Name: The Best Vegan Broccoli Salad
Prep time: 15 min
Total time: 15 min
Yield: 6
Cuisine: American
Ingredients: 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; 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

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

Units Scale

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

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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.