The most amazing vegan broccoli raisin salad made with a rich and creamy cashew dressing instead of mayo. This salad is a total crowd-pleaser and perfect for parties, or lunch boxes!
6cupsbroccolitwo small to medium-sized crowns, chopped into bite-size pieces
2handfuls raw sunflower seeds
1red onionfinely chopped
2handfuls of raisins
CREAMY DRESSING:
1cup/150g raw cashewssoaked at least 1- 2 hours
1/3cup/78ml of freshwater
1 1/2Tablespoonsapple cider vinegar
1Tablespoonlemon juice
1Tablespoonmaple syrup
1/4shallotchopped
1clovegarlicchopped
1/2teaspoonsea salt
1/2teaspoondijon mustard
Instructions
Soak cashews: place cashews in a bowl, cover with water, and let sit for 1-2 hours or until soft. Drain the cashews.
Bring a saucepan with water to the boil, then add the broccoli and cook until tender ( don't overcook them, otherwise they will turn mushy!! )
Make the dressing by combining soaked cashews, freshwater, apple cider vinegar, lemon juice, maple syrup, shallot, garlic, salt, and dijon mustard in a high powered blender or processor until completely smooth.
Top with dressing and combine until all ingredients are covered. Serve immediately or let chill in the fridge a bit before serving.
Video
Notes
The salad will keep well in the fridge for up to 3 days!