This is the most delicious creamy vegan broccoli salad with grapes, onion, almonds, and cranberries. You’d never guess it was completely vegan and gluten-free.
Ingredients:
For the Dressing:
- ¾ cup raw cashews, soaked
- ½ cup unsweetened almond milk
- 1 ½ tspn Dijon mustard
- 1 tspn apple cider vinegar
- 1 small clove of minced garlic
- ½ tspn sea salt
- Freshly ground black pepper
For the Salad:
- 2 large broccoli crowns (florets only), finely chopped
- 1 ½ cups red grapes, halved
- ¼ cup roasted salted almonds, finely chopped
- 1 medium diced red onion
- ¼ cup dried cranberries or raisins
Method:
Place cashews in a bowl. Cover with water and soak for 3-4 hours or overnight. Drain cashews. Add to blender with the rest of the dressing ingredients. Blend until completely smooth and creamy. Place broccoli, grapes, almonds, red onion, and dried cranberries in a medium or large mixing bowl. Add dressing and toss thoroughly to coat. Season with salt and pepper to taste. Serve chilled.
TIP:
For a Keto-friendly version, replace the red grapes with blueberries, add avocado and drizzle with olive oil.
This recipe is absolutely delicious and a fabulous share plate to take to BBQs – it is gluten, dairy and vegan friendly!
Forget to soak your nuts? :) No problem – for the dressing simply pour boiling water over your cashews and leave to sit for 10 minutes. Drain and blitz in a high speed blender along with the other dressing ingredients.
Did you make this recipe?
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