• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Stacey Homemaker
  • About Me
  • Subscribe
  • Recipes
  • Privacy Policy
    • Terms and Conditions
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

Home » Side Dish » Creamy Vegan Broccoli Salad

Creamy Vegan Broccoli Salad

By Stacey Homemaker on September 7, 2020 12 Comments

This post may contain affiliate links. Please read my disclosure.
Jump to Recipe Print Recipe

Vegan broccoli salad is super creamy, crunchy, and delicious! It's loaded with crisp broccoli florets, sweet grapes, red onions, crunchy pumpkin seeds, and tangy dried cherries that are tossed in cashew cream sauce. Complete your summer cookouts or party with this easy to make gluten-free and vegan side dish! 

A white platter filled with vegan broccoli salad and a serving spoon.

Have you tried the classic broccoli salad at Sweet Tomatoes? I used to love it before I went vegan, so I made a vegan version without mayo that tastes just as delicious! This version is so much better for you too, because it's free of refined sugar, oil, and bacon! 

This raw vegan broccoli recipe is crunchy, creamy, and loaded with flavor! The refreshing salad features crisp broccoli florets, red onion, tangy dried cherries, sweet red grapes, crunchy pumpkin seeds, and it's all tossed in the creamiest cashew-based sauce. Believe me, this is the best vegan broccoli salad and it always gets rave reviews from everyone who tastes it! It's also the perfect cold vegan side dish to bring to a summer picnic, potluck, or BBQ!

Ingredients

The ingredients needed to make the salad are fairly simple and you probably already have most of the cashew sauce ingredients in your pantry right now. Let's go over a few important ingredients. 

  • Broccoli Florets - You only need the florets for this salad, but you could finely dice the stems and add them too if you like or freeze them and add to vegetable soup in the future. 
  • Dried Cherries - I used the Fruit Bliss brand of dried cherries because it's the only option I could find that doesn't have any added oil or sugar. Plus, they taste delicious!
  • Red Onion - I like to use red onion in this salad because it's mellow but you still get that bite to balance the natural sweetness of the grapes. 
  • Unsweetened Almond Milk - You can use any type of plant milk you want to make this recipe, but make sure that it's unsweetened and not vanilla-flavored.
  • Raw Cashews - Raw cashews are used to make the sauce taste creamy. If you don't want to use them, I included other options in the substitutions section below. 

All of the ingredients needed to make the recipe layer out and labeled on a gray background.

How to Make It - Step by Step Instructions

First, you need to boil the cashews in water for 10 minutes to soften them and make them easier to digest. 

A clear blender cup filled with liquid and cashews on a gray background.

Next, add the cashews, unsweetened almond milk, apple cider vinegar, maple syrup, lemon juice, salt, and pepper to a blender and blend the sauce until smooth and creamy. 

A hand holding a spoonful of creamy white sauce over a green bowl on a gray background.

Next, cut the broccoli into bite-sized pieces and put the florets into a large mixing bowl. Add the dried cherries, roasted pumpkin seeds, diced red onion, halved grapes, and creamy dressing to the bowl.  

A large clear mixing bowl filled with broccoli, grapes, onions, pumpkin seeds, dried cherries, and creamy dressing on a gray background.

Use a large spoon to mix it well so everything is coated in the creamy cashew sauce. You can eat it right away or put it in the fridge to chill for 1 hour. 

A casserole dish filled with broccoli salad. 

What Can I do With Leftover Broccoli Stems?

This raw broccoli salad is usually made with just the florets but you could dice the stem and add it to the salad if you want. If you don't want to add the stems to the salad, don't discard them! You could freeze the diced broccoli stems and then add it to vegetable barley soup or vegan cauliflower curry (I often dice the cauliflower stem and leaves to add to the curry, so broccoli stems would be a great addition!). 

Serving Suggestions

I like to serve this vegan broccoli salad with portobello mushroom burgers or smoky chickpea wraps, but it also goes great with any of the following recipes.

  • Roasted Red Pepper Hummus Quesadillas
  • Slow Cooker Vegan Pulled Pork Sliders
  • Lentil Sloppy Joes
  • Vegan Zucchini Avocado Grilled Cheese Sandwiches

Can I Make it in Advance?

Yes, you can make this salad the day before and store it in an airtight container in the fridge. It will be just as delicious the next day! 

How Long Does it Last in the Refrigerator? 

Store the creamy broccoli salad in an airtight container in the fridge and it will stay fresh for 4-5 days.

Can I Freeze It? 

I don't recommend freezing the salad because the creamy cashew sauce becomes a little watery once it's defrosted. This salad is best enjoyed fresh or made the day before if you need to.

Recipe Variations

  • Add Plant-Based Protein: Top the salad with crispy baked tofu or stir in cooked chickpeas to make it a more substantial meal.
  • Vegan Broccoli Pasta Salad: You could mix the broccoli, grapes, seeds, dried cherries, and cashew cream sauce with 8 ounces of cooked pasta and make a creamy broccoli pasta salad! If you do this, I recommend that you double the cashew cream sauce so the pasta salad is extra creamy.
  • Vegan Broccoli Potato Salad: Use half the broccoli that the recipe calls for and sub cooked russet or gold potatoes for the rest of the broccoli. This is an easy way to make a lower-carb vegan potato salad!

A white platter filled with vegetables on a gray background.

Substitutions & FAQ

  • Dried Cherry Substitutions: You could use raisins, golden raisins, dried goji berries, chopped Medjool dates, chopped dried apricots, or dried cranberries. 
  • Red Onion Substitutions: Green onions or chives can be used instead of red onion. 
  • Pumpkin Seed Substitutions: You could use roasted sunflower seeds, walnuts, almonds, or pecans. 
  • Broccoli Substitutions: Cauliflower florets, broccolini, or cooked potatoes can be used instead of broccoli florets. 
  • Grape Substitutions: Instead of grapes, you can use mandarin orange slices (fresh or canned) or chopped Medjool dates.
  • Maple Syrup Substitutions: You could use agave or date syrup (low glycemic index) instead of maple syrup.
  • Almond Milk Substitutions: I've also made this recipe with unsweetened coconut milk, but you can use your favorite plant milk as long as it's unsweetened and not vanilla flavored. 
  • Cashew Substitutions: Vegan mayo can be used instead of cashews in the creamy sauce. Stir in the lemon juice, apple cider vinegar, and maple syrup, and add salt and pepper to taste. Raw sunflower seeds can be substituted for cashews as well. 

Success Tips

  • Don't use frozen broccoli because it was already blanched before it was frozen so it won't have the same crispy texture as fresh broccoli does. 
  • Cut the broccoli into small, uniform, bite-sized pieces so it's easier to eat. 
  • Halve all of the grapes at the same time by putting them on a large plate and then put another large plate on top of the grapes. Then slide a long thin serrated knife in between the plates and slice all the grapes at once!
  • I think the vegan broccoli salad tastes best chilled, so I like to refrigerate it for one hour before serving.  
  • Store the leftover salad in an airtight container in the fridge for up to 4-5 days. 

Want More Vegan Broccoli Recipes?

Broccoli Stuffed Potatoes with Vegan Cheese Sauce

Creamy Vegan Lasagna with Roasted Broccoli 

Vegan Broccoli Cheese Soup

Vegan broccoli salad no mayo

Vegan Broccoli Salad

Vegan broccoli salad is super creamy, crunchy, and delicious! It's loaded with crisp broccoli florets, sweet grapes, red onions, crunchy pumpkin seeds, and tangy dried cherries that are tossed in cashew cream sauce. Complete your summer cookouts or party with this easy to make gluten-free and vegan side dish! 
5 from 5 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 25 minutes
Chilling Time: 1 hour
Total Time: 1 hour 25 minutes
Servings: 6 servings
Calories: 307kcal
Author: Stacey Eckert

Equipment

  • Blender
  • Large Mixing Bowl

Ingredients

Creamy Cashew Sauce

  • 1 cup raw cashews (soaked or boiled)
  • ½ cup unsweetened almond milk
  • 2 tbsp lemon juice
  • 2 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • ½ tsp sea salt (add more to taste)
  • ¼ tsp black pepper

Broccoli Salad

  • 2 lbs raw broccoli (stems removed)
  • 1 ½ cups red grapes halved
  • ¾ cup red onion diced
  • ½ cup dried cherries
  • ½ cup roasted pumpkin seeds

Instructions

  • Boil the cashews in water for 10 minutes. Drain any excess water and set the cashews aside to cool.
  • Add the cashews, ½ cup unsweetened almond milk, 2 tbsp lemon juice, 1 tbsp maple syrup, 2 tbsp apple cider vinegar, ½ tsp salt, and ¼ tsp black pepper to a blender. Blend on high until the sauce is smooth and creamy.
  • Trim the stems off the broccoli and cut the florets into bite-sized pieces. Put the broccoli into a large mixing bowl along with 1 ½ cups halved grapes, ¾ cup diced red onion, ½ cup dried cherries, ½ cup roasted pumpkin seeds, and all of the cashew cream sauce.
  • Use a large spoon to toss the salad together until everything is coated with the cashew sauce. Taste and season with additional salt and pepper if necessary.
  • You can enjoy the salad immediately or put it into the fridge to chill for one hour before serving.

Notes

  • Don't use frozen broccoli because it was already blanched before it was frozen so it won't have the same crispy texture as fresh broccoli does. 
  • Cut the broccoli into small, uniform, bite-sized pieces so it's easier to eat. 
  • Halve all of the grapes at the same time by putting them on a large plate and then put another large plate on top of the grapes. Then slide a long thin serrated knife in between the plates and slice all the grapes at once!
  • I think the vegan broccoli salad tastes best chilled, so I like to refrigerate it for one hour before serving.  
  • Store the leftover salad in an airtight container in the fridge for up to 4-5 days. 

Nutrition

Serving: 1cup | Calories: 307kcal | Carbohydrates: 37g | Protein: 12g | Fat: 15g | Saturated Fat: 3g | Sodium: 302mg | Potassium: 806mg | Fiber: 7g | Sugar: 18g | Vitamin A: 1325IU | Vitamin C: 140mg | Calcium: 130mg | Iron: 4mg
Tried this recipe?Please rate it and leave a comment below if you have any feedback! If you post a picture on Instagram, please tag @Stacey_Homemaker and use the hashtag #StaceyHomemaker so I can see your delicious creation!

*This recipe was originally shared on 9/5/16, but I updated it on 9/7/20.

« Semi-Homemade Vegan Spanakopita
Vegan Meatball Marinara Subs »

Reader Interactions

Comments

  1. Gayle

    September 29, 2022 at 8:33 pm

    5 stars
    Wow! Easy and super tasty! Instant family favorite!

    Reply
    • Stacey Homemaker

      October 02, 2022 at 9:10 pm

      Hi, Gayle! I'm so happy that you and your family enjoyed it! Thank you for letting me know =)

      Reply
  2. Cher

    November 29, 2019 at 10:30 am

    I followed this recipe exactly as written. It was delicious! The dressing was sooo tasty.Vegans and non vegans around the table both enjoyed this salad! It looks festive when served!

    Reply
    • Stacey Homemaker

      December 01, 2019 at 12:16 pm

      Thank you, Cher! I'm so glad you enjoyed the recipe!

      Reply
  3. Melanie Ralph

    September 22, 2019 at 5:03 am

    Good recipe - I just found it too watery from so much almond milk. Tastes great, will try again with less almond milk.

    Reply
  4. Joscelyn | Wife Mama Foodie

    September 07, 2016 at 3:11 pm

    Wow, this looks amazing, Stacey! Broccoli salad has always been one of my favorites and I really love how much healthier you have made it using cashews instead of mayo. I've been having so much fun using cashews in different ways...they really are very versatile! Definitely pinning this to make in the near future!

    Reply
  5. Crystal // Dreams, etc.

    September 07, 2016 at 12:43 am

    This sounds delicious! I need to try it sometime. 🙂

    Reply
    • Stacey Homemaker

      September 08, 2016 at 1:11 am

      Thank you!

      Reply
  6. Rebecca Hicks

    September 06, 2016 at 9:23 pm

    I have pinned this for later! It looks SO good, and I am such a fan of cashew cream. Thanks for sharing 🙂

    Reply
    • Stacey Homemaker

      September 08, 2016 at 1:11 am

      Thank you!

      Reply
  7. Jenny

    September 06, 2016 at 9:53 am

    This looks so good! I so need to try it.

    xoxo, Jnny

    Reply
    • Stacey Homemaker

      September 06, 2016 at 10:49 am

      Thanks, Jenny!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hi, I'm Stacey! I veganize your favorite classic recipes and transform them into irresistible meals that are made entirely from plants! Want to know more? →

Winter Recipes!

Vegan Lentil Mushroom Meatloaf (Gluten-Free)

vegan curry with rice

30-Minute Vegan Curry

Vegan Taco Pasta Salad (No Oil)

Vegan Green Curry Lentils

Vegan Meatball Subs

Vegan Meatball Marinara Subs

Vegan Red Curry Cauliflower Soup

The Ultimate Guide to Veganism + How to Go Vegan Step by Step

POPULAR POSTS

27 Delicious Vegan Keto Recipes For Breakfast, Lunch & Dinner!
21 Low-Carb Vegan Recipes That Will Fill You Up!
51 Costco Vegan Products That You Need to Try!
Vegan Sweet Potato Lentil Chili
Hearty Vegan Cabbage Soup
Vegan Carrot Ginger Sweet Potato Soup

Footer

↑ back to top

About

  • Privacy Policy
  • Disclaimer
  • Terms & Conditions
  • Accessibility Policy

Copyright © 2021 Stacey Homemaker

 

Loading Comments...