Vegan Dairy Free Creamy Broccoli Salad

Total time50 min

Prep time20 min

Cook time0 min

Crisp broccoli florets get tossed with a creamy, tangy cashew dressing that's blended with apple cider vinegar, maple syrup, and a touch of Dijon until velvety smooth. Sweet dried cranberries and crunchy roasted sunflower seeds add texture and bursts of flavor in every bite, while diced red onion brings a little sharp bite to balance the sweetness. This one comes together quickly in a blender and a big mixing bowl, and it's just as good freshly tossed as it is chilled for half an hour to let the flavors meld. The result is a hearty, satisfying salad with real richness from that cashew base, no dairy required. It's a great pick for a plant-based spread, whether you're serving it at a potluck or packing it for lunch.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

For the dressing

1 cup raw cashews, soaked in cold water for 30 minutes, then drained
Freshness Guaranteed Whole Cashews Unsalted Freshness Guaranteed Roasted & Salted Whole Cashews Great Value Roasted Cashews With Sea Salt Roasted Salted Cashews, 7 oz SOUTHERN GROVE Deluxe Whole CASHEWS Unsalted
See all
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
Chef's tip
Cook it only until crisp, adding a little oil to the pan - vegetarian bacon cooks much faster than pork bacon and can scorch. If the recipe simmers or bakes the bacon further, set it aside and stir it back in near the end.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!