How to Make the Best Vegan Broccoli Salad in 20 Minutes

Craving a fresh, vibrant side dish that’s perfect for potlucks, BBQs, or a healthy lunch? This vegan broccoli salad is your answer! Packed with crisp broccoli florets, sweet dried cranberries, crunchy sunflower seeds, and a creamy, mayo-free dressing, it’s a crowd-pleaser that’s secretly healthy.

I first made this salad for a summer cookout, and even my non-vegan friends couldn’t stop scooping seconds! Ready in just 20 minutes, it’s easy, delicious, and perfect for any occasion. Let’s dive in!

Why You’ll Love This Vegan Broccoli Salad

This isn’t your average broccoli salad. It’s:

• Creamy yet light: A cashew-based dressing that’s rich without the heaviness of mayo.
• Crunchy and flavorful: Sunflower seeds, red onion, and dried cranberries bring texture and a sweet-tangy balance.
• Quick and make-ahead friendly: Prep it in advance, and it tastes even better the next day!
• Healthy and vegan: Loaded with nutrients, no dairy, no bacon, and no animal products.

Whether you’re a vegan pro or just dipping your toes into plant-based eating, this vegan broccoli salad recipe is a must-try for your next gathering.

Ingredients for Vegan Broccoli Salad (Serves 4-6)

Here’s what you’ll need to make this classic potluck dish. All ingredients are easy to find, and I’ve included substitutions to fit your pantry.

Salad:

• 4 cups fresh broccoli florets, chopped into bite-sized pieces (about 2 medium heads)
• 1/2 cup red onion, finely diced (soak in water for 10 minutes to mellow the bite, optional)
• 1/2 cup dried cranberries (or golden raisins for a sweeter twist)
• 1/3 cup sunflower seeds, roasted and salted (or pepitas for a nut-free option)
• 1/2 cup red grapes, halved (optional, for extra sweetness)
• 1/4 cup slivered almonds, roasted (optional, for extra crunch; substitute with more sunflower seeds if nut-free)

Dressing:

• 1/2 cup raw cashews, soaked in hot water for 10 minutes (or 1/2 cup store-bought vegan mayo for a quicker option)
• 2 tbsp apple cider vinegar
• 2 tbsp maple syrup (or agave nectar)
• 1 tbsp lemon juice, freshly squeezed
• 1 tsp Dijon mustard
• 1 small garlic clove, minced
• 1/4 tsp kosher salt (adjust to taste)
• 1/4 tsp black pepper
• 2-3 tbsp water, to thin the dressing

Substitutions:

• No cashews? Use vegan mayo (like Hellman’s Vegan) and skip the water and lemon juice.
• No dried cranberries? Try raisins, chopped dried apricots, or diced apples.
• Want it gluten-free? Ensure your sunflower seeds and vegan mayo are certified gluten-free.

How to Make Vegan Broccoli Salad

This homemade broccoli salad is a breeze to whip up. Follow these simple steps for a dish that’s ready in no time!

Step 1: Prep the Broccoli

1. Wash the fresh broccoli under cold water and pat dry with a clean towel or salad spinner.
2. Cut the broccoli into bite-sized pieces. If using the stems, peel the tough outer layer and dice finely or julienne into matchsticks.
3. Place the broccoli in a large mixing bowl.

Pro Tip: Smaller broccoli pieces soak up the dressing better, making every bite flavorful. If you prefer a softer texture, blanch the broccoli for 1 minute in boiling water, then shock in ice water to keep it crisp.

Step 2: Prepare the Dressing

1. If using cashews, drain the soaked cashews and blend with apple cider vinegar, maple syrup, lemon juice, Dijon mustard, garlic, salt, pepper, and 2 tbsp water in a high-speed blender (like a Nutribullet) until smooth and creamy. Add more water, 1 tbsp at a time, to reach a pourable consistency.
2. If using vegan mayo, whisk it with the same ingredients (except water) in a small bowl until combined.
3. Taste and adjust seasoning—add more maple syrup for sweetness or vinegar for tang.

Pro Tip: The dressing should be creamy but not too thick, coating the broccoli evenly without pooling at the bottom.

Step 3: Assemble the Salad

1. To the bowl with broccoli, add the red onion, dried cranberries, sunflower seeds, grapes (if using), and slivered almonds (if using).
2. Pour the dressing over the salad and toss gently to coat all ingredients evenly.
3. Cover and chill in an airtight container in the refrigerator for at least 30 minutes to let the flavors meld. For the best taste, chill for 1-2 hours.

Pro Tip: Save a handful of sunflower seeds to sprinkle on top just before serving for extra crunch!

Step 4: Serve and Enjoy

• Serve cold as a perfect side dish for BBQs, potlucks, or a healthy lunch.
• Pair with vegan mains like grilled tofu skewers, or black bean burgers.
• Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Stir before serving.

Tips for the Best Vegan Broccoli Salad

• Cut evenly: Chop broccoli into uniform, bite-sized pieces for a consistent texture.
• Chill for flavor: Letting the salad sit in the fridge enhances the taste as the broccoli softens slightly and absorbs the dressing.
• Add crunch last: If making ahead, add sunflower seeds or almonds right before serving to keep them crisp.
• Customize it: Swap grapes for diced apples, add shredded carrots, or sprinkle with vegan feta for a salty kick.
• Make it meal-prep friendly: Prep the veggies and dressing separately up to 3 days in advance, then toss when ready to serve.

Why This Salad Works for Everyone

I remember bringing this vegan broccoli salad to a family BBQ, expecting my meat-loving cousins to skip it. To my surprise, they raved about the creamy dressing and crunchy mix-ins, not even noticing it was vegan!

The secret? A balance of textures (crisp broccoli, chewy cranberries, crunchy seeds) and a tangy-sweet dressing that feels indulgent but is packed with wholesome ingredients. It’s a classic potluck dish that fits any table, vegan or not.

Frequently Asked Questions

Can I make vegan broccoli salad ahead of time?

Yes! Prep the salad and dressing up to 2 days in advance. Store them separately in the fridge, and toss together 30 minutes before serving. Add crunchy toppings like sunflower seeds just before serving to keep them crisp.

Is raw broccoli safe to eat in salads?

Absolutely! Raw broccoli is safe, nutritious, and adds a satisfying crunch. Just wash it thoroughly and chop into small pieces. If you prefer a softer texture, blanch it briefly.

How do I store vegan broccoli salad?

Store in an airtight container in the refrigerator for 3-4 days. Stir before serving to redistribute the dressing. Avoid freezing, as broccoli becomes mushy when thawed.

Can I make this nut-free?

Yes! Replace cashews with vegan mayo for the dressing and use sunflower seeds or pepitas instead of almonds. Check that all ingredients are nut-free if allergies are a concern.

What can I serve with vegan broccoli salad?

This perfect side dish pairs beautifully with vegan BBQ dishes, like grilled tofu, black bean burgers, or roasted vegetables. It’s also great with crusty bread or a hearty grain like quinoa for a complete meal.

Ready to try it? Whip up this salad for your next gathering, and let us know how it turns out in the comments below!

Vegan Broccoli Salad

This creamy, crunchy vegan broccoli salad is a perfect side dish for potlucks, BBQs, or healthy lunches. Ready in just 20 minutes, it features fresh broccoli florets, dried cranberries, sunflower seeds, and a tangy, mayo-free cashew dressing. Even non-vegans will love this wholesome, plant-based classic!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Chill Time 30 minutes mins

Total Time 50 minutes mins

Ingredients

  

• 4 cups fresh broccoli florets chopped into bite-sized pieces (about 2 medium heads)
• 1/2 cup red onion finely diced (soak in water for 10 minutes to mellow, optional)
• 1/2 cup dried cranberries or golden raisins
• 1/3 cup sunflower seeds roasted and salted (or pepitas for nut-free)
• 1/2 cup red grapes halved (optional, for sweetness)
• 1/4 cup slivered almonds roasted (optional, or more sunflower seeds for nut-free)
• 1/2 cup raw cashews soaked in hot water for 10 minutes (or 1/2 cup vegan mayo)
• 2 tbsp apple cider vinegar
• 2 tbsp maple syrup or agave nectar
• 1 tbsp lemon juice freshly squeezed
• 1 tsp Dijon mustard
• 1 small garlic clove minced
• 1/4 tsp kosher salt adjust to taste
• 1/4 tsp black pepper
• 2-3 tbsp water to thin dressing

Instructions

 

• Prep the Broccoli: Wash broccoli under cold water and pat dry with a towel or salad spinner. Cut florets into bite-sized pieces. If using stems, peel the tough outer layer and dice finely or julienne. Place in a large mixing bowl.
• Make the Dressing: Drain soaked cashews and blend with apple cider vinegar, maple syrup, lemon juice, Dijon mustard, garlic, salt, pepper, and 2 tbsp water until smooth. Add more water (1 tbsp at a time) for a pourable consistency. If using vegan mayo, whisk it with the same ingredients (except water) in a small bowl. Taste and adjust seasoning.
• Assemble the Salad: Add red onion, dried cranberries, sunflower seeds, grapes (if using), and slivered almonds (if using) to the broccoli. Pour dressing over the salad and toss to coat evenly.
• Chill: Cover and refrigerate for at least 30 minutes (up to 2 hours) to let flavors meld.
• Serve: Sprinkle extra sunflower seeds on top for crunch. Serve cold as a side dish or light lunch.

Notes

• Make-Ahead: Prep veggies and dressing up to 2 days in advance. Store separately in the fridge and toss 30 minutes before serving. Add sunflower seeds/almonds just before serving to keep them crunchy.
• Substitutions: Use vegan mayo instead of cashews for a quicker dressing. Swap dried cranberries for raisins, diced apples, or dried apricots. For nut-free, use pepitas instead of almonds.
• Storage: Store in an airtight container in the refrigerator for 3-4 days. Stir before serving. Do not freeze, as broccoli becomes mushy.
• Pro Tip: For a softer texture, blanch broccoli for 1 minute in boiling water, then shock in ice water.
• Serving Ideas: Pair with vegan BBQ dishes like grilled tofu skewers or black bean burgers. Perfect for potlucks, BBQs, or meal prep!
• Customization: Add shredded carrots, vegan feta, or crispy chickpeas for extra flavor and texture.

Keyword Broccoli Salad Dressing, dairy-free, gluten-free, Healthy Side Dish, Plant-based, Potluck Recipe, Vegan Broccoli Salad