Crisp broccoli florets get tossed with sweet dried cranberries, crunchy sunflower seeds, and a bite of diced red onion for a salad that's as colorful as it is satisfying. The creamy dressing is where the magic happens — vegan mayonnaise whisked with nutritional yeast, tangy apple cider vinegar, a touch of maple syrup, and Dijon mustard for a savory, cheesy-tasting coating that clings to every floret. A short rest in the fridge lets the broccoli soften just slightly while the flavors meld into something tangy, sweet, and deeply craveable. It's the kind of make-ahead side that gets better the longer it sits, perfect for potlucks, picnics, or meal-prepped lunches. This one's an easy pick for a fully plant-based spread, no fuss required.
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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.
In a large mixing bowl, combine the broccoli florets, red onion, dried cranberries, sunflower seeds, and bacon, if using.
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