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Easy Vegan Broccoli Salad

Crisp broccoli, fresh carrots, crunchy pecans, and sweet raisins are engulfed in a creamy cashew harissa dressing in this Easy Vegan Broccoli Salad. This plant-based recipe is a delicious side dish both vegans ad non-vegans are sure to enjoy.

Overhead photo of Tasty vegan broccoli salad in a large grey bowl.

If you love a broccoli salad that is a tasty blend of flavors and textures and yet is good for you, this one is it! This easy vegan broccoli salad is LOADED UP with incredible flavors and textures!

You have chopped up fresh and crisp broccoli, grated sweet carrots, diced red onion, crunchy pecans, and sweet raisins which are tossed in a rich and creamy garlic cashew sauce with a hint of spicy harissa.

Why do we love this vegan broccoli salad?

My daughter and I love this broccoli salad as:

  • It is indulgently creamy,
  • It is refreshingly crunchy,
  • It is slightly sweet,
  • It is deliciously spicy (with smoky harissa),
  • It is completely dairy-free, and
  • It is so so so delicious!

This salad is perfect for you if you are lactose intolerant or trying to avoid dairy. It will also easily fit into a paleo or gluten-free diet.

If you would like to make this keto, you would replace the maple syrup with a sugar-free version, add shredded cauliflower or diced celery in instead of the carrots, and replace the raisins with some sugar-free dried cranberries.

12 ingredients to make healthy vegan broccoli salad

What are the ingredients needed to make this easy broccoli salad?

To make this dairy-free creamy salad, you will need the following 12 ingredients:

  1. cashews (raw),
  2. unsweetened almond milk,
  3. maple syrup,
  4. apple cider vinegar,
  5. garlic,
  6. zest of 1 lemon and juice of 1/2 a lemon,
  7. harissa,
  8. red onion,
  9. broccoli,
  10. carrots,
  11. raisins, 
  12. pecans,
making cashew cream with garlic lemon zest cashews almondmilk maple syrup apple cider vinegar.

How do you make this tasty salad?

This salad is super easy to make. You will first soak the cashews to make this creamy sauce.

There are two ways you can soak cashews.

Method One: if you have time, you can place the cashews in a container, fill it with water, cover it, and place the container with the cashews in the fridge and let the cashews soak overnight. The next day you will just drain the cashews and use them.

adding harissa to cashew cream with garlic lemon zest cashews almond milk maple syrup apple cider vinegar

Method Two: or, if you don’t have much time and want to whip this salad up in a hurry, then you can quick soak the cashews. This is done by placing the cashews in a pan, adding water into the pan to cover the cashews. Then squeezing in the juice of half a lemon into it. Then you will place this pan on the stove and turn the flame/heat onto high. When this mixture comes to a boil, you will turn off the flame/heat and cover the pan and leave it covered for 30 minutes. When the time is up, you will drain the cashews and set them aside to use.

fresh real ingredients to make a healthy vegan broccoli salad

While the cashews are soaking, you can prep the broccoli, grate the carrots, and dice the red onion.

Then when the cashews have soaked for 30 minutes, you can get started on the sauce.

The creamy sauce is made by adding the soaked cashews into a blender along with the almond milk, maple syrup, ACV, garlic, lemon zest, and harissa. You will blend this on high until the sauce is creamy. If this sauce is too thin, you can place it in a pan and simmer it for about 5 minutes, stirring it often, until it thickens – like I did when making this sage cream sauce.

Adding cashew cream sauce to other-ingredients for broccoli salad

When the sauce is the consistency you like it to be, season it with salt and pepper. Then add it to the chopped broccoli, grated carrots, diced red onion, pecans, and raisins, and toss until all ingredients are well incorporated.

A big bowl with delicious easy healthy vegan broccoli salad recipe

What do you serve with this salad?

This tasty dairy-free plant-based broccoli salad can be paired with your favorite plant-based burgers or hot dogs.

If you are not following a plant-based diet, this salad is terrific paired with some cilantro lime chicken or these chicken tenders.

It is also a tasty side dish with some air-fried salmon or salmon burgers.

I am hoping you and your loved ones enjoy this tasty vegan broccoli salad as much as my daughter and I do.

Please do leave me a comment below and let me know if you make this – or, if you have a question about it. And make sure you follow me on Facebook, Instagram, Pinterest and sign up for my newsletter to get tasty, FREE, deliciously spiced recipes!

Overhead photo of Tasty vegan broccoli salad in a large grey bowl.

Easy Vegan Broccoli Salad

Yield: 6-8 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Crisp broccoli, fresh carrots, crunchy pecans, and sweet raisins are engulfed in a creamy cashew harissa dressing in this Easy Vegan Broccoli Salad. This plant-based recipe is a delicious side dish both vegans ad non-vegans are sure to enjoy.

Ingredients

For the creamy cashew sauce with harissa

  • 1 cup cashews quick soaked (quick soaking will need Juice of 1/2 a lemon + water*)
  • 1 1/2 cups almond milk
  • 2 tbsp maple syrup
  • 1 tbsp apple cider vinegar
  • 3 garlic cloves
  • Zest of 1 lemon
  • 1/2 tsp harissa
  • salt and pepper to taste

For the vegan broccoli salad

  • 1 red onion
  • 4 cups broccoli
  • 2 sml carrots
  • 1/4 cup raisins
  • 1/2 cup pecans

Instructions

For the creamy cashew sauce with harissa

  1. Peel the garlic cloves and discard the skin.
  2. Add the soaked cashews (see post instructions or notes below on methods to soak cashews*) into a blender.
  3. Also, into the blender add in the almond milk, maple syrup, ACV, garlic, and lemon zest, and blend until creamy. Then open the blender lid and add in the harissa and blend well.
  4. If the sauce is too thin, place it in a pan and simmer it for about 5 minutes, stirring it often, until it thickens.
  5. Then season with salt and pepper to taste.

To make the vegan broccoli salad:

  1. Add the chopped broccoli, grated carrots, diced red onion, pecans, and raisins in a large bowl.
  2. Add in the creamy cashews sauce and stir well until all ingredients are well incorporated.

Notes

*There are two ways you can soak the cashews for this recipe (I used the quick soak method and listed 35 minutes for cooking time).

Method One: if you have time, you can place the cashews in a container, fill it with water, cover it, and place the container with the cashews in the fridge and let the cashews soak overnight. The next day you will just drain the cashews and use them.

Method Two: If you don’t have much time and want to whip this salad up in a hurry, then you can quick soak the cashews. This is done by placing the cashews in a pan, adding water into the pan to cover the cashews. Then squeezing in the juice of half a lemon into it. Then you will place this pan on the stove and turn the flame/heat onto high. When this mixture comes to a boil, you will turn off the flame/heat and cover the pan and leave it covered for 30 minutes. When the time is up, you will drain the cashews and set them aside to use.



Nutrition Information
Yield 8 Serving Size 1
Amount Per Serving Calories 224Total Fat 14gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 11gCholesterol 0mgSodium 194mgCarbohydrates 24gFiber 5gSugar 11gProtein 6g

Nutrition information is provided as a courtesy and should be considered an approximation only. Savory Spin makes no guarantees to the accuracy of this information. Please do consult a professional nutritionist for more accurate information. Please do keep in mind that prep times, cooking times, etc, are provided as guidelines as there are so many variables at play.

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