Can you make vegan broccoli salad ahead of time?

Yes, vegan broccoli salad tastes even better when made a day ahead, as the flavors mingle and develop. Keep it refrigerated in an airtight container to maintain freshness and texture.

Do you add water to the dressing or use it only for soaking cashews?

Water is essential both for soaking the cashews to soften them and as an ingredient in the dressing to achieve a creamy, pourable consistency. Adjust the water quantity to suit your preferred thickness.

What can replace cashews in vegan broccoli salad?

Cashews provide the creamy base for the dressing and are difficult to replace. For those with nut allergies, soaked sunflower seeds blended with plant-based milk may work as a substitute, though texture and flavor will differ. Non-vegan alternatives like Greek yogurt or mayonnaise can also be used if dietary restrictions allow.

When should I add dressing to broccoli salad for the best taste?

You can add dressing immediately to allow flavors to meld, or just before serving to retain more crunch in the broccoli. The salad improves with a short rest in the refrigerator but avoid marinating for too long to prevent sogginess.

Vegan Broccoli Salad: Creamy And Crunchy Recipe

Ingredients

Scale

Dressing:
¾ cup raw cashews, soaked
¼ cup water
2 tablespoons maple syrup
2 tablespoons apple cider vinegar
½ teaspoon minced garlic
Heaping ½ teaspoon sea salt
Freshly ground black pepper
Salad:
2 large broccoli crowns, finely chopped into florets
1 ½ cups red grapes, halved
⅓ cup almonds, finely chopped (preferably roasted and salted)
¾ cup diced red onion
⅓ cup dried cranberries or raisins

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Instructions

1. Soak the cashews in water for 2 hours or overnight. Alternatively, use hot water for 10 minutes if using a high-speed blender.
2. Drain the soaked cashews and blend them with water, maple syrup, apple cider vinegar, minced garlic, sea salt, and black pepper until smooth and creamy to make the dressing.
3. In a medium to large bowl, combine the finely chopped broccoli florets, halved grapes, chopped almonds, diced red onion, and dried cranberries.
4. Pour the creamy cashew dressing over the salad ingredients and toss until well coated.
5. Season with additional salt and pepper to taste, if needed.
6. Serve the salad chilled, allowing the flavors to meld for an enhanced taste.

Last Step:

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Notes

🥗 Soak cashews in advance for a silky smooth dressing.
🔪 Finely chopped vegetables ensure even distribution of the dressing and flavor.
❄️ Store leftovers in an airtight container in the fridge for up to 3 days. Avoid freezing.

Prep Time: 15 minutes
Soaking Time: 2 hours
Cook Time: No cooking required
Category: Salad
Method: No cooking
Cuisine: American
Diet: Vegan

Nutrition

Serving Size: 1 cup
Calories: 275
Fat: 24.7 g
Carbohydrates: 11.6 g
Protein: 3.9 g
Cholesterol: 0 mg