Vegan Cranberry Fluff

This creamy cranberry salad reminds me so much of the amazing ambrosia salad that I had weekly at church potluck many years ago. Cranberry salad recipe should be on every Thanksgiving or Christmas Feast.  Personally, I treat it like dessert even though it is traditionally served as a holiday side.

Cranberries For Vegan Cranberry Fluff

This year I decided to bend the rules and include cranberry fluff salad, a festive fruit salad, after tinkering with different recipes I saw online I decided to go with a loaded recipe that includes, crushed pineapples, chopped crunchy apples, grapes, pecans. It will go well with Mashed Potatoes, Lentil Meatballs.

Best Vegan Cranberry Fluff

Traditionally vegans weren’t able to enjoy cranberry fluff salad because it contained traditional dairy whipped cream or sour cream and cream cheese. Also, the marshmallow contained gelatin made from skin, cartilage, and bones of animals.

Thankfully it is so easy to convert traditional cranberry salad recipe to a plant-based version adding store-bought vegan mini-marshmallows and vegan coconut whipped cream.

Vegan Cranberry Fluff Ingredients in a bowl

You can actually make your own coconut whipped cream by sticking 2 cans of coconut milk in the refrigerator overnight, the following morning open the cans carefully and drain off the clear liquid. Scoop out the thick white coconut cream into a bowl and whip with an electric mixer until light and fluffy.

You can also make your own vegan marshmallows but this is a recipe that you can make last minute, you just dump the fruits and crushed nuts in a bowl and stir in the Cocowhip and marshmallows.

Best Vegan Cranberry Fluff Mixture

How To Make Vegan Cranberry Fluff

  1. Wash and drain cranberries, place them n a food processor and chop into small pieces, Scoop cranberry into a glass bowl,  add cane sugar and stir.
  2. Cover bowl and refrigerate for 2 hours or overnight.
  3. Drain pineapple, chop apple, grapes, pecans. Stir into cranberries along with the marshmallows and fold in Cocowhip.
  4. Serve immediately or store in a covered bowl in the refrigerator.
  5. Keeps for 3 days.

Go ahead and add a fruity side dish to your holiday menu, you won’t regret it!

Vegan Fluff Salad

If you enjoyed this post about Vegan Cranberry Fluff and would love to see more, join me on YoutubeInstagramFacebook & Twitter!

Get discounted copies of my cookbook here.

Fortunately, because of the ads on our website, readers and subscribers of Healthier Steps are sponsoring many underprivileged families.

Want to Save This Recipe?

Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

Save Recipe

By submitting this form, you consent to receive emails from Healthier Steps.

Vegan Cranberry Fluff in white bowl on white background

Vegan Cranberry Fluff

Vegan cranberry fluff, also called cranberry salad, or millionaire's salad, is the perfect Thanksgiving holiday side; chopped fresh cranberries, crushed pineapple, chopped apples, grapes, pecans, vegan mini marshmallows, and coconut whipped cream. Now you can enjoy this vegan version of your favorite classic cranberry fluff salad with the perfect blend of sweet, tangy, and creamy.
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: vegan cranberry fluff
Prep Time: 10 minutes
Cook Time: 1 minute
Servings: 8 servings
Calories: 294kcal

Equipment

Ingredients

  • 12 ounces fresh cranberries
  • 1/2 cup cane sugar
  • 1- 8 ounce can crushed pineapple or tidbits drained
  • 1 medium apple cored and diced (I used Fuji)
  • 1/2 cup seedless grapes chopped
  • 1/2 cup chopped pecans
  • 2 cups vegan mini marshmallows ( I love Dandies)
  • 9- ounces CocoWhip

Instructions

  • Place cranberries in a food processor and chop into small pieces, Scoop cranberry into a glass bowl, add cane sugar and stir.
  • Cover bowl and refrigerate for 2 hours or overnight.
  • Drain pineapple, chop apple, grapes, pecans. Stir into cranberries along with the marshmallows and fold in Cocowhip.
  • Serve immediately or store in a covered bowl in the refrigerator.

Nutrition

Calories: 294kcal | Carbohydrates: 48g | Protein: 2g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 24mg | Sodium: 19mg | Potassium: 192mg | Fiber: 3g | Sugar: 36g | Vitamin A: 282IU | Vitamin C: 10mg | Calcium: 48mg | Iron: 0.5mg