Creamy, nutritious, and bursting with flavor, this Vegan Creamy Broccoli Cranberry Salad is a vibrant addition to any meal. The combination of fresh broccoli florets, sweet cranberries, and crunchy almonds creates a delightful texture and taste, making it a fantastic choice for lunch, dinner, or a potluck dish. Tossed in a rich and creamy dressing made from cashews, this salad is not only plant-based but also healthy and satisfying. It’s perfect for those warm days when you crave something light yet fulfilling. Plus, the beautiful color palette of greens, reds, and yellows will brighten up your table and impress everyone.

Why You’ll Love This Recipe

• Every bite is a delicious balance of sweet and savory flavors.
• Packed with vitamins and nutrients from fresh veggies and nuts.
• The creamy cashew dressing is dairy-free and incredibly satisfying.
• Quick and easy to prepare, making it ideal for busy weeknights.
• Versatile for various dietary needs including gluten-free and vegan.

Ingredients

• 6 cups (360 g) small broccoli florets
• 1/2 to 1 cup (80–160 g) dried cranberries
• 1/2 cup (60 g) shredded carrots
• 1/2 to 3/4 cup (75–115 g) finely diced red onion
• 1/4 cup (30 g) slivered almonds, toasted
• 1/4 cup (30 g) pepitas, toasted (optional)
• 1 cup (140 g) raw cashews
• 1/4 cup + 1 teaspoon (65 ml) apple cider vinegar
• 1 tablespoon + 1 teaspoon (15 g) yellow mustard
• 2 tablespoons (30 ml) lemon juice
• 1/2 cup (120 ml) water
• 1 tablespoon (15 ml) pure maple syrup
• 1 teaspoon (2 g) garlic powder
• 1 teaspoon (2 g) onion powder
• Pinch to 1 teaspoon sea salt

Ingredient Notes

• Cashews: The base of the creamy dressing, cashews provide richness. Soaking them in boiling water softens them for blending.
• Dried Cranberries: These add a hint of sweetness. For a twist, try using dried cherries or raisins.
• Broccoli: Fresh, crunchy florets are essential. If you prefer, you can substitute with cauliflower for a different flavor profile.

Kitchen Tools Needed

• Blender or food processor
• Mixing bowls
• Skillet
• Colander
• Measuring cups and spoons
• Knife and cutting board

Step-by-Step Instructions

1. In a small bowl, soak the cashews in boiling water for 15 minutes. After soaking, drain and set aside.
2. Bring a pot of water to a boil and blanch the broccoli florets for 1 minute. Drain and immediately rinse under cold water to stop the cooking process. Allow to drain completely.
3. In a skillet over medium heat, toast the slivered almonds for about 3-5 minutes until golden. Transfer to a bowl to cool.
4. In the same skillet, toast the pepitas until lightly golden, then remove from heat and cool.
5. In a blender, combine the soaked cashews along with apple cider vinegar, yellow mustard, lemon juice, water, maple syrup, garlic powder, onion powder, and salt. Blend until smooth.
6. In a large bowl, combine the blanched broccoli, dried cranberries, shredded carrots, diced red onion, and toasted almonds. Toss gently to mix.
7. Pour the creamy dressing over the salad and combine well to ensure everything is evenly coated.
8. Serve immediately or refrigerate for later.

Cooking Tips

• For an extra tangy flavor, add more lemon juice or vinegar.
• If you’re short on time, you can use pre-washed and cut broccoli florets.
• Adjust the sweetness of the dressing by varying the amount of maple syrup to your taste.
• Feel free to use other nuts or seeds in place of almonds or pepitas.

Variations

• Substitute the broccoli with cauliflower or Brussels sprouts for a unique taste.
• Add chickpeas for an extra protein boost.
• Incorporate seasonal fruits like apples or pears for a refreshing twist.
• Experiment with different dressings such as tahini or avocado-based dressings.

Serving Suggestions

This salad pairs wonderfully with grilled vegetables, quinoa, or as a side to your favorite plant-based entrée. You can also serve it as a filling for wraps or stuffed inside pita bread for a healthy lunch option.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld together, making it even tastier the second day!

Reheating Tips

This salad is best enjoyed cold, so no reheating is necessary. If you prefer it slightly warmed, let it sit at room temperature for a few minutes before serving.

Nutrition Estimate

• Calories: 250
• Protein: 7 g
• Carbs: 30 g
• Fat: 14 g

Recipe Summary Card

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Servings: 6
• Cuisine: American
• Course: Salad
• Calories: 250

Frequently Asked Questions

1. Can I make this recipe nut-free?
   Yes! Substitute the cashews with silken tofu or sunflower seeds for a creamy texture without nuts.

2. How long will this salad last in the fridge?
   It can be stored for 3 days in an airtight container.

3. Can I use frozen broccoli?
   Fresh broccoli is preferred for texture, but if using frozen, ensure it’s thawed and drained well before using.

4. Is it possible to prepare the dressing in advance?
   Absolutely! The dressing can be made ahead of time and stored in the fridge for up to a week.

5. What can I pair this salad with?
   It pairs nicely with grilled tofu, roasted vegetables, or quinoa for a complete meal.

Conclusion

This Vegan Creamy Broccoli Cranberry Salad is not just a side dish; it’s a delightful and nutritious option that will win over everyone at your table. Whether you enjoy it at a sunny picnic, as a part of meal prep, or alongside a hearty main, it’s sure to be a hit. Enjoy bringing this fresh and creamy salad into your kitchen!

Print Recipe

Vegan Creamy Broccoli Cranberry Salad

A vibrant and nutritious salad featuring fresh broccoli, sweet cranberries, and a creamy cashew dressing that’s perfect for any meal.

Prep Time20 minutes mins

Cook Time10 minutes mins

Total Time30 minutes mins

Course: Salad

Cuisine: American

Keyword: Broccoli Salad, Creamy Dressing, Healthy Salad, Plant-Based, Vegan Salad

Servings: 6 servings

Calories: 250kcal

Ingredients

For the Salad

• 6 cups small broccoli florets Fresh and crunchy.
• 1/2 to 1 cup dried cranberries Adds sweetness; can substitute with cherries or raisins.
• 1/2 cup shredded carrots
• 1/2 to 3/4 cup finely diced red onion
• 1/4 cup slivered almonds, toasted Provides crunch; toast in a skillet.
• 1/4 cup pepitas, toasted (optional) Can skip if desired.

For the Creamy Dressing

• 1 cup raw cashews Soak in boiling water for a creamy texture.
• 1/4 cup + 1 teaspoon apple cider vinegar
• 1 tablespoon + 1 teaspoon yellow mustard
• 2 tablespoons lemon juice
• 1/2 cup water
• 1 tablespoon pure maple syrup Adjust for sweetness.
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• a pinch to 1 teaspoon sea salt

Instructions

Preparation

• Soak the cashews in boiling water for 15 minutes. After soaking, drain and set aside.
• Bring a pot of water to a boil and blanch the broccoli florets for 1 minute. Drain and immediately rinse under cold water to stop the cooking process. Allow to drain completely.
• In a skillet over medium heat, toast the slivered almonds for about 3-5 minutes until golden. Transfer to a bowl to cool.
• In the same skillet, toast the pepitas until lightly golden, then remove from heat and cool.

Dressing

• In a blender, combine the soaked cashews along with apple cider vinegar, yellow mustard, lemon juice, water, maple syrup, garlic powder, onion powder, and salt. Blend until smooth.

Combining

• In a large bowl, combine the blanched broccoli, dried cranberries, shredded carrots, diced red onion, and toasted almonds. Toss gently to mix.
• Pour the creamy dressing over the salad and combine well to ensure everything is evenly coated.
• Serve immediately or refrigerate for later.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days. This salad is best enjoyed cold.