Vegan Paleo Broccoli-Cashew Salad

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!

Course Side Dish

Cuisine American

Prep Time 10

Soaking + Chilling Time 9

Total Time 9 10

Servings

Calories 269kcal

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.

Nutrition