Whole Wheat Tuna Pockets
July 30, 2024
Hummus Chicken
July 30, 2024The creamiest and most decadent vegan broccoli salad that comes together in just minutes! You’d never guess it was healthy, vegan, and gluten-free!
Ingredients
| 3/4 cup | Cashew nuts, raw (soaked) |
| 1/4 cup | Water |
| 2 tbsp | Maple syrup (pure) |
| 2 tbsp | Apple cider vinegar |
| 1/2 tsp | Garlic (minced) |
| 1/2 tsp | Sea Salt (heaping) |
| 1 dash | Black pepper (Freshly ground; to taste) |
| 2 head | Broccoli (large; florets only, finely chopped) |
| 1 1/2 cup | Red grape (halved) |
| 1/3 cup | Almonds, toasted (salted; finely chopped) |
| 3/4 cup | Red onion (diced) |
| 1/3 cup | Cranberries (dried; or raisins) |
Instructions
- Place cashews in a bowl. Cover with water and soak for 2 hours or overnight. If you have a high-speed blender, soak them in hot water for 10 minutes.
- Drain the soaked cashews. Add to blender with the water, maple syrup, apple cider vinegar, minced garlic, salt, and pepper. Blend until completely smooth and creamy.
- Place the broccoli, grapes, almonds, red onion, and dried cranberries in a medium or large mixing bowl.
- Add dressing and toss thoroughly to coat.
- Season with salt and pepper to taste. Serve chilled.
