Published · Modified · by Alexis Joseph, MS, RD · 318 Comments
Jump to Recipe·5 from 123 reviews
The creamiest, most decadent and delicious vegan broccoli salad that comes together in just minutes! The perfect potluck dish. You'd never guess it was healthy anddairy-free!
I'm gonna go ahead and tell you that this quite possibly may be the only broccoli salad recipe your face will ever need. And when I say quite possibly, I mean definitely. Because it's...perfect. Did I just say that? I just said that. I don't use that word lightly!
Whether you do or don't likemayo or mustard or marshmallows or butterflies, I'm fairly certain this will be a winner in your book (like all my healthy broccoli recipes!).
Broccoli salad and I go way back. I have vivid memories of my mom bringing it home from Heinen's when I was in high school. I'd eat it right out of the container no matter how desperately she wanted me to put it in a bowl. What a difficult child I was.
It had oodles of mayonnaise and bacon and the like, and obviously, it tasted good. I never considered making it at home until I bought grapes and broccoli at the same time a few days ago and it dawned on me.
MAYONNAISE.
JK. Cashews. And broccoli salad! Like the one I used to eat! Nostalgia at its finest.
How to Make Vegan Broccoli Salad
I just KNEW I could achieve that same creamy decadence with cashews, and I was right. The dressing could not be simpler. Just blend up raw cashews with a splash of pure maple syrup, apple cider vinegar, garlic, salt and pepper in the Nutribullet and you may just not know what hit you.
The base of this salad is raw broccoli. No groundbreaking news there. Let's talk mix ins!
We've got almonds, red onion, dried cranberries, and grapes. Crunchy, crisp, tangy, sweet, chewy---gang's all here. As far as almonds go, roasted and salted for the biggest flavor bang for your buck.
I like the grapes for that little pop of sweetness, but if you're a traditionalist, go raisins all the way. Or dried cranberries. Whatever bite of sweetness that floats your boat.
The best part about this recipe is that you don't have to cook anything. All you need is a trusty cutting board!
I originally published this recipe in 2016 and seeing as I have oodles of delicious old recipes that have rather scary photos to go along with them, I figured I should spend time updating some of them. Since many of you clearly know and love this one, it made the cut.
This broccoli salad is one of those dishes that non-vegan folk would never in a gabillion years know was dairy-free and actually packed with wholesome goodness. We can keep that secret between us, mmmk?
This salad also makes a terrific potluck dish. Broccoli is in peak season from October through April, meaning it's high time to whip up a batch and share with the people you love the mostest. THIS IS NOT AN APRIL FOOL'S JOKE.
If you make this vegan broccoli salad recipe and love it, let me know by leaving a 5-star rating and/or comment!I LOVE hearing your feedback.
Into broccoli? Check out my other recipes that are full of green goodness:
- Healthy Broccoli Salad
- Creamy Vegan Broccoli Cauliflower Soup
- Kale and Broccoli Salmon Burgers
- Vegan Cream of Broccoli Soup
The Best Vegan Broccoli Salad
5 Stars4 Stars3 Stars2 Stars1 Star5 from 123 reviews
- Author: Alexis Joseph
- Prep Time: 15 mins
- Cook Time: 0 min
- Total Time: 15 mins
- Yield: 6 1x
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
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Description
The creamiest, most delicious vegan broccoli salad with grapes, onion, almonds, and cranberries--the perfect potluck dish! You'd never guess it was completely vegan and gluten-free.
Ingredients
UnitsScale
For the dressing:
- ¾ cup raw cashews, soaked
- ¼ cup water
- 2 tbsp pure maple syrup
- 2 tbsp apple cider vinegar
- ½ tsp minced garlic
- heaping ½ tsp sea salt
- Freshly ground black pepper
For the salad:
- 2 large broccoli crowns (florets only), finely chopped
- 1 ½ cups red grapes, halved
- ⅓ cup roasted salted almonds, finely chopped
- ¾ cup diced red onion
- ⅓ cup dried cranberries or raisins
Instructions
- Place cashews in a bowl. Cover with water and soak for 2 hours or overnight. If you have a Nutribullet or high speed blender, simply soak them in hot water for 10 minutes.
- Drain cashews. Add to blender with with rest of the dressing ingredients. Blend until completely smooth and creamy.
- Place broccoli, grapes, almonds, red onion, and dried cranberries in a medium or large mixing bowl. Add dressing and toss thoroughly to coat. Season with salt and pepper to taste. Serve chilled.
About Alexis Joseph, MS, RD
Oh HEY there! I'm Alexis Joseph, food writer, blogger, Registered Dietitian Nutritionist (RDN), new mama, and co-founder of local restaurant group, Alchemy. I use my passion for cooking and wellness as fuel to help others ignite a more freeing and happy relationship with food. Learn more about Alexis!
Reader Interactions
Katherine says
I was so excited to make this due to the rave reviews, and holy cow, it did NOT disappoint! This is the perfect make ahead salad for a party. Holds so well and doesn't get soggy - actually gets better as the flavors meld! I added about 80% of the dressing and reserved the rest to add later. All guests raved over it and I've been spreading the recipe to all friends. SO SO GOOD!
Alexis Joseph, MS, RD says
You made my day, Katherine! Thanks a million for your kind feedback!
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Bev says
Wonderful recipe!! I made it just as written and it’s so delicious. I’ve made it for a Mother Daughter Salad Luncheon and it will be perfect.
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Alexis Joseph, MS, RD says
What a great idea, thank you for letting me know, Bev!
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Christie Berry says
Made this to take to Easter dinner, it is soooo good. I used diced apples instead of grapes because that’s what I had on hand.
The dressing I would use on everything, just amazing!
This recipe will be my go-to for pot lucks.Reply
Alexis Joseph says
Oh yum! Thank you, Christie!
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Janet Garrity says
I can confidently say that this is THE BEST broccoli salad I have ever made! This is the recipe of all recipes and is a winner! The cashew dressing is perfect and pairs well with the rest of the ingredients in this beautiful salad. You will get crunch, sweet, salty, and savory in one bite! Thank you for this awesome recipe Alexis!
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Alexis Joseph says
You mad my day, Janet. Thank you so much for your thoughtful review!
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Manuela R says
This is possible the most delicious salad I ever had in my life!
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Alexis Joseph says
Heck yes! Thank you so much Manuela!!
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Tani says
Delicious! Love this broccoli salad.
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Alexis Joseph says
Thanks Tani!!
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Carol says
Hi Alexis,
This salad is my new favorite. I used minced onion instead of minced garlic. I read it wrong but still turned out so tasty!
Thanks for putting together an enjoyable salad. I’m gluten and dairy free.Reply
Alexis Joseph says
Thanks for letting me know, Carol!
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Marg James says
I waited to put the dressing on and the salad was delicious! Having said that the leftovers which had dressing on them were equally as delicious the next day!
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Alexis Joseph says
So good to know, thanks Marg!
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Marg James says
I am just making this for tomorrow. Should I wait till tomorrow, just before serving to put on the dressing?
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Alexis Joseph says
Just seeing this, let me know how it went! I'd dress before but either way should be fine!
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Tani Banta says
Love this salad and so do my friends! Delicious!
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Alexis Joseph says
Hoorayyyy thanks a million, Tani! So thrilled you loved this one.
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Kimberley Ange says
I've made this amazing salad twice in the last 2 weeks and making it again tomorrow. I originally made it for my vegan son but now my carnivore husband is hooked and keeps bugging me to make it again. I must say, it's a wonderful, healthy and tasty salad though I usually only get a couple of mouthfuls before it's gone!
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Trisha Erickson says
This recipe is amazing! Made it for Christmas dinner and it was a big hit! Everyone loved it. I’ll be making this again and again. Thank you for the wonderful recipe.
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Alexis Joseph says
Best news, thank you tons Trisha!
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Robin says
It was absolutely the best broccoli salad that I have tasted in a long time! Even during this 2023 Thanksgiving dinner, my meat-eating guests lOVED it and kept asking for more!
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Alexis Joseph says
How wonderful, thank you so much Robin!
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Leona Simao says
Love this broccoli salad recipe! The crunch of broccoli and almonds with the sweetness of the grapes and cranberries …perfect combo. This will be the 3rd year making it for the holidays.
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Jordan says
We have a cashew allergy in the family. Could I use vegan mayo in place of the cashews?
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Alexis Joseph says
I haven’t tested it but I think that will work well! You may want a bit more sweetener so just add to taste.
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Susan Basile says
Woke up craving broccoli salad yesterday and found this recipe as a healthier, plant based option. OMG! This is a total keeper! I’d share a picture but it is gone! Everyone, including non-vegans, loved this. I made it exactly as written, used raisins to keep it close to the classic. The grapes add so much flavor and juicy crunch to this recipe and the roasted, lightly salted almonds are perfect, you’ll never miss the bacon. Looking forward to trying your other recipes soon, thank you for this! 🙂
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Carol says
This recipe is soooo much better than the store bought and non vegan versions! So delicious and perfectly balanced flavors. I used the 32 ounce bag of broccoli from Costco so I doubled the dressing recipe which was perfect. I also used the Korean bbq flavored almonds from blue diamond which were nice and smoky. I would definitely make this for a crowd but will happily it all myself over the next few days!!!
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Alexis Joseph says
You made my day, thanks Carol!
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Cari says
Made this yesterday for a holiday dinner and it was easily the best thing on the table. Easy and delicious!
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