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Creamy Vegan Broccoli Salad

Yields1 ServingPrep Time20 mins

A plant-based broccoli salad with coconut bacon, sunflower seeds and a simple cashew-dressing. Easy to prepare with 10 simple ingredients. Vegan, grain-free and mayo-free.

Easy Creamy Vegan Broccoli Salad

 0.75 cup Coconut Bacon
 7 chopped Broccoli (2 small heads broccoli as recipe is written)
 0.50 cup roasted, salted Sunflower Seeds (or sub other salted nut of choice)
 0.50 cup finely diced Red Onion or Shallot
 0.25 cup dried Cranberries or Currants (unsweetened//or sub chopped pitted dates)
 7 tbsp Cashew Butter
 2 tbsp Maple Syrup
 3 tbsp Apple Cider Vinegar
 0.50 tsp Sea Salt (plus more to taste)
 1 pinch of Black Pepper (plus more to taste)
 34 tbsp Water

Make the coconut bacon and let it cool. You can find the Coconut Bacon recipe is on our website here:


To a large mixing bowl, add coconut bacon, chopped broccoli, sunflower seeds, onion or shallot, and dried fruit of choice.


To a separate small mixing bowl, add cashew butter, maple syrup, apple cider vinegar, sea salt, and pepper and stir/whisk to combine. Then add water 1 Tbsp (15 ml) at a time and stir/whisk until a pourable, creamy sauce is achieved. Taste and adjust flavor as needed, adding more maple syrup for sweetness, vinegar for tanginess/acidity, or salt to taste.


Add the sauce to the broccoli salad and toss to combine. Enjoy immediately or transfer to the refrigerator to chill and allow the flavors to marinate. Leftovers will keep up to 4-5 days in the refrigerator, though best within the first 2-3 days. Not freezer friendly.

Nutrition Facts

Serving Size 9 servings

Amount Per Serving
Calories 213
% Daily Value *
Total Fat 141g217%

Saturated Fat 47g235%
Sodium 300mg13%
Potassium 389mg12%
Total Carbohydrate 192g64%

Dietary Fiber 41g164%
Sugars 94g
Protein 63g126%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.