The fact is, cranberry fluff salad is not health food, and I don’t think it could be farther from it if it tried. I mean, it’s got a ton of sugar (granulated sugar + marshmallows) and let’s not even get started on the amount of fat from the coconut cream.

Another fact? TOTALLY WORTH IT.

Cranberry fluff salad normally contains cranberries, sugar, whipped cream, crushed pineapple, marshmallows, and pecans. Unfortunately, the whipped cream makes it a no-go for vegans and non-dairy folks. And the marshmallows, with their gelatin, mean vegetarians can’t indulge either.

And I tell you, it’s just sad to look upon a bowl of the magenta magnificence of cranberry fluff salad on your holiday table and not be able to have a scoop.

But no more! Because I’ve created a vegan version. And it is equally magenta. And equally marshmallowy-good.

First, we finely chop fresh cranberries with granulated sugar, then let them macerate for several hours. The juicier the result, my dear!

Then, we stir in some crushed pineapple and pecans. THEN … we whip up some coconut whipped cream and fold that glorious stuff right in there along with an obscene amount of vegan mini marshmallows.

I like to sprinkle a few extra pecans on top for good measure.

Retro-licious vegan cranberry fluff salad right here baby. Because I’m dreaming of a pink – and a bit more plant-based – Christmas.

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