Dinner

The Best Vegan Broccoli Salad Ever Recipe

Name: The Best Vegan Broccoli Salad Ever Recipe
Prep time: 15 min
Total time: 2 h 15 min
Cuisine: Vegan
Ingredients: 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, to taste; 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

ByCharlotte Montgomery November 4, 2025November 4, 2025

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Introduction

This vibrant vegan broccoli salad is bursting with fresh flavors and creamy texture. Packed with crunchy broccoli, sweet grapes, and a luscious cashew-based dressing, it’s perfect as a light lunch or a flavorful side dish for any meal.

A white plate filled with a fresh salad showing three clear layers: the bottom layer has large bright green broccoli florets with a slightly rough texture, the middle layer includes light tan and small cubed tofu pieces with a smooth texture, and the top layer features scattered small brown walnuts and dark red dried cranberries. The items are mixed but still visible separately, showing a mix of natural colors and textures. In the salad, there are also small flecks of creamy dressing lightly coating the ingredients. A spoon with a black handle is positioned on the right side of the plate with a woman's hand holding it. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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, to taste

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

Step 1: Place cashews in a bowl and cover with water. Soak for 2 hours or overnight. If using a high-speed blender or Nutribullet, soak cashews in hot water for 10 minutes instead.
Step 2: Drain the cashews and add them to a blender along with water, maple syrup, apple cider vinegar, minced garlic, sea salt, and black pepper. Blend until completely smooth and creamy.
Step 3: In a medium or large mixing bowl, combine chopped broccoli, halved grapes, chopped almonds, diced red onion, and dried cranberries.
Step 4: Pour the dressing over the salad and toss thoroughly to coat all ingredients evenly. Adjust seasoning with salt and pepper to taste.
Step 5: Chill the salad in the refrigerator before serving for the best flavor and texture.

Tips & Variations

Soaking cashews overnight yields the creamiest dressing, but a quick soak in hot water works well if you’re short on time.
Add chopped fresh herbs like parsley or dill for an herby twist.
Swap almonds for walnuts or pecans to change the nutty flavor.
If you prefer a tangier dressing, increase the apple cider vinegar by 1 tbsp.
For extra crunch, toss in some sunflower seeds or pumpkin seeds.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The salad tastes best when served chilled, but give it a quick stir before serving as the dressing may settle. Avoid freezing to maintain the texture of the fresh ingredients.

How to Serve

A white bowl filled with a fresh salad sits on a white marbled surface next to a green cloth and a silver fork. The salad has several layers starting with chopped broccoli florets giving a bright green texture. Mixed in are small pieces of light green cucumber, bits of orange carrot, and pale purple onion slices scattered throughout. The colors and textures blend together with a fresh and healthy appearance. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, this salad holds up well in the fridge for a couple of days. Prepare it the day before for the flavors to meld beautifully.

What if I’m allergic to nuts?

If you have a nut allergy, you can substitute the cashews with silken tofu or use a tahini-based dressing instead. For the almonds, try roasted chickpeas or seeds to maintain the crunch.