One of my favorite appetizers is now vegan. This recipe have a few simple ingredients, but it really packs a punch at any vegan gathering.
Author: Michael Monson
1batch of cultured cashew cream cheese (recipe below)
Salt and pepper to taste
1tablespoonfinely chopped fresh parsley
1cuproasted and salted pistachios, finely chopped in a food processor
Rinse and dry your grapes. Combine the cashew cream cheese, garlic powder, salt, pepper, and parsley. Pour the chopped pistachios onto a plate.
Using about a tablespoon of the cashew cream cheese mixture , coat each grape, rolling each one with your hands to make them spherical. Place the covered grapes into the pistachios and roll around to cover. Continue until you run out of grapes, cashew cream cheese, or patience. For best texture, serve slightly chilled.
Make sure your cashew cream cheese is chilled when you do this. It make it a lot easier to work with.