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
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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:
- 3/4 cup raw cashews, soaked
- 1/4 cup water
- 2 tbsp pure maple syrup
- 2 tbsp apple cider vinegar
- 1/2 tsp minced garlic
- heaping 1/2 tsp sea salt
- Freshly ground black pepper
For the salad:
- 2 large broccoli crowns (florets only), finely chopped
- 1 1/2 cups red grapes, halved
- 1/3 cup roasted salted almonds, finely chopped
- 3/4 cup diced red onion
- 1/3 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.
This recipe was originally posted in March 2016 and updated in April 2019.This recipe was originally posted in March 2016 and updated in April 2019.
Alexis ,
Thank you for this recipe! My husband who is a carnivore even liked it!! I’m trying to slowly introduce him to a more healthful diet and this is a great addition.
Chris
So happy to hear that! This is one of my favorite recipes 🙂
Holy florets Batman! Delicious! Amazing! Wow! I am primarily a raw vegan, so I used mostly raw ingredients. I also made my own “roasted almonds” by taking raw almonds, chopping them, mixing in a little sesame oil then adding salt and a little smoked paprika to lend the roasted, smokey flavor. I keep picking and picking and picking! Nothing is going to be left for dinner at this rate! Thank you very much!
★★★★★
Wow these modifications sounds amaaaze! Thanks so much for trying it out 🙂
This salad is so good!!! I decreased the red onion to 1/2 cup so that it wouldn’t be too powerful on the 2nd or 3rd day. Definitely better served chilled. This is the perfect way to squeeze more broccoli into my diet. I need to find new ways to use cashew cream cuz it’s so easy to make in the Nutribullet. Thank you for the recipe!
★★★★★
You’re welcome–thrilled you enjoyed it!
Cashew cream is yummy on steamed kale
For sure!
LOVE broccoli salad!!! Thanks for this… and you’re hilarious about the pix. They are gorgeous as always. xo
I have never had a broccoli salad before! It is not something us British folk have. That said, this looks TASTY.
Just made it and it is chilling in fridge to have tomorrow … husband , Mam and I had a small sample to taste and it is so delicious … I imagine it will be even tastier tomorrow !
Amazing! It gets better with age 🙂
Is it weird to say that I love broccoli salad? It’s not the most hip food, but it so good! I am totally on board for trying a plant-based version (though I am not anti-mayo). Thanks for sharing!
Not weird at all! Enjoy 🙂
This is a fabulous recipe. Perfect for summer. Love it.
I thought it was perfect for Sunday dinner. To get the bacon flavor I miss in dishes like this I added nurtition yeast and a splash of liquid hickory smoke.
★★★★★
Read recipe at work, had all the ingredients! Delicious!
Thanks
You’re fast! Love it!
I love this healthy alternative!
I’m loving the idea of using cashew cream instead of mayo – so freaking brilliant! This is 200% the only broccoli salad my face will ever need!
I LOVE that you have red onion in the recipe twice! But then I am an onion o holic! I usually double the amount of onion in any give recipe anyways!
Aww come on! If anyone can make broccoli salad look pretty, it is you! Looks delish to me 🙂
The cashew sauce is perfect! And the sweet grapes! Always essential in these kinda of salads!
The sauce would have been perfect, but I used balsamic vinegar and it made the dressing dark, but it still tasted great.
★★★★★
I don’t like traditional broccoli salad because I hate mayo but I can totes get on board with this mayo-less version! YUM!
i am not a big fan of broccoli salad but looking at the combo of cashew cream + grape with broccoli, i may change my mind!