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Vegan Broccoli Salad

July 13, 2019 | 9 Comments

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Creamy, savory, sweet, crunchy, and chewy – this vegan broccoli salad checks all the boxes! Serve it at your next potluck and watch as it’s gobbled up in no time.

close-up of vegan broccoli salad in a glass bowl

I am a woman on a mission. Veganize all the things. Maybe a more accurate word would be “plantify” all the things. Meaning, to create a vegan, plant-based version of the foods I used to enjoy before going plant-based. It’s happened here on Pass the Plants quite successfully, I’m happy to say, with examples such as vegan broccoli casserole, vegetable bolognese, and the best damn vegan lasagna. And most recently, this vegan broccoli salad!

Ah, broccoli. I love it so. Raw, steamed, roasted, pureed, chopped, grated, sliced, just give me all of the cruciferous goodness. And yet, I know that not everyone shares my love of this green powerhouse plant. My wonderful mother-in-law, for instance. Somehow I never knew this about her until she tried this broccoli salad and promptly announced that she loved it, even though she wasn’t a fan of broccoli. Is there a better endorsement than that? I think not. So here you go, this recipe is broccoli-skeptic and mother-in-law approved. You can’t go wrong!

Ok, Beth, you’ve done the hard sell, now how the heck do we make it?

I’m so glad you asked.

close-up of raw broccoli florets

I think it goes without saying that a whole bunch of a broccoli is involved. Chop it up into bite-size florets and you’re good to go.

close-up of raw broccoli florets with savory cashew cream dressing poured on top

Next, slather on the dressing. Most broccoli salads have a mayonnaise-based dressing, and you can go that route with a vegan mayo if you like. But for an even creamier, healthier, and tastier option, whip up some savory cashew cream. This stuff is a staple in my fridge, and once you’ve tried it, dollars to donuts it’ll become part of your wheelhouse as well. Then add some apple cider vinegar, sugar or maple syrup, and just a kiss of mustard, and your broccoli will be thrilled to fulfill its destiny of being enrobed in this delectable dressing.

overhead shot of vegan broccoli salad ingredients in a glass bowl

Finally, add all the mix-ins. For this broccoli salad, I went with the classic combo of sunflower seeds, dried cranberries, diced red onion, and bacon. Vegan bacon, that is. I made a batch of my easy tofu bacon and chopped it up into bits, and it’s perfect in this recipe. If you don’t want to make your own, this salad is perfectly delicious without it, or you can substitute your favorite vegan bacon. The best part about this salad is that it’s totally customizable. Don’t like sunflower seeds? Use pepitas! Not a fan of dried cranberries? Use golden raisins or grapes! Make this your own, I’m not here to police your broccoli salad toppings. Talk about a weird job.

vegan broccoli salad in a glass bowl

Ok, friends, there you have it! A plantified version of a classic potluck dish that will impress your friends at your next gathering! Or if you’re really lucky, even your mother-in-law will love it. <3

vegan broccoli salad in a glass bowl

Vegan Broccoli Salad

Beth Hornback
Even the broccoli skeptics will love this recipe! Broccoli florets are coated in a creamy, savory dressing and topped with crunchy sunflower seeds, chewy dried cranberries, and crispy vegan bacon! Make it the star at your next potluck and everyone will want the recipe, pinky swear.
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Resting Time 1 hr
Total Time 1 hr 10 mins
Course Side Dish
Cuisine American Vegan
Servings 8 cups
Calories 211 kcal

Ingredients
  

  • 8 cups broccoli florets (about 1.5 lbs)
  • 1 cup Savory Cashew Cream* or vegan mayonnaise
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons sugar or maple syrup
  • 1/4 teaspoon prepared mustard, optional
  • 1/2 cup vegan bacon cooked and chopped into bits
  • 1/3 cup red onion, diced (1/2 of a small onion)
  • 1/2 cup dried cranberries
  • 1/4 cup sunflower seeds
  • salt and pepper to taste

Instructions
 

  • Add broccoli florets to a large bowl.
  • Mix cashew cream with apple cider vinegar, sugar, and mustard, if using.
  • Add cashew cream mixture to broccoli florets along with remaining ingredients.
  • Stir well to combine, and refrigerate for at least one hour before serving. Tastes even better if allowed to sit in the fridge overnight.

Notes

*A batch of Savory Cashew Cream makes about 3 cups, and keeps well in the fridge for over a week. I use it for so many things it only makes sense for me to make a full batch and then use 1 cup for this recipe. However, if you only want to make enough for this recipe, do the following: Blend 3/4 cup of raw cashews with 1/2 cup of water, 1/3 teaspoon salt, 1 teaspoon white/yellow miso, and 1 teaspoon of nutritional yeast. Add in the vinegar, sugar, and mustard listed above and blend until creamy. The miso and nutritional yeast can be skipped if you don’t have it on hand, but I find it adds a savory factor that’s really tasty. Totally up to you!
Note: the nutrition info was calculated using my Easy Tofu Bacon recipe and the Savory Cashew Cream. Using a different vegan bacon option or substituting vegan mayonnaise will change the nutrition values.

Nutrition

Serving: 1cupCalories: 211kcalCarbohydrates: 22.1gProtein: 10.4gFat: 11.1gSaturated Fat: 0.6gPolyunsaturated Fat: 2.4gMonounsaturated Fat: 1.3gSodium: 236.7mgPotassium: 339.4mgFiber: 3.3gSugar: 13gVitamin C: 91.6mgCalcium: 210mgIron: 1.6mg
Keyword broccoli, oil-free, plant-based potluck recipe, salad, vegan bacon, vegan potluck recipe, wfpb
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Home » Salad » Vegan Broccoli Salad

1667 shares

Appetizers, Holiday, Lunch, Salad, Side Dish broccoli, cashew cream, oil-free, picnic, potluck, summer, vegan bacon, wfpb, wfpbno, whole food plant based

About Beth

Beth is a food photographer and recipe developer based in the Pacific Northwest. She never tires of snuggling with her two beautiful kids and owes piles of chocolate chip cookies to her husband, aka the most wonderful person she knows. Keep in touch with Beth on Instagram, Pinterest, Facebook, and Twitter.

Reader Interactions

Comments

  1. Mom says

    July 13, 2019 at 9:13 am

    OMG!! I was the lucky recipient of a generous container of this amazing salad. I had a few bites that evening and ate the rest for breakfast. The combination of flavors and textures is perfection.
    Thanks Beth! ????

    Reply
  2. Mandykins says

    July 13, 2019 at 8:57 pm

    I too am a lover of all things broccoli, and this looks fabulous and healthy! I need to be sold on the tofu bacon, but if anyone can sell me, it’s you. As usual, your post made me laugh and and feel hungry, win!

    Reply
  3. Michael says

    July 22, 2019 at 5:55 pm

    5 stars
    Might want to make a double batch, folks, as it won’t last long. #DisappearingSideDish

    Reply
  4. Nicole says

    July 28, 2019 at 9:43 pm

    5 stars
    This was absolutely delicious! Even my cowboy cousins loved it.

    Reply
  5. Teresa says

    August 10, 2019 at 11:45 am

    YUM!…this looks just like the broccoli salad that people used to bring to church potlucks in North Dakota….and I could never eat it because it wasn’t vegan…

    Reply
  6. D H says

    August 27, 2019 at 7:34 pm

    5 stars
    So delicious!

    Reply
    • Beth says

      September 11, 2019 at 10:39 am

      So glad you love it!!! <3 <3 <3

  7. Leah says

    April 16, 2020 at 6:34 pm

    5 stars
    I think I’ve made this about every other week since discovering it a few months back…. I love it!!!

    Reply
  8. Peg says

    May 30, 2022 at 8:45 am

    5 stars
    Just made this and it’s exactly what I hoped for – great balance of flavors and very tasty! Thanks Beth!

    Reply

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1667 shares