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!
WATCH HOW TO MAKE VEGAN BROCCOLI SALAD:
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.
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
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
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.