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Vegan Waldorf salad

Serves 6 This recipe is adapted from the recipe in my Healthy Alkaline Diet Guide.
Print Recipe
Prep Time 5 minutes
Total Time 5 minutes

Ingredients
  

  • 5 Tablespoons of Vegan Mayonaisse 1/4 cup aquafaba, 1/8 teaspoon sea salt, 1 cup avocado oil
  • Note: Omit the tablespoon of Lemon Juice
  • 2 apples cored, chopped
  • 1 cup halved red grapes
  • 1 cup sliced celery
  • 1/2 cup of hulled pumpkin seeds
  • 2 small pitted dates, finely chopped
  • For serving: 3 cups chopped Romaine

Instructions
 

  • Whip up a batch of Creamy Vegan Mayonnaise: In a food processor combine 1/4 cup aquafaba and sea salt and pulse for 30 seconds until frothy. Slowing drizzle in the oil and process on low until liquid emulsifies and forms a creamy mayo. Transfer 5 tablespoons to a medium mixing bowl. Store remaining mayonnaise in an airtight container in the fridge for 1 to 2 weeks.
  • In the mixing bowl, combine the mayonnaise with the apples, grapes, celery, pumpkin seeds, and dates. Toss to coat well.
  • Serve each portion over 1/2 cup lettuce.
  • Note: To add a bit more creaminess, add 1/2 cup nonfat, plain skyr or Greek yogurt if you aren't vegan - or - (if you are intolerant to dairy or chose to keep this one vegan) 1/4 cup cashew cream*.

Notes

The most basic cashew cream is prepared by blending 1 cup soaked, rinsed cashews with 1/2 cup water (add more water as need for desired consistency). For an incredibly tasty version, use the recipe in The Healthy Alkaline Diet Guide, p. 120 " Cashew Cream Frosting"