Dairy-Free Cashew Cream Broccoli Salad


Creamy Cashew Sauce:

  • 1 cup raw cashews
  • 1 cup unsweetened coconut milk (from a carton)
  • 2 Tbsp apple cider vinegar
  • 1 tbsp lemon juice (about 1/2 a large lemon)
  • 2 Tbsp maple syrup (or agave)
  • 1/4 tsp sea salt more to taste
  • 1/8 tsp black pepper more to taste

Broccoli Salad:

  • 2 lbs raw broccoli florets removed
  • 1/2 cup red onion diced
  • 1/4 cup roasted pumpkin seeds
  • 1/2 cup dried cherries
  • 1 cup grapes halved


  1. Soak the raw cashews in a bowl of cold water for one hour or boil them for 10 minutes. Drain the cashews and discard the water.
  2. Add the soaked cashews, coconut milk, apple cider vinegar, maple syrup, lemon juice, salt, and pepper to a high power blender Blend on high until smooth and creamy.
  3. Cut the broccoli into bite-sized florets and then put it into a large mixing bowl. Add the cherries, grapes, pumpkin seeds, red onion, and all of the cashew cream sauce to the mixing bowl. Mix everything together until all of the broccoli is coated with sauce. Season with additional salt and pepper to taste.
  4. Refrigerate the broccoli salad for one hour before serving.


  • Make sure to soak the cashews before blending to make the sauce extra creamy. 
  • You don't have to blanch the broccoli before adding it to the salad unless you want the broccoli to be a little bit softer. We like it crunchy! 
  • To halve all of the grapes at once, put them on a large plate and put another large plate on top of them. Then slide a long thin serrated knife in between the plates and slice all the grapes at once!
  • Refrigerate the dairy-free broccoli salad for one hour before you serve it so all the flavors have time to meld and the sauce will get really thick and creamy.  
  • Store the leftover broccoli salad in an airtight container in the fridge for up to 5 days. 


Thank you to Stacey Homemaker for this delicious recipe!