This vegan broccoli salad is deliciously creamy yet totally mayo-free. It combines fresh broccoli with savory vegan bacon to replicate the tried-and-true deli salad flavor.
Broccoli salad is perfect for packing in lunches, or bringing to potlucks. Instead of mayo, I used almond butter to make a creamy & tangy dressing for this vegan broccoli salad. You can substitute SunButter (sunflower seed butter) to make it nut-free.
I also added one of my favorite vegan recipes, coconut bacon! It adds the salty, crunchy, smoky flavors that made my favorite deli broccoli salad so delicious.
Optionally, you can add some vegan shredded cheddar if you have it. I used Daiya cheddar-style shreds in this recipe.
Ingredients
SALAD
- 3/4 cup coconut bacon
- 7 cups chopped broccoli ~2 small heads broccoli as recipe is written
- 1/2 cup roasted salted sunflower seeds or sub other salted nut of choice
- 1/2 cup finely diced red onion or shallot
- 1/4 cup dried cranberries or currants unsweetened // or sub chopped pitted dates
DRESSING
- 7 Tbsp cashew butter
- 2 Tbsp maple syrup
- 3 Tbsp apple cider vinegar
- 1/2 tsp sea salt plus more to taste
- 1 pinch black pepper plus more to taste
- 3-4 Tbsp water
Nutrition
Calories: 231kcal | Carbohydrates: 17g | Protein: 7g | Fat: 17g | Saturated Fat: 4g | Sodium: 170mg | Potassium: 451mg | Fiber: 5g | Sugar: 9g | Vitamin A: 354IU | Vitamin C: 52mg | Calcium: 101mg | Iron: 2mg
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