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Overhead close up of vegan broccoli salad in a white bowl.
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4.69 from 16 votes

Vegan Broccoli Salad

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.
Prep Time15 minutes
Total Time15 minutes
Course: Salad
Cuisine: American
Keyword: vegan broccoli salad
Servings: 6


  • 6 cups broccoli two small to medium sized crowns, chopped into bite-size pieces
  • 1/2 cup sunflower seeds roasted and salted
  • 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


  • 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.
    Side by side photos of a blender making cashew creamy dressing. Photo of the cashews and water in the blender before and after being blended.
  • Mix ingredients:
    combine broccoli, sunflower seeds, red onion, raisins and dressing. Toss until all ingredients are covered.
    Ingredients for salad in a bowl: raw broccoli, raisins, sunflower seeds, red onion and creamy cashew dressing.
  • Serve:
    Serve immediately or let chill in the fridge a bit before serving.
    Vegan broccoli raisin salad all mixed together in a large mixing bowl.



  • 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.


Serving: 1cup | Calories: 329kcal | Carbohydrates: 31g | Protein: 11g | Fat: 21g | Fiber: 6g | Sugar: 14g