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Close up of Vegan Creamy Broccoli Cranberry Salad

Vegan Creamy Broccoli Cranberry Salad

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  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 25 Minutes
  • Cook Time: 1 Minute
  • Total Time: 26 Minutes
  • Yield: 6 Cups 1x
  • Category: Salad
  • Method: Stovetop
  • Diet: Vegan

Description

Indulge in the vibrant flavors of our Vegan Creamy Broccoli Cranberry Salad, a delightful dish that will elevate any holiday gathering or potluck!

Ingredients

Scale

Salad Base Ingredients:

  • 6 cups small (bitesize) broccoli florets (16 oz.) *
  • ½ to 1 cup dried cranberries
  • ½ cup shredded carrots
  • ½ to 3/4 cup finely diced red onion (+/-) *
  • ¼ cup slivered almonds, toasted (+/-)
  • ¼ cup pepitas, toasted (optional) *

Dressing Ingredients:

  • 1 cup [raw] cashews
  • ¼ cup + 1 teaspoon apple cider vinegar (+/-)
  • 1 Tablespoon + 1 teaspoon yellow mustard (+/-) *
  • 2 Tablespoons lemon juice
  • ½ cup water
  • 1 Tablespoon pure maple syrup (+/-) *
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Pinch to 1 teaspoon sea salt (+/-) *

Instructions

  1. Place the cashews into a small bowl, cover with boiling water, allow to sit for 15 minutes, then drain off the water (discard), and set aside.
  2. Blanch the small broccoli florets by filling a large stock pot 2/3 full of water. Bring the water to a rolling boil. When it reaches a rolling bowl, drop in the small broccoli florets and boil for one minute, then immediately drain into a colander and run cold tap water over the broccoli florets until cold.
  3. Line a baking sheet with a large lint-free dish towel (or paper towels), then lay the blanched broccoli florets onto the baking sheet to thoroughly drain and remove any excess moisture. Once thoroughly drained, place in the refrigerator until ready to use.
  4. In a large skillet, place the slivered almonds. Toast over medium heat until lightly golden. Stir constantly and flip around the skillet to prevent burning. Once lightly golden, approximately 3 to 5 minutes, then immediately remove from the skillet onto a plate to completely cool.
  5. Rinse the skillet to remove any slivered almond fragments, dry the skillet, then place the skillet back on the stove to toast the pepitas. Place the pepitas into the skillet, then toast over medium heat, stirring constantly and flipping them around to prevent burning until lightly toasted, immediately remove from the skillet onto a plate to completely cool.
  6. Place the soaked cashews along with all the remaining Dressing Ingredients into a high-speed blender and process until smooth and emulsified, scraping down the sides occasionally.
  7. In the meantime, place all the Salad Base Ingredients (including the blanched broccoli and toasted almond slivers) into a large bowl, gently mix to evenly distribute the ingredients.
  8. Pour the dressing over the salad ingredients, mix well to thoroughly coat all the ingredients. Serve. Refrigerate leftovers.

Notes

*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Servings:  Makes 6 cups (6 to 8)

Find it online: https://monkeyandmekitchenadventures.com/vegan-creamy-broccoli-cranberry-salad/