Vegan Creamy Broccoli Salad
A delightful and wholesome vegan broccoli salad featuring tender broccoli florets, sweet grapes, crunchy almonds, and tart cranberries, all coated in a rich, creamy cashew-based dressing. It's a perfect blend of textures and flavors, great for a light meal or a fantastic side dish.
Ingredients
- •3 cup Raw cashews (soaked in hot water for at least 15 minutes, then drained)
- •1 cup Water
- •2 tbsp Agave syrup
- •2 tbsp Apple cider vinegar
- •1 tsp Nutritional yeast
- •1 tsp Salt (or to taste)
- •1 tsp Black pepper (or to taste)
- •2 piece Broccoli crowns (florets only, chopped into bite-sized pieces)
- •1.5 cup Red grapes (halved)
- •1 cup Sliced almonds
- •1 cup Red onion (diced)
- •1 cup Dried cranberries
- •1 cup Shredded carrots
Instructions
- 1
Begin by preparing the cashew dressing. If you haven't already, soak the raw cashews in hot water for at least 15 minutes (or cold water for 2-4 hours). Drain them thoroughly.
- 2
In a high-speed blender, combine the soaked and drained cashews, 1/4 cup water, agave syrup, apple cider vinegar, nutritional yeast, salt, and black pepper. Blend until completely smooth and creamy. If the dressing is too thick, add water 1 tablespoon at a time until desired consistency is reached.
- 3
Prepare the salad ingredients. Chop the broccoli florets into bite-sized pieces. Halve the red grapes. Finely dice the red onion.
- 4
In a large mixing bowl, combine the chopped broccoli florets, halved grapes, sliced almonds, diced red onion, dried cranberries, and shredded carrots.
- 5
Pour the creamy cashew dressing over the salad ingredients. Toss gently until all the ingredients are evenly coated with the dressing.
- 6
For best flavor, cover the bowl and refrigerate the salad for at least 30 minutes before serving. This allows the flavors to meld and the broccoli to slightly soften. Taste and adjust seasoning if needed before serving.
Chef's Tips
- 💡To make the broccoli more tender without cooking, you can 'blanch' it by pouring boiling water over the florets in a colander, then immediately plunging them into ice water to stop the cooking and preserve color.
- 💡For extra crunch, toast the sliced almonds lightly in a dry pan before adding them to the salad.
- 💡Feel free to customize with other add-ins like sunflower seeds, pumpkin seeds, or a touch of finely chopped fresh dill for an herbal note.
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