step 5. Arrange and Garnish Plates
Now that your Waldorf salad mixture is perfectly dressed, it’s time to create an elegant presentation worthy of this classic dish.
Start by arranging fresh, crisp lettuce leaves in a circular pattern on each serving plate, creating a vibrant green base for your salad.
Carefully spoon the apple, celery, grape, and walnut mixture onto the center of the lettuce leaves, allowing some of the greens to peek through around the edges.
Lightly dust the top of each serving with the remaining cinnamon, creating a warm, aromatic finish.
Add a final touch of sophistication by sprinkling fresh parsley leaves over each plate.
For a restaurant-style presentation, you can also tuck a few additional grape halves and walnut pieces along the edges of the plates.
Why I Love This Dish
Since discovering this vibrant twist on the classic Waldorf salad, I’ve fallen in love with its perfect balance of textures and flavors that dance on my tongue with every bite.
The crisp apples and celery provide a satisfying crunch, while the creamy cashew dressing delivers that luxurious mouthfeel I crave. I’m particularly fond of how the cinnamon adds warmth to the fresh, sweet notes of the fruit.
What I appreciate most is how this recipe honors the beloved original while making it accessible to everyone.
Whether I’m hosting a dinner party or packing lunch for work, this salad never fails to impress.
The way the maple syrup subtly complements the natural sweetness of the grapes and apples makes every forkful a delightful experience.
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