Name: Vegan Broccoli Salad
Prep time: 4 min
Cook time: 10 min
Total time: 15 min
Yield: 6 servings
Ingredients: 0.75 cup raw cashews (soaked for 2 hours or in hot water for 10 minutes); 0.25 cup water (for blending); 2 tbsp pure maple (syrup); 2 tbsp apple cider vinegar; 0.5 tsp garlic (minced); 0.5 tsp sea salt (heaping); 1 dash black pepper (freshly ground); 2 null broccoli (crowns, florets only, finely chopped); 1.5 cup red grapes (halved); 0.33 cup roasted almonds (salted, finely chopped); 0.75 cup red onion (diced); 0.33 cup dried cranberries (or raisins)

Vegan Broccoli Salad

This vibrant and creamy broccoli salad is a plant-based twist on a classic potluck favorite. Featuring crisp raw broccoli florets, juicy red grapes, crunchy roasted almonds, and tangy red onion, it is all brought together with a decadent cashew-based dressing. Perfectly sweet and savory, this dairy-free and gluten-free dish is a wholesome crowd-pleaser that comes together in minutes.

Instructions

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1

Place the raw cashews (0.75 cup) in a bowl and cover with water. Soak for 2 hours, or if using a high-speed blender, soak in hot water for 10 minutes.
2

Drain the cashews. Combine in a blender with water (0.25 cup), pure maple (2 tbsp), apple cider vinegar (2 tbsp), garlic (0.5 tsp), sea salt (0.5 tsp), and black pepper (1 dash). Blend until completely smooth and creamy.
3

In a large bowl, mix the broccoli (2), red grapes (1.5 cup), roasted almonds (0.33 cup), red onion (0.75 cup), and dried cranberries (0.33 cup).
4

Pour the cashew dressing over the salad and toss thoroughly to coat. Season with additional black pepper (1 dash) to taste. Serve chilled.