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.
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. So 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!
So 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 so 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?
It 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 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.
For the dressing:
- 3/4 cup raw cashews, soaked
- 1/4 cup water
- 2 tbsp pure maple syrup
- 2 tbsp apple cider vinegar
- 1/2 tsp mined garlic
- heaping 1/2 tsp sea salt
- Freshly ground black pepper
For the salad:
- 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 throughly to coat. Season with salt and pepper to taste. Serve chilled.