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.
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.
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.
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.
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.
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
- 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
- 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.