Easy Creamy Vegan Broccoli Raisin Salad
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!
Ingredients
- 6 cups broccoli two small to medium-sized crowns, chopped into bite-size pieces
- 2 handfuls raw sunflower seeds
- 1 red onion finely chopped
- 2 handfuls of raisins
- CREAMY DRESSING:
- 1 cup/150g raw cashews soaked at least 1- 2 hours
- 1/3 cup/78ml of freshwater
- 1 1/2 Tablespoons apple cider vinegar
- 1 Tablespoon lemon juice
- 1 Tablespoon maple syrup
- 1/4 shallot chopped
- 1 clove garlic chopped
- 1/2 teaspoon sea salt
- 1/2 teaspoon dijon 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!
Nutrition
Serving: 1cupSugar: 13gFiber: 6.1gCalories: 332kcalFat: 24gProtein: 12gCarbohydrates: 31g
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