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Easy Broccoli Salad (Vegan + Oil-Free)

This vegan broccoli salad is super easy to make and it has a delicious, creamy, oil-free dressing! It makes a great healthy salad for any meal.
Total Time25 mins
Course: Salad
Cuisine: Vegan
Keyword: broccoli salad, vegan broccoli salad
Servings: 6
Calories: 278kcal
Author: Bree Sheree


For the salad

  • 4 cups broccoli (chopped into small florets)
  • cup red onion (chopped)
  • ½ cup red cabbage (chopped)
  • ¼ cup raisins
  • ½ Gala apple

For the dressing

  • 1 ½ cups cashews (soaked or boiled*)
  • 3 tablespoons apple cider vinegar
  • 4 ½ tablespoons maple syrup
  • ½ cup + 1 tablespoon almond milk (unsweetened)
  • 1 ½ teaspoons garlic powder


  • Start by chopping and washing your broccoli. Make sure you cut the broccoli into fairly small florets. Add the broccoli to a large bowl.
  • Prepare and add all other salad ingredients to the bowl.
  • If you have soaked your cashews, drain the water and add the cashews to a food processor. If your cashews aren’t soaked and you want the process to be faster, you can boil them on the stove (see notes below).
  • Add all other dressing ingredients to the food processor and blend until smooth.
  • Pour the dressing onto the salad and mix thoroughly.
  • Chill before eating.


*The cashews need to be softened before making the dressing to ensure that it is nice and creamy. You can pre-soak your cashews in a bowl for at least 2 hours or even overnight, or you can cook them in hot water if you’re short on time. To do this, add the cashews to a pot on the stove and add enough water to cover them. Bring the water to a boil, then reduce to a simmer for about 15 minutes. Then drain the water and add the cashews to a food processor to make the dressing.
Makes 6 side servings.
Keeps in the fridge for 3 to 5 days.


Calories: 278kcal | Carbohydrates: 33g | Protein: 8g | Fat: 15g | Saturated Fat: 3g | Sodium: 57mg | Potassium: 544mg | Fiber: 4g | Sugar: 14g | Vitamin A: 461IU | Vitamin C: 60mg | Calcium: 89mg | Iron: 3mg