Vegan Broccoli Salad with Creamy Cashew Dressing

This is the most delicious vegan broccoli salad—an ideal side for potlucks and barbecues. With a creamy homemade cashew dressing, it comes together in under 30 minutes and keeps well in the fridge.

This vegan broccoli salad balances crisp vegetables, crunchy seeds and nuts, and a tangy-sweet creamy dressing. It’s a fresh, colorful alternative to heavier sides and is easy to prepare in advance. The cashew-based dressing is smooth and bright, making the salad feel indulgent while remaining plant-based.

Ingredients needed (with substitutions)

• Broccoli – Trim and chop into bite-sized florets. Use firm stems and tight buds for best texture.
• Red cabbage – Finely shredded for crunch. Swap for baby kale or use all broccoli if preferred.
• Red onion – Finely diced to add a mild sharpness.
• Dried cranberries – Provide sweet-tart contrast. Golden or brown raisins can be substituted.
• Pepitas (pumpkin seeds) – Add a nutty crunch and healthy fats.
• Almonds – Sliced almonds are used here; pistachios, walnuts, or sunflower seeds work as alternatives.
• Cashews – Raw cashews are the base for the creamy dressing. For a nut-free dressing, use 1 cup vegan mayonnaise instead of cashews, and skip the water and lemon in the dressing steps.
• Lemon juice – Brightens the cashew cream.
• Apple cider vinegar – Adds tang to the dressing; omit if you dislike vinegar.
• Maple syrup – Balances acidity with gentle sweetness.
• Salt – To taste.
• Turmeric – A pinch for color and mild flavor.
• Water – Used to thin the dressing to a creamy consistency.

How to make vegan broccoli salad

See the recipe card below for exact measurements.

Prepare the dressing first. Soak raw cashews in hot water for a few minutes to soften them, then drain. Blend the cashews with lemon juice, apple cider vinegar, maple syrup, salt, turmeric, and water until completely smooth and creamy. Taste and adjust seasoning—the dressing should be bright, slightly sweet, and pourable.

In a large bowl, combine chopped broccoli, shredded red cabbage or baby kale, diced red onion, dried cranberries, pepitas, and sliced almonds. Pour the dressing over the vegetables and toss thoroughly so every piece is coated. Chill the assembled salad for at least 30 minutes to allow flavors to meld. Serve cold or at cool room temperature.

Serving suggestions

This broccoli salad pairs well with roasted vegetables, potato salad, or a light fruit salad. It’s a great side for barbecue-style mains such as pulled jackfruit sandwiches, veggie burgers, kebabs, or baked tofu. Because it keeps its texture, it’s ideal for potlucks and picnics.

Tips and tricks

• Wash and dry broccoli thoroughly. Excess moisture will prevent the dressing from sticking.
• Cut broccoli into uniform, bite-sized pieces so it’s easy to eat and mixes evenly.
• Chill the salad for at least 30 minutes before serving so the dressing and flavors develop.
• Mix-ins to vary the salad: sliced grapes, cauliflower florets, diced apples, crumbled tofu bacon, vegan feta, fennel, shredded carrots, or radishes.

How to store broccoli salad

Stored in an airtight container in the refrigerator, leftovers keep well for 3–4 days. The broccoli and crunchy elements retain their texture longer than leafy salads, making this a convenient make-ahead option.

Want more vegan salads?

• Pesto pasta salad with vegetables and herbs
• Chickpea salad with fresh herbs and lemon
• Watermelon, avocado, and arugula salad
• A hearty quinoa salad with chickpeas and vegetables