The creamiest, most decadent and delicious vegan broccoli salad that comes together in just minutes! The perfect potluck dish. You'd never guess it was healthy and dairy-free!
I'm gonna go ahead and tell you that this quite possibly may be the only broccoli salad recipe your face will ever need. And when I say quite possibly, I mean definitely. Because it's...perfect. Did I just say that? I just said that. I don't use that word lightly!
Whether you do or don't like mayo or mustard or marshmallows or butterflies, I'm fairly certain this will be a winner in your book.
Broccoli salad and I go way back. I have vivid memories of my mom bringing it home from Heinen's when I was in high school. I'd eat it right out of the container no matter how desperately she wanted me to put it in a bowl. What a difficult child I was.
It had oodles of mayonnaise and bacon and the like, and obviously, it tasted good. I never considered making it at home until I bought grapes and broccoli at the same time a few days ago and it dawned on me.
MAYONNAISE.
JK. Cashews. And broccoli salad! Like the one I used to eat! Nostalgia at its finest.
How to Make Vegan Broccoli Salad
I just KNEW I could achieve that same creamy decadence with cashews, and I was right. The dressing could not be simpler. Just blend up raw cashews with a splash of pure maple syrup, apple cider vinegar, garlic, salt and pepper in the Nutribullet and you may just not know what hit you.
The base of this salad is raw broccoli. No groundbreaking news there. Let's talk mix ins!
We've got almonds, red onion, dried cranberries, and grapes. Crunchy, crisp, tangy, sweet, chewy---gang's all here. As far as almonds go, roasted and salted for the biggest flavor bang for your buck.
I like the grapes for that little pop of sweetness, but if you're a traditionalist, go raisins all the way. Or dried cranberries. Whatever bite of sweetness that floats your boat.
The best part about this recipe is that you don't have to cook anything. All you need is a trusty cutting board!
Watch How To Make Vegan Broccoli Salad (Video!)
I originally published this recipe in 2016 and seeing as I have oodles of delicious old recipes that have rather scary photos to go along with them, I figured I should spend time updating some of them. Since many of you clearly know and love this one, it made the cut.
This broccoli salad is one of those dishes that non-vegan folk would never in a gabillion years know was dairy-free and actually packed with wholesome goodness. We can keep that secret between us, mmmk?
This salad also makes a terrific potluck dish. Broccoli is in peak season from October through April, meaning it's high time to whip up a batch and share with the people you love the mostest. THIS IS NOT AN APRIL FOOL'S JOKE.
If you make this vegan broccoli salad recipe and love it, let me know by leaving a 5-star rating and/or comment! I LOVE hearing your feedback.
Into broccoli? Check out my other recipes that are full of green goodness:
- Creamy Vegan Broccoli Cauliflower Soup
- Broccoli & Mushroom Breakfast Strata
- Kale and Broccoli Salmon Burgers
- Vegan Cream of Broccoli Soup
- Vegan Broccoli Cheeze Chickpea Burgers
The Best Vegan Broccoli Salad
- Prep Time: 15 mins
- Cook Time: 0 min
- Total Time: 15 mins
- Yield: 6 1x
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
Description
The creamiest, most delicious vegan broccoli salad with grapes, onion, almonds, and cranberries--the perfect potluck dish! You'd never guess it was completely vegan and gluten-free.
Ingredients
For the dressing:
- ¾ cup raw cashews, soaked
- ¼ cup water
- 2 tbsp pure maple syrup
- 2 tbsp apple cider vinegar
- ½ tsp minced garlic
- heaping ½ tsp sea salt
- Freshly ground black pepper
For the salad:
- 2 large broccoli crowns (florets only), finely chopped
- 1 ½ cups red grapes, halved
- ⅓ cup roasted salted almonds, finely chopped
- ¾ cup diced red onion
- ⅓ cup dried cranberries or raisins
Instructions
- Place cashews in a bowl. Cover with water and soak for 2 hours or overnight. If you have a Nutribullet or high speed blender, simply soak them in hot water for 10 minutes.
- Drain cashews. Add to blender with with rest of the dressing ingredients. Blend until completely smooth and creamy.
- Place broccoli, grapes, almonds, red onion, and dried cranberries in a medium or large mixing bowl. Add dressing and toss thoroughly to coat. Season with salt and pepper to taste. Serve chilled.
Tonje Bekken says
I dont remember if I already put a rating and comment, but even if I did - this one deserves to be dubble rated!
It is a hit wherever you take it, loved by all (who are not allergic to cashews, almonds or onion) and easy to bring along to any gathering. The meat-eaters don't miss the bacon or mayo, and the vegans don't miss out on the great food. Yeay!
Only downside is the time it takes to cut broccoli crowns, but that is a sacrifice I'm more than willing to make since the result is so scrumptious. Note: if you like your salad to me on the moist side, up the dressing portion a bit.
★★★★★
Richie says
I am obsessed with this salad. I have made it so many times now!
★★★★★
Lia Stewart says
Absolutely out of this whorls delicious! I am trying to eat more raw cruciferous veggies and this is gonna be a regular. Thank you!
★★★★★
Alexis Joseph says
Amazing, I’m thrilled it was a winner!!
Meredith says
This is delicious. I actually normally hate broccoli and usually gag at it. But I've been trying to find recipes that will help me eat it because I know it's so healthy. This did not disappoint! I followed the recipe exactly, and it was *amazing.*
★★★★★
Juliann says
This is amazing! I committed the chopped almonds since I am monitoring my fat intake from nuts, but it is still delicious. This recipe is a keeper. My non-vegan family would even like this one.
★★★★★
Alexis Joseph says
So glad it was a winner!
Reid says
This is one of those recipes that is so much more than the sum of it's parts. Everybody loves it, vegan or not. So refreshing, yet the earthiness from the cashews is so much better than non-vegan alternatives.
★★★★★
Alexis Joseph says
You made my day, thank you Reid!
Lisa says
Our late summer broccoli is still cranking out gorgeous stalks here in Seattle; frost just makes it sweeter! This is a wonderful recipe…I did cut the maple syrup a bit the second time I made it, but that’s just my preference (plus our broccoli is pretty sweet to begin with!) This recipe is a keeper and most folks will never guess that it’s vegan.
★★★★★
Toni says
That was delicious! Thank you!
★★★★★
Alexis Joseph says
Yay!!
Anya says
Do you in have a substitution suggest for the cashews in the dressing? (Allergy). Thanks!
Alexis Joseph says
Unfortunately I don't have a sub, so sorry! You can try this Healthy Broccoli Salad !
Trish Conroy says
Try hemp hearts.
Teresa Sterns says
I’ve made it three times now. It’s so delicious. One thing of interest is that 2 large broccoli crowns is quite imprecise measure. My last produce far more broccoli such that I needed another batch of dressing. All fine for the experienced cook. For beginners I’d say your looking for 5-6 cups of chopped broccoli. So good!
★★★★★
Nikki says
What is the serving size for this? Thanks!!
Reid says
Such an awesome salad. I used shallots and followed the rest. This is my favorite side dish of the summer!
★★★★★
Alexis Joseph says
Yay, love shallot here! Thanks for letting me know, Reid.
Sandra says
We love this salad! Thank you for sharing.
★★★★★
Alexis Joseph says
Yay! Thanks, Sandra!
JA says
Delicious!!! I subbed walnuts for the almonds, but did everything else according to your recipe. I set half aside for my husband to eat when he gets home, but I’m not sure it will make it till then. Thanks for the terrific recipe!!
★★★★★
Alexis Joseph says
Amazing, love walnuts! Thanks for reviewing, JA!
Elizabeth says
Can you make this recipe ahead of time and let it sit in the refrigerator for four or five hours? It sounds delicious I’d like to bring it to a family dinner tonight.
Alexis Joseph says
Definitely! Enjoy!
Anita says
Fantastic!!!
I made the dressing with lemon juice instead of ACV, and coconut water instead of water for bonus hydration and goodness.
I picked the broccoli straight out of the garden; it was so tender and delicious I used all of it instead of just florets.
I used organic dark purple grapes which were full of flavor and wonderfully firm .
This was just sooo delicious.
Thanks for the inspiration; this is high on my “let’s make it again” list
★★★★★
Alexis Joseph says
Oh wow, I can't imagine how spectacular this would be be with garden fresh broccoli! I'm thrilled you loved this one, Anita 🙂
Tonje says
This has become my all-time favorite for gatherings and bring-something-parties and such. It's enjoyed by everyone - no matter what diet (almost, exception for those with certain allergies) and it's incredibly easy to combine with other dishes. Because of where I live, certain ingredients are hard to find (ie roasted, salted almonds) - but it's all very easy to modify and it comes out perfect every time. The secret is in the cream! It's DELICIOUS!!!
Thank you for sharing your recipe with us!
★★★★★
Alexis Joseph says
I'm so glad you found it easy to whip up! And you're right--it totally is delish with lots of different add-ins. Thanks, Tonje!
Susan says
Tried it tonight. We loved it!
★★★★★
Alexis Joseph says
AMazing, thanks a ton Susan!
Robin says
Absolutely one of my favorite salads. When I take to potlucks, NO ONE knows its vegan. You have to try this one. The combo of the sweet grapes and crunchy almonds takes it over the top!!
★★★★★
Alexis Joseph says
Woop woop! I appreciate you, Robin!
Natalie says
We are non-vegans but I wanted a healthier broccoli salad without bacon so tried this recipe. I didn't change a thing and used dried cranberries. It was absolutely delicious! What a great recipe. Thanks!
★★★★★
Alexis Joseph says
Heck yes! Recipes for all eaters 🙂
eva says
Fantastic salad. I roasted the broccoli and added crispy chick peas and voila. It IS the best vegan broc salad for sure.
★★★★★
Alexis Joseph says
Oh wowwww love that idea for texture. Thanks, Eva!
Tammy says
Wow it’s really delicious and healthy!
★★★★★
Jacinta says
Can not wait to try this! I don't know much about cooking so I love how simple this is! How long could you keep leftovers?
Alexis Joseph says
It will keep up to 4 days in the fridge! Enjoy!
Jennie Mimnagh says
This is absolutely delicious!! I literally could not stop eating it lol! Definitely a keeper!
★★★★★
Christa Callen Tarr says
The dressing is so delicious! I'm thinking it would be good drizzled on a grilled portobello mushroom sandwich!
★★★★★
Alexis Joseph says
Oh yyummmmm!
Eric Lovelace says
Just finished our family Christmas get-together and this was universally enjoyed and admired. So delicious!
I made only 1 minor addition to the dressing -- blended in 2/3 block extra firm tofu (we are trying to sneak more calcium in our diet).
Thank you for a keeper!
★★★★★
Alexis Joseph says
Perfection! So glad this was a hit for Christmas 🙂
Deborah A. says
Both sides of the family requested that I bring this to thanksgiving, this year. I did, and have just texted it to them.
★★★★★
Sity says
My family has always enjoyed Broccoli Salad and I have modified it through the years to make it a bit healthier. This year I will have a Medical Medium follower at my table, which means (amongst other things) needing a dairy, egg, and vinegar free Broccoli Salad recipe for Thanksgiving. I gave this a test run today. I replaced the vinegar with lemon juice, and chose raisins. Had a bit of a hard time blending the dressing, even having soaked the cashews overnight. However, I was making only 1/2 the recipe and I think that may have contributed to, or caused, the problem. Changed direction and used my immersion blender and that did the trick. Not sure what the family will think, but I love it!
★★★★★
Carlie says
So good! I wish I had made this earlier! It will definitely become a regular dish for me now
★★★★★
Alexis says
Amazing, thanks Carlie!
Kirsten says
Been making this recipe for a few years now and it slays every single time! Even my non-vegan family members love it. Truly an amazing recipe!
★★★★★
Alexis says
Thanks so much for your lovely comment, Kristen! Love that the non-vegan are obsessed.
Carrie Ivicic says
This was absolutely delicious and even my non-vegan eaters loved it!
★★★★★
Barb says
I used 1 cup of walnuts, 3 /4 cup pine nuts finely chopped, extra fresh chopped fresh garlic, added 1 diced crisp apple. Used cauliflower & broccoli chopped fine.
Hope my family loves it as much as I do❤️
★★★★★
Stacey says
Delicious but I made mine way too salty!
Ravit says
This salad was THE star of the brunch I made. Since then I made it again. Super yummy and very fulfilling. Thank you so much🙏
★★★★★
Alexis says
You made my day, thanks a bunch Ravit!
Annette says
This is fantastic. I made the dressing as is, but used ingredients I had at home. I used a chopped apple instead of grapes and sunflower seeds instead of almonds, and raisins. Tastes exactly like I want it to taste, AWESOME! Thanks, I will now explore your site for more great recipes.
★★★★★
Alexis says
Ohhh apples, yum! Thanks so much, Annette!
Tammy says
Incredible!!
★★★★★
Alexis says
Awww thanks, Tammy!
Alyssa says
This dish is so good and easy! Thanks, Alexis!
★★★★★
Alexis says
Amazing, thanks Alyssa!
Samantha says
Welp ... this truly is THE.BEST. vegan broccoli salad. You won't need to bother looking anywhere else. It's incredibly easy to make, keeps well in the fridge for a few days and tastes even better the longer it sits. Don't wait, make this gem!
★★★★★
Alexis says
Awesome! That means the world, Samantha 🙂 Let me know if you try any other recipes!
Kristen says
This vegan broccoli salad is my absolute favorite summer salad recipe to make! So easy and so delicious! Every year I bring it to my family’s 4th of July celebration and every year someone else asks me for the recipe. I am so looking forward to making it again for the upcoming holiday weekend. I can’t recommend it enough!
★★★★★
Alexis says
Heck yes! Thank you tons for the feedback, Kristen 🙂
Valerie says
Honestly the best, best summer salad!!! This just screams BBQs, picnics, lunches, dinners… all the good times! My hubbies #1 fave and most requested and this is coming from a NON-SALAD eating dude so you know that means this is killer! Love how well leftovers keep, too, so often make a double batch 🥳 Thank you for this winner!!!!
★★★★★
Alexis says
Awww you're the best, Valerie! Gotta love a salad that converts non-salad dudes 🙂
Lisa Horton Krieger says
Today I did a test batch of this to see if I want to make it for my daughter's graduation party next weekend.
Winner - I ate half the batch for lunch! Nobody will guess that it's vegan and so nutritious and guilt free. Thank you for creating this great recipe! I will be happy to send the link to all who ask for the recipe!
Lisa
★★★★★
Alexis says
Hhahaha amazing! It's a keeper, right?! Thanks, Lisa!
Jess says
Ridiculously delicious and easy to make. A huge hit with my omnivorous family!
★★★★★
Alexis says
Yayyyy thanks so much, Jess!!
Rachel says
I LOVE this recipe! It's so refreshing and healthy but filling at the same time! It also is easy to make substitutions- I added cucumber and chickpeas and used dates instead of grapes or cranberries. Recommend to anyone who has a magic bullet (makes the dressing so easy)!
★★★★★
Alexis says
Love those subs, Rachel!!
Jennifer says
Ummmm, why have I waited so long to make this recipe! Absolutely delicious! Pretty sure I will be eating a lot more broccoli from now on!
★★★★★
Alexis says
Amazing, I appreciate the feedback Jennifer!