Sunday, November 25, 2007

Creamy Cranberry Salad

Two presentations of the cranberry salad I made for both of our Thanksgiving dinners.

Creamy Cranberry Salad

2 cups Tofutti cream cheese, whipped
2 - 4 tablespoons Veganaise
1/2 c. finely chopped pecans
2 cans jellied cranberry sauce (chilled)*

Mix together Tofutti cream cheese and Veganaise together until creamy. Add chopped pecans and stir until blended. Chill until ready to serve. Then, slice cranberry slices and top with cream cheese mixture. Garnish as desired.

*This is delicious with Cran-Raspberry sauce as well.


  1. Beautiful presentation La Donna! These salads look lovely.


  2. Oh you are so my kink of cook. I bet all the meat I fix must just gross you out. I love the recipes. I do not eat wheat or dairy. This is just beautiful I miss having the presentation time to do the beautiful things you do.


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