Dairy Free Creamy Broccoli Salad
The classic broccoli salad has always been a crowd-pleaser, but the traditional mayo-heavy dressing puts it firmly off the table for anyone avoiding dairy — or anyone who just wants something a little more wholesome. This version solves that problem with a blender dressing made from soaked cashews, apple cider vinegar, maple syrup, and Dijon mustard that comes out genuinely creamy without a drop of dairy in sight. The result is rich, tangy, and slightly sweet in all the right ways. Crispy crumbled bacon, chewy dried cranberries, crunchy roasted sunflower seeds, and fresh broccoli florets give every forkful serious texture and contrast. It comes together in just a few simple steps and serves six, making it an easy win for potlucks, meal prep, or a weeknight side that actually gets people excited. The cashew dressing is the real star here — once you try it, it's hard to go back to the bottled stuff.
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Learn more →Ingredients
6 servings
For the dressing
- 1 cup raw cashews, soaked in cold water for 30 minutes, then drained
- 3 tbsp apple cider vinegar
- 2 tbsp maple syrup
- 1 tsp dijon mustard
- ½ tsp salt
- ¼ tsp black pepper
- 3–4 tbsp water, as needed to thin
For the salad
- 6 cups broccoli florets, cut into bite-sized pieces (about 2 medium heads)
- ⅓ cup red onion, finely diced
- ½ cup dried cranberries
- ⅓ cup roasted sunflower seeds
- 6 strips bacon, cooked until crisp and crumbled
Instructions
- 1
Place the drained cashews, apple cider vinegar, maple syrup, Dijon mustard, salt, and black pepper in a blender. Add 3 tbsp water and blend on high until completely smooth and creamy, about 1–2 minutes. If the dressing is too thick to pour, add the remaining 1 tbsp water and blend again. The finished dressing should be pourable and coat a spoon.
- 2
Add the broccoli florets, red onion, dried cranberries, and sunflower seeds to a large mixing bowl.
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