LemonVinaigrette

 

Ensalada de Manzana or Apple Salad always makes an appearance on my holiday menu.  The original is made with dairy, but I had to veganize this one.  The result is just as creamy and decadent as the original, if not better.  Prepare the coconut condensed milk and the cashew cream the night before to make this super quick to throw together the next day.

Ingredients

for the vegan condensed milk

• 1 14 oz can of full fat coconut milk
• 1/4 cup cane sugar or equal amount of preferred sweetener

for the cashew cream

• 1/2 cup raw soaked cashews
• 1/2 cup non dairy milk
• 1 tbsp fresh lemon juice
• pinch of salt

for the salad

• 1 ripe pineapple peeled, cored and diced
• 4 ambrosia or fuji apples peeled and diced
• 1/3 cup raisins
• 1/2 cup finely chopped pecans or walnuts

 

Preparation

Step 1 – Make the condensed milk; empty the can of coconut milk into a saucepan, bring to a boil, turn heat to low, add the sugar (or your choice of sweetener) and cook for 45 min or until reduced by half; transfer to a glass container and place in the refrigerator to cool.

 

Step 2 – Make the cashew cream; In a blender place the soaked raw cashews, non dairy milk, lemon juice, pinch of salt and process until smooth and creamy; transfer to a glass container and place in the refrigerator to chill.

Step 3 – Combine the pineapple, raisins, and apples in a large mixing bowl, set aside; combine the cooled condensed milk and the cashew cream with a whisk then pour it over the fruit, mix well and top with the chopped pecans or walnuts.

 

 

This creamy fruit salad is best served chilled. Enjoy!

-Mia