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.
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.
*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.