Gluten Free Dairy Free Creamy Broccoli Salad
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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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