The 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.
