The perfect combination of sweet and salty in a delightful broccoli side salad covered in a light creamy dressing!

Easy Vegan Broccoli Salad

There was a time in my life I thought I didn’t like a whole lot of stuff – that I never even tried! I just assumed I didn’t like it based on the way it looked, mostly because some sort of vegetable was in it. I stuck to what I knew I liked. I had a terrible diet – a lot of pasta, starch, salt, sugar, and processed food. I felt disgusting but I didn’t know it until I felt good!

A cross between getting really sick and turning 40 motivated me to change my lifestyle. A step in that journey has been to try new things. The worst that could happen was I didn’t like it!

The church I attend is famous for their fabulous potlucks. It’s how I have collected so many great recipes over the years! One of my dear friends often tries new healthy recipes and brings them to share. I just love her for it! I know whatever she makes is going to be great, so I don’t hesitate to try any new recipe she brings. She made this Vegan Broccoli Salad and I am hooked!

This is my absolute favorite side dish now. It is the perfect mix of sweet, salty and crunchy. I just love, love, LOVE it! I can’t claim it though, Alexis from Hummusapien created it . Some of of my other favorite sides are Pesto Tortellini Pasta Salad , Best Hummus , and Cucumber Avocado Salsa !

What You’ll Need for the Dressing

3/4 cup Cashews, Soaked

1/4 cup Hot Water

2 tbsp Maple Syrup

2 tbsp Apple Cider Vinegar

1/2 tsp Garlic, Minced

1/2 tsp Salt

And the Salad

2 Broccoli Crowns, Florets Only

1 1/2 cups Red Grapes, Halved

1/3 cup Roasted & Salted Almonds, Finely Chopped

3/4 cup Red Onion, Diced

1/3 cup Dried Cranberries

How to Make Vegan Broccoli Salad

Place 3/4 cup cashews in a bowl, cover with 1/4 cup hot water and soak for 10 minutes.

Drain cashews and add to a Vitamix (or high speed blender) with 2 tbsp maple syrup, 2 tbsp apple cider vinegar, 1/2 tsp minced garlic, and 1/2 tsp salt. Blend until smooth and creamy.

Place finely chopped florets from 2 broccoli crowns, 1 1/2 cups halved red grapes, 1/3 cup finely chopped roasted and salted almonds, 3/4 cup diced red onion, and 1/3 cup dried cranberries in a large bowl.

Add dressing to the bowl and toss to evenly coat.