Dairy Free Cheesy Broccoli Salad
This crowd-pleasing broccoli salad is crunchy, creamy, and packed with flavor — sweet dried cranberries, toasty sunflower seeds, and crisp red onion all tossed in a rich, tangy dressing that tastes genuinely indulgent. The secret to that cheesy depth is nutritional yeast whisked right into the vegan mayo base alongside Dijon mustard, apple cider vinegar, and a touch of maple syrup, creating a dressing that's savory, bright, and a little addictive. No dairy required, and you'd never know it was missing. Skipping the cheese doesn't mean skipping the satisfaction — the nutritional yeast delivers that umami, nutty quality that makes every bite feel hearty and complete. Optional crumbled bacon adds a smoky, salty punch if you want to take it even further. The whole thing comes together in minutes, then chills in the fridge for at least 30 minutes so the broccoli softens just enough and the flavors really meld. It serves six, making it an ideal make-ahead side for potlucks, barbecues, or weekday lunches where you want something fresh but filling.
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Learn more →Ingredients
6 servings
For the salad
- 6 cups broccoli florets, cut into bite-sized pieces (about 2 medium heads)
- ½ cup red onion, finely diced
- ½ cup dried cranberries
- ⅓ cup sunflower seeds
- 6 slices bacon, cooked and crumbled (optional)
For the dressing
- ¾ cup vegan mayonnaise
- ¼ cup nutritional yeast
- 2 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1 tsp dijon mustard
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- 1
In a small mixing bowl, whisk together the vegan mayonnaise, nutritional yeast, apple cider vinegar, maple syrup, Dijon mustard, garlic powder, salt, and black pepper until smooth and uniform.
- 2
In a large mixing bowl, combine the broccoli florets, red onion, dried cranberries, sunflower seeds, and bacon, if using.
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