Cranberry Broccoli Salad Cups

Literally, one of the best appetizers EVER. These are so good and will definitely be scooped up off of your appetizer dish in no time!

Ingredients:

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*1 Box Pepperidge Farm frozen puff pastry

*2 Large broccoli crowns

*1 large chopped carrot

*1 large chopped celery stalk

*1/3 cup Craisins

*1/2 small chopped red onion

*1/2 tsp salt

*1/4 tsp black pepper

*2 tbsp Apple Cider Vinegar

*3/4 Cup raw cashews

*1/4 cup unsweetened almond milk

Directions:

1. Thaw out your puff pastry for up to 40 minutes or until it's pliable.

2. Preheat oven to 400 F

3. Bring small pot of water to a boil and add the cashews. Boil for 10-15 minutes

4. Chop broccoli, red onion, carrots, and celery finely

5. In a food processor add salt, pepper, ACV, and almond milk. Once the cashews have boiled, strain them and add them to the food processor as well. Blend until creamy.

6. Add cashew sauce to chopped vegetables along with the craisins, stir until incorporated.

7. Grease a mini muffin tin upside down. Cut circles in your dough (I used a small wine glass) and form them around the muffin cups.

8. Bake for 10 minutes.

9. Remove pastry from the oven and press the middle down a little as it will have puffed up a bit. You can use your fingers to form more of a cup shape.

10. Spoon broccoli salad into each cup and serve!

Incredibly delicious and fun for any party! Let me know if you made these and what you thought of them!

Keep cooking, friends!

-Kristin