The most amazing vegan broccoli raisin salad made with a rich and creamy cashew dressing instead of mayo. This salad is a total crowd-pleaser and perfect for parties!
Like many of the recipes you’ll find here on EBF, this one is inspired by my mom. She used to make broccoli salad all the time when I was growing up. Her version was sweet, crunchy and a staple dish at all of our summer cookouts. I loved that salad and used to request it frequently. Alas, said salad is like most southern “salads” and has a good amount of mayo, 1/2 cup of sugar and bacon…
Making Broccoli Raisin Salad Healthier
I decided to try my hand at a healthy version of this old favorite — one that still has the crunchy, sweet vibe, but healthier without the added sugar, dairy and meat.
My broccoli raisin salad is crunchy, rich in flavor and sweet, but with much healthier ingredients like raw nuts, seeds and raisins. I even managed to sneak uber-healthy apple cider vinegar into the dressing! I think I’ll take it to my next family cookout and see if my version stacks up to mom’s.
Creamy Cashew Dressing
The key to this recipe is the creamy cashew dressing. It brings all the flavor and really brings this broccoli salad to life. Once cashews are soaked and blended, they get so creamy and make an amazing non-dairy dressing for broccoli raisin salad. No need to mayo or loads of sugar!
If you try these vegan broccoli raisin salad be sure to leave a comment and star rating letting me know how it turns out. Your feedback is super helpful for me and other EBF readers who are planning to try the recipe.
Vegan broccoli raisin salad with a rich and creamy cashew dressing instead of mayo. This salad is crunchy, sweet and absolutely delicious, perfect for summer parties.
Ingredients
6 cups broccoli (two small to medium sized crowns), chopped into bite-size pieces
1 cup raw sunflower seeds
1/2 cup red onion, finely chopped
1/2 cup raisins
Cashew Dressing
1 cup raw cashews, soaked at least 1- 2 hours
1/3 cup fresh water
1 1/2 Tablespoons apple cider vinegar
1 Tablespoon lemon juice
1 Tablespoon maple syrup
1 Tablespoon shallot, chopped
1 clove garlic, chopped
1/2 teaspoon sea salt
1/2 teaspoon dijon mustard
Instructions
Soak cashews: place cashews in a bowl, cover with water and let sit for 1-2 hours or until soft. Drain water.
Mix together broccoli, sunflower seeds, red onion and raisins.
Make dressing by combining soaked cashews, fresh water, apple cider vinegar, lemon juice, maple syrup, shallot, garlic, salt and dijon mustard in a high powered blender or processor until completely smooth.
Top with dressing and combine until all ingredients are covered. Serve immediately or let chill in the fridge a bit before serving.
Like you, I was raised with this delicious broccoli salad, loaded with sugar, bacon, and mayo. I asked my mom to make it often and I’d despaired of ever tasting it again, now that I eat vegan. Thanks for caring enough to make it healthy! I’m making it tonight, so excited! I love your recipes ♡♡♡
Great question. You soak the cashews in water and then discard that water, then use 1/3 cup of fresh water for blending the dressing. I’ll update the recipe to make sure this is clear. 🙂
This is an excellent salad! We took it to a potluck last night and it was a hit! I plan to use the dressing recipe for my mayo substitute. Thank you for your creativity in food preparation!
I made it and loved it. Only problem was that I halved the recipe and the amount of sauce was too little for my Vitamix to handle, so it did not get as creamy as it should. I will use a smaller blender next time.
Gah, I have a Vitamix as well and the same thing has happened to me before. I’m glad you still enjoyed the salad despite the dressing not being super creamy.
Dear Brittany, this broccoli salad is next on my list! I don’t often dress up broccoli but I love the sound of that cashew dressing…I bet it tastes marvelous! Thank you! xo, Catherine
Just wondering, is this similar to the original recipe where it get a better still tastes good if it’s sets for a while or is it better served immediately? Oh, and thanks, I’m excited to try this tonight!
I am about to make this salad. It will get tweaked a bit. I am going to use half broccoli, half cauliflower, half walnuts and half sunflower seeds. it should be amazing….
I am so excited to see this recipe! It’s also funny that I was looking on Pinterest for this recipe and then read that you too live in Richmond. I walked by Modern Artifacts just a few minutes ago.
What a delicious recipe! I just told my husband last night how I wasn’t a big raw broccoli fan but was very interested in this recipe. Made it today with some shredded mozzarella and it was great! Thank you. 🙂
I’ve made this twice, and LOVE it!! I want to use this cashew dressing for more than just this salad. Are there any other dishes you’ve used the cashew dressing with?
Hi Jen. Thanks for your comment. I haven’t used this dressing on anything else but I’m sure it would be great on other dishes. Let me know if you experiment and find something tasty.
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Like you, I was raised with this delicious broccoli salad, loaded with sugar, bacon, and mayo. I asked my mom to make it often and I’d despaired of ever tasting it again, now that I eat vegan. Thanks for caring enough to make it healthy! I’m making it tonight, so excited! I love your recipes ♡♡♡
★★★★★
How did it turn out for you, Susan?!
Do you soak the cashews in the 1/3 c of water, or is the 1/3 cup of water needed in the dressing?
Great question. You soak the cashews in water and then discard that water, then use 1/3 cup of fresh water for blending the dressing. I’ll update the recipe to make sure this is clear. 🙂
I made this today and it is excellent! Thanks for a great broccoli salad recipe. Definitely a keeper.
So glad you liked it, Alice!!
This is an excellent salad! We took it to a potluck last night and it was a hit! I plan to use the dressing recipe for my mayo substitute. Thank you for your creativity in food preparation!
★★★★★
Wow this was so creamy and nutty! I don’t think I’ve ever enjoyed broccoli so much. My husband and I are just loving your recipes!
★★★★★
Love this recipe!! So delicious and fresh. How long do you think this will keep in the fridge?
Hi Elouise. Thank you! It should last 3-4 days.
Day-yum! Tried it out tonight and it’s delicious! Thanks for the healthier option. I’ll be using this all summer!
★★★★★
Woot woot! So glad you like it, Melissa.
This salad is outstanding. It really hit the spot. It will be made many more times this summer. Thank you !
I made it and loved it. Only problem was that I halved the recipe and the amount of sauce was too little for my Vitamix to handle, so it did not get as creamy as it should. I will use a smaller blender next time.
Gah, I have a Vitamix as well and the same thing has happened to me before. I’m glad you still enjoyed the salad despite the dressing not being super creamy.
This is sooo good! I could eat the dressing straight out of my vitamix! Thank you!
haha. I feel the same way. Enjoy!! 🙂
Dear Brittany, this broccoli salad is next on my list! I don’t often dress up broccoli but I love the sound of that cashew dressing…I bet it tastes marvelous! Thank you! xo, Catherine
Just wondering, is this similar to the original recipe where it get a better still tastes good if it’s sets for a while or is it better served immediately? Oh, and thanks, I’m excited to try this tonight!
Hi Kendra. I think it tastes good right away and a little while after it’s been sitting! 🙂 I hope you enjoy it.
Can cashew milk be used in place of the raw cashews soaked in water?
You could try it but I don’t think the consistency would be the same. The cashews soaked with water is definitely thicker than milk.
I am about to make this salad. It will get tweaked a bit. I am going to use half broccoli, half cauliflower, half walnuts and half sunflower seeds. it should be amazing….
Really delicious! My new fave
This salad was sensational!!!!!
This is a delicious recipe. For variety I substituted dried cranberries for half the raisins. I really liked it.
So glad that you enjoyed the recipe! 🙂
This was really good! We’re on the Eat to Live diet and this made a great veggie side dish. I omitted the salt and agave and it was just fine.
Love this idea! Any ideas instead of the Dijon mustard? Not a fan!
I am so excited to see this recipe! It’s also funny that I was looking on Pinterest for this recipe and then read that you too live in Richmond. I walked by Modern Artifacts just a few minutes ago.
OMG…this is AMAZING. I just finished whipping this up the dressing is to die for! I have not made one of your recipes I have not loved 🙂
So so glad that you’re loving this recipe. It’s one of my favorites. 🙂
What a delicious recipe! I just told my husband last night how I wasn’t a big raw broccoli fan but was very interested in this recipe. Made it today with some shredded mozzarella and it was great! Thank you. 🙂
Oh and I used sliced almonds instead of cashews 🙂
Can I use honey instead of agave or maple syrup?
I like your blog by the way! I’m going to try a bunch of your recipe this week!
Honey should work fine! Enjoy the recipes.
I’ve made this twice, and LOVE it!! I want to use this cashew dressing for more than just this salad. Are there any other dishes you’ve used the cashew dressing with?
Hi Jen. Thanks for your comment. I haven’t used this dressing on anything else but I’m sure it would be great on other dishes. Let me know if you experiment and find something tasty.
When you say to soak the cashews, what do you mean?
Just place cashews in a cup of filtered water and soak for at least 2 hours, then drain and use in the recipe.
Thank you s much! !! I assumed thst was it, then I was like hmmmmm surely it cant be that simple lol