Vegan broccoli salad with a rich and creamy cashew dressing instead of mayo. This salad is crunchy, sweet and absolutely delicious, perfect for summer parties.
Soak cashews: place cashews in a bowl, cover with water and let sit for 1-2 hours or until soft. Drain water.
Make dressing: mix 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.
Mix ingredients: combine broccoli, sunflower seeds, red onion, raisins and dressing. Toss until all ingredients are covered.
Serve: Serve immediately or let chill in the fridge a bit before serving.
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Notes
Raw broccoli – Make sure you’re using fresh, raw broccoli. Frozen or cooked broccoli won’t work for this recipe! If you’re looking for a salad with cooked broccoli try this: roasted broccoli quinoa salad.
Red onion – Not a fan of red onion feel free to use yellow onion or sweet vidalia onion instead.
Raisins – The raisins are what takes this salad to the next level, in my opinion. If you’re not a raisin fan you could swap in chopped medjool dates, dried cherries, prunes or another dried fruit.