This is a new twist on the age-old familiar Apple Raisin Salad. Mayonnaise and traditional sour cream were replaced with freshly made cashew cream with a hint of orange in it. This salad is far better than the traditional one, with a rich and creamy dressing made from cashews. Below is a video demonstration of how the salad is made. The recipe is below the video.
Apple Raisin Salad with Cashew Cream
Makes About 6 Servings
2 medium to large apples
1 cup chopped celery
1/3 cup chopped walnuts
¼ cup raisins
1 cup raw cashews
2/3 cup filtered water
¼ tsp salt, or to taste
2 Tbsp fresh lemon juice, or to taste
1-1/2 to 2 Tbsp orange juice concentrate, or to taste (NOT diluted)
Make the Cashew Cream:
Place cashews in a bowl with enough water to cover them. Cover and place them in the refrigerator and allow them to soak overnight. Drain.
Place soaked and drained cashews in a blender with 2/3 cup water, and salt. Blend well, about 1 minute, until mixture is smooth and creamy. Add lemon juice and blend briefly to combine. Taste and add more salt and/or lemon juice, if needed. The mixture should taste like regular sour cream. Then stir in thawed orange juice concentrate (not diluted). This will give a fruitier flavor to the cream. Set it aside as you assemble the salad.
Make the salad:
Wash the apples and cut them into bite size pieces. Peeling the apples is optional. Add the celery, walnuts, and raisins. Toss to combine. Stir in the prepared cashew cream. (Use all the cream for a fully coated apple salad; use less for a less coated salad.) May be served right away, but for a sweeter and more “blended” flavor, place the salad in a covered container in the refrigerator for a few hours or overnight to allow the flavors to blend. Stir and enjoy!