Creamy Vegan Broccoli Salad (Mayo-Free!)
User Reviews
5
Creamy Vegan Broccoli Salad (Mayo-Free!)
Description
The salad combines chopped fresh broccoli with coconut bacon for a bacon-like crispness and a smoky note. Sunflower seeds add nuttiness and crunch, while finely diced red onion or shallot provides bite and sharpness. Dried cranberries or alternatives like dates or currants add sweetness and chewy contrast.
The dressing blends cashew butter for creaminess, maple syrup for sweetness, and apple cider vinegar for acidity, with salt and pepper for seasoning. Water is gradually added to thin the dressing to a pourable consistency that evenly coats the salad ingredients. The result is a creamy, mayo-free salad with layered flavors.
It can be enjoyed immediately or refrigerated to meld flavors further. Leftovers keep for several days but are best within the first few days and do not freeze well. Preparation excludes the time needed to make coconut bacon if using homemade.
Ingredients
SALAD
- 3/4 cup coconut bacon
- 7 cups broccoli ~2 small heads broccoli as recipe is written, chopped
- 1/2 cup sunflower seeds or sub other salted nut of choice, roasted, salted
- 1/2 cup red onion or shallot, finely diced
- 1/4 cup dried cranberries unsweetened // or sub chopped pitted dates, or currants
DRESSING
- 7 Tbsp cashew butter
- 2 Tbsp maple syrup
- 3 Tbsp apple cider vinegar
- 1/2 tsp salt plus more to taste, sea salt
- 1 pinch black pepper (plus more to taste)
- 3-4 Tbsp water
Instructions
- If you haven’t made your coconut bacon yet, do so now (see instructions) and let cool.
- To a large mixing bowl, add coconut bacon, chopped broccoli, sunflower seeds, onion or shallot, and dried fruit of choice.
- To a separate small mixing bowl, add cashew butter, maple syrup, apple cider vinegar, sea salt, and pepper and stir/whisk to combine. Then add water 1 Tbsp (15 ml) at a time and stir/whisk until a pourable, creamy sauce is achieved. Taste and adjust flavor as needed, adding more maple syrup for sweetness, vinegar for tanginess / acidity, or salt to taste.
- Add the sauce to the broccoli salad and toss to combine. Enjoy immediately or transfer to the refrigerator to chill and allow the flavors to marinate. Leftovers will keep up to 4-5 days in the refrigerator, though best within the first 2-3 days. Not freezer friendly.
Notes
- The prep time does not include time required to make coconut bacon if preparing it from scratch.
- Nutrition information provided is an estimate and may vary based on ingredients used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9(1-cup servings)
Amount Per Serving
Calories 213 kcal
% Daily Value*
| Serving | 1one-cup servings | |
| Calories | 213 | 11% |
| Carbohydrates | 19.2g | 6% |
| Protein | 6.3g | 13% |
| Fat | 14.1g | 22% |
| Saturated Fat | 4.7g | 24% |
| Polyunsaturated Fat | 3.76g | 22% |
| Monounsaturated Fat | 4.79g | 24% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 300mg | 13% |
| Potassium | 389mg | 8% |
| Fiber | 4.1g | 16% |
| Sugar | 9.4g | 19% |
| Vitamin A | 477IU | 10% |
| Vitamin C | 63.96mg | 71% |
| Calcium | 55.37mg | 6% |
| Iron | 1.72mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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