Eosinophilic Esophagitis Friendly Dairy Free Cheesy Broccoli Salad
Total time50 min
Prep time20 min
Cook time0 min
4.6(14)
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Learn more āIngredients
6 servings
For the salad
- 6 cups broccoli florets, cut into bite-sized pieces (about 2 medium heads)
- Ā½ cup red onion, finely diced
- Ā½ cup dried cranberries
- ā cup sunflower seeds
- 6 slices bacon, cooked and crumbled (optional)
For the dressing
- Ā¾ cup vegan mayonnaise
- Ā¼ cup nutritional yeast
- 2 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1 tsp dijon mustard
- Ā½ tsp garlic powder
- Ā½ tsp salt
- Ā¼ 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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