Not a fan of broccoli? This healthy and delicious Vegan Paleo Broccoli-Cashew Salad jazzed up with a curried cashew cream dressing will have you reaching for seconds!
I have always been a huge fan of vegetables. Even as a child, I loved eating my veggies. Perhaps it was because my mom was quite the chef and a master at making everything taste delicious. I still remember the glazed carrots she served with her impressive weekend roasts, her tomatoes stuffed with lentils and rice, and her grilled asparagus wrapped in silky ribbons of pancetta. My mom could even turn humble vegetables like Brussels sprouts and broccoli into something amazing.
This broccoli-cashew salad is inspired by the salad she made for every Fourth of July family picnic. Though hers had bacon and generous dollops of mayonnaise, this one is both vegan and Paleo. The salad gets its irresistible creaminess from a dressing made with soaked cashews (a staple in many delicious vegan recipes). A splash of apple cider vinegar adds tang, while yellow curry powder gives it a beautiful color and earthy nuances. The raw broccoli, along with the roasted cashews and sunflower seeds, gives the salad its satisfyingly crisp texture, while the cranberries add just the right amount of sweetness.
This salad is perfect as a side dish or a light lunch on a hot summer day, but it also feels right at home on a Thanksgiving table. And if you’re not a fan of broccoli, this recipe just might change your mind.
The incredible cashew
When it comes to vegan cooking, cashews are one of the most indispensable ingredients. Not only are they delicious as a healthy snack, but they can also be blitzed in a processor along with some nutritional yeast, salt, pepper, and dried garlic to make the most amazing mock “Parmesan.”
When soaked, cashews can also be blended into a thick and rich cream that’s perfect for vegan sauces, dips, velvety soups, creamy casseroles, and more. You can even use it to make a plant-based coffee creamer. I often use soaked cashews blended with lemon juice and agave as a base for vegan cheesecakes. When blended with fresh herbs, lemon, and garlic purée, they also make an excellent replacement for cream cheese and ricotta in everything from sandwiches to pasta dishes. And did you know that you could make a vegan cheese sauce by blending soaked cashews with nutritional yeast, garlic, lemon juice, mustard, a dash of turmeric, and a bit of smoked paprika? It’s the perfect sauce for everything from nachos to roasted vegetables and even mac and cheese!
How do I store leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 4 days. Freezing is not recommended, as the texture may be affected upon thawing.
Serving suggestions
This salad makes a lovely light lunch, either alone or with a healthy soup such as this Creamy Zucchini Soup or a vibrant Green Pea Soup. I sometimes like to serve it with a side of wholesome Instant-Pot Quinoa or some Brown Rice.
Looking for more delectable broccoli recipes? Try this Broccoli Stir-Fry With Ginger And Sesame (delicious over cold soba noodles!) or slather this zesty Broccoli Pesto on toasted slices of hearty sourdough.
Recipe
Ingredients
For The Dressing:
- 3/4 cup roasted, salted cashews soaked in water overnight
- 5 1/2 tablespoons water
- 1 tablespoon apple cider vinegar
- 4 teaspoons yellow curry powder
- 2 1/2 teaspoons honey or agave for vegan
- 1/2 teaspoon salt
- Pinch of pepper
For The Salad:
- 4 cups broccoli cut into bite-sized pieces
- 1/4 cup red onion diced
- 1/2 cup cilantro roughly chopped
- 1/4 cup dried unsweetened cranberries roughly chopped
- 2 tablespoons sunflower seeds
- 2 tablespoons roasted salted cashews chopped
Instructions
- To make the dressing, drain the cashews and place into a small food processor (mine is 3 cups). Add the remaining dressing ingredients into the food processor and blend until smooth and creamy, stopping to scrape down the sides often. This will take a few minutes so be patient.
- In a large bowl combine the broccoli, red onion, cilantro, and cranberries. Stir until evenly mixed.
- Stir in the dressing until the salad is evenly coated. Cover and refrigerate for at least 1 hour to let the flavors develop.
- Just before serving, mix in the sunflower seeds and cashews.
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