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Vegan Cashew Cream Cheese and Grape Truffles

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. 

Course: Appetizer, Snack
Cuisine: American
Author: Michael Monson
  • 1 batch of cultured cashew cream cheese (recipe below)
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 tablespoon finely chopped fresh parsley
  • 1 bunch seedless grapes
  • 1 cup roasted and salted pistachios, finely chopped in a food processor
  1. Rinse and dry your grapes. Combine the cashew cream cheese, garlic powder, salt, pepper, and parsley. Pour the chopped pistachios onto a plate.
  2. 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.
Recipe Notes

Make sure your cashew cream cheese is chilled when you do this. It make it a lot easier to work with.