Grape Salad with Pretzel Topping (Dairy, Egg, and Nut-Free!)


Oh, this recipe!  It was one of my favorites before food allergies came into the picture.  My mom has made it for years and it’s always a hit.  It’s one of those recipes that has been handed down and passed around, so I have no idea who to give credit to for the original recipe (topped with crumbled Butterfingers), but here’s my dairy-free version.  The dairy-free Tofutti Sour Cream and Cream Cheese give these grapes a creamy balance to the grapes sweetness.  Mother’s Day is just 11 days away, and this would be the perfect addition to a home cooked meal for the mom in your life.

Not sure what else you’ll be serving for a Mother’s Day dinner?  Try Roasted Garlic Lemon Chicken with Potatoes and Brussel Sprouts, my Homemade Bread (easier than you think!), this Grape Salad, and Peach Cobbler for dessert!

Dairy, Egg, & Nut Free Grape Salad-Mom Vs. Food Allergy


Grape Salad with Pretzel Topping (Dairy, Egg, and Nut-Free!)
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 4 cups seedless green grapes
  • 4 cups seedless red grapes
  • 12 oz. dairy free sour cream (such as Tofutti)
  • 4 oz. dairy free cream cheese (such as Tofutti)
  • ½ cup sugar
  • 4 cups pretzels, broken up into small pieces
  • ½ cup dairy free margarine
  • 6 T brown sugar
  1. Preheat oven to 350F
  2. Wash and drain grapes, then place into large bowl
  3. With a hand or stand mixer, blend dairy-free sour cream, dairy-free cream cheese, and sugar until smooth
  4. Fold grapes into sour cream mixture
  5. Place in fridge to chill until serving
  6. Spread pretzels onto parchment paper onto cookie sheet
  7. In a saucepan, melt dairy-free margarine and brown sugar over medium heat, stirring well
  8. Bring margarine and brown sugar to a boil for one minute, stirring constantly
  9. Pour margarine mixture over pretzels making sure to coat them evenly
  10. Bake pretzels in oven for 5-7 minutes
  11. Once cool enough, put cookie sheet with pretzels into the refrigerator to finish cooling until hardened
  12. Break apart and crumble into bowl until serving time
  13. Top grape salad with pretzels right before serving to avoid them getting mushy

Don’t forget to Pin this recipe for later!



Mashed Party Potatoes (Dairy Free)


For years my mom has made Party Potatoes for special occasions such as Thanksgiving, Christmas, and Easter.  It is one of my all-time favorite dishes at holidays and I always hope I get to take leftovers home.  I usually don’t get leftovers, because there isn’t any left.  They’re that good!  They are full of yummy goodness and I hate that Nathan has never gotten to eat them since they have dairy in them.  I was determined to make a safe version of Party Potatoes for Nathan this year, and my attempts were a success!  I’m so excited to share with you dairy-free Potatoes which will be great on your Thanksgiving table if you’ve not yet figured out this dish.  They are so creamy that you’d never know they are dairy free.

Grab your ingredients: (not pictured is the optional chicken broth, salt, and pepper-I got ahead of myself!)



If you’re curious about the ingredients on the  SOY BASED Tofutti Cream Cheese and Tofutti Sour Cream, here they are some helpful links:

Click HERE to see ingredients for Tofutti Cream Cheese.  Click HERE for ingredients for Tofutti Sour Cream.

Our son outgrew his soy allergy earlier this year, and we limit it in our diet.  I don’t think it’s a good thing to consume lots of soy, but as long as you’re not allergic, once in a while it ain’t gonna hurt ya.  Everything in moderation, right??  Plus, I want to keep it in his diet occasionally so his allergy doesn’t return.

I really hope you enjoy these creamy, rich mashed potatoes.  I will be making them for both of our Thanksgiving celebrations this year and can’t wait!

Dairy Free (Vegan) Mashed Potatoes

Mashed Party Potatoes (Dairy Free)
Serves: 6-8
  • 6-7 large, white potatoes diced into 1 inch cubes
  • 2 cups chicken broth, optional
  • 1 cup dairy free cream cheese, such as Tofutti
  • 1 cup dairy free sour cream, such as Tofutti
  • ½ cup dairy free margarine, such as Earth Balance
  • 1 tsp onion powder
  • 1 tsp garlic salt
  • 1½ tsp salt
  • pepper to taste
  1. Preheat oven to 350F. Grease 9x13 glass baking dish.
  2. Wash and peel potatoes.
  3. Dice potatoes into 1-inch cubes then put in large sauce pot.
  4. Add chicken broth at this time if you choose. This will add some flavor to the potatoes.
  5. Fill the rest of the sauce pot with water covering potatoes by an inch.
  6. Cover, bring water to a boil, then reduce heat to medium/medium-low and cook potatoes covered until soft and tender.
  7. While potatoes cook, soften cream cheese in a medium bowl in microwave on low heat.
  8. Mix cream cheese, sour cream, and margarine together .
  9. Add onion powder and garlic salt to cream cheese mixture and mix well. Set aside.
  10. Once potatoes are tender, drain and put into large mixing bowl.
  11. Mash potatoes with hand masher, hand mixer, or stand mixer. Once potatoes are about 50% mashed, add cream cheese mixture. Continue to mix to incorporate and mash potatoes.
  12. Add salt once potatoes and cream cheese mixture are smooth. Salt to taste, starting with 1 tsp of salt.
  13. Add pepper to taste.
  14. Mix well to incorporate salt and pepper.
  15. Once potatoes are smooth, add to 9x13 baking dish. Put in oven for 15-20 minutes to heat well throughout. Cool 5 minutes before serving.
  16. Enjoy!


I’d love to hear from you!  Leave a comment below….will you try these Party Potatoes?  If you do, let us know how you like them!

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