Vegan Cranberry Fluff Salad Recipes

VEGAN CRANBERRY FLUFF SALAD

Vegan Cranberry Fluff Salad image

Creamy, dreamy cranberry fluff salad made vegan with coconut whipped cream and vegan-friendly mini marshmallows. Is it a salad? Is it a dessert? Does it matter? :)

Provided by Kare for Kitchen Treaty

Number Of Ingredients 6

Ingredients

1 1/2 cups fresh cranberries
1/2 cup granulated sugar*
1 20-ounce can crushed pineapple in juice, drained well
2 1/2 cups coconut whipped cream (from about 3 cans full-fat coconut milk**)
2 cups vegan mini marshmallows (I like Dandies)
1/2 cup + 2 tablespoons raw or toasted unsalted pecans (chopped)

Steps:

Place the cranberries and the sugar into a high-powered blender or food processor. Pulse until finely chopped but not pureed. Transfer mixture to an airtight container and refrigerate overnight. Add your cans of coconut milk to the refrigerator at the same time. The coconut cream needs to be chilled in order to make the coconut whipped cream.
The next day, add cranberries to a large bowl. Drain the pineapple by pouring into a fine-mesh strainer and press gently on the pineapple with the back of a wooden spoon to extract as much liquid as possible. Pour drained pineapple into bowl with cranberries. Add 1/2 cup pecans. Stir until combined.
To make the coconut whipped cream, scoop the coconut cream off of the top of the cans of coconut milk. Save the liquid for smoothies or discard. Add the coconut cream to a medium bowl. Using a hand mixer, whip the coconut cream until smooth and fluffy. Add 2 1/2 cups of the coconut whipped cream to the salad along with the marshmallows. Use a spatula to fold the whipped cream into the salad.
Serve topped with remaining pecans. You can serve this immediately or refrigerate in an airtight container for 3-4 days (stir again before serving). Can also be frozen but I recommend thawing and stirring before serving (some cranberry fluff can be served frozen but we didn't think the vegan version was great frozen).

FLUFFY CRANBERRY SALAD

Fluffy Cranberry Salad image

A creamy cranberry salad. Even people who normally don't like cranberries will eat this salad. Originally submitted to ThanksgivingRecipe.com.

Provided by Nancy

Categories Salad Fruit Salad Recipes Cranberry Salad Recipes

Time 12h10m

Yield 10

Number Of Ingredients 6

Ingredients

1 pound fresh or frozen cranberries
8 ounces miniature marshmallows
2 cups white sugar
1 (20 ounce) can crushed pineapple with juice
1 banana, peeled and sliced
1 cup whipped cream

Steps:

If using frozen cranberries let thaw before using. In a food processor or blender grind the cranberries. Add the sugar, crushed pineapple and marshmallows. Let mixture stand overnight.
Just before serving stir in the sliced banana and whipped cream.

Nutrition Facts : Calories 306.4 calories, Carbohydrate 76 g, Cholesterol 4.6 mg, Fat 1.5 g, Fiber 2.9 g, Protein 1.1 g, SaturatedFat 0.9 g, Sodium 27.3 mg, Sugar 64.7 g

CRANBERRY FLUFF SALAD

Cranberry Fluff Salad image

Family-favorite holiday dessert salad. Light, crisp, sweet, and tart.

Provided by Rachel

Categories Salad Fruit Salad Recipes Cranberry Salad Recipes

Time 2h15m

Yield 8

Number Of Ingredients 8

Ingredients

1 (12 ounce) package fresh cranberries
½ cup white sugar
1 medium tart apple
3 cups mini marshmallows
½ cup seedless red grapes, halved
½ cup pecans, chopped
¼ teaspoon salt
1 (8 ounce) container frozen whipped topping, thawed

Steps:

Chop cranberries in a food processor. Transfer to a large mixing bowl and combine with sugar. Cover and refrigerate for at least 2 hours, or overnight.
Dice apple. Add to cranberry mixture with marshmallows, grapes, pecans, and salt; stir until combined.
Keep refrigerated until ready to serve. Gently fold in whipped topping before serving.

Nutrition Facts : Calories 286.4 calories, Carbohydrate 44.6 g, Fat 12.1 g, Fiber 3.1 g, Protein 1.2 g, SaturatedFat 6.5 g, Sodium 104.3 mg, Sugar 35.1 g

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