Vegan Waldorf Salad

This is an adapted version of a classic favorite.  

  • 2-3 tablespoons vegan mayonnaise
  • 2 tablespoons fresh lemon juice
  •  ½ teaspoon salt
  •  ¼ teaspoon fresh ground pepper
  •  2-3 sweet apples, cored and chopped
  •  1 cup celery, thinly sliced
  •  1 cup red seedless grapes, sliced
  •  ¼ cup dried currants
  •  1 cup walnuts, toasted and chopped

In a bowl, whisk together the vegan mayonnaise, lemon juice, salt and pepper. Mix in the apple, celery, grapes, currants and walnuts. This can be served on a lettuce leaf for a lovely presentation.


 Currants are produced from a variety of small grapes; these dried fruits resemble tiny raisins but have a stronger, tarter flavor. If you prefer, raisins work just as well in this salad.


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About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.