• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
No Sweat Vegan
  • About
  • Recipes
    • Quick & Easy Vegan Meals
    • Dinner Entrées
    • Kid-Friendly Vegan Recipes
    • Tofu Recipes
    • Air Fryer Recipes
    • Italian Recipes
    • Mexican Recipes
    • Asian Recipes
    • Indian Recipes
    • Salads & Salad Dressings
    • Side Dishes
    • Desserts
    • Breakfast
    • Lunch Recipes
    • Appetizers & Snacks
    • Condiments & Sauces
    • Holiday & Seasonal Recipes
    • Recipe Collections
  • Resources
    • Shop
  • Free E-Book
  • Meal Planning Printables
  • Subscribe!
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Subscribe!
  • Free E-Book
  • Meal Planning Printables
  • About No Sweat Vegan
  • Resources
  • Dinner Entrées
  • Quick & Easy Vegan Meals
  • Kid-Friendly Vegan Recipes
  • Tofu Recipes
  • Air Fryer Recipes
  • Italian Recipes
  • Mexican Recipes
  • Asian Recipes
  • Indian Recipes
  • Salads & Salad Dressings
  • Desserts
  • Side Dishes
  • Appetizers & Snacks
  • Condiments & Sauces
  • Breakfast
  • Lunch Recipes
  • Holiday & Seasonal Recipes
  • Recipe Collections
  • Shop
×

Home » Recipes

Vegan Broccoli Salad (Oil-Free)

Published: 30 May 2021 · Updated: 8 Apr 2022 by Julianne Lynch · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 2 Comments

505 shares
  • Facebook
  • Twitter
  • Yummly
  • Email
Jump to Recipe
Vegan Broccoli Salad pin.
Vegan Broccoli Salad pin.

This Vegan Broccoli Salad is creamy, crunchy, sweet, and salty. Made with vegan bacon bits and a Cashew & Apple Cider Vinegar Dressing, this No-Mayo Broccoli Salad is a healthier version of the potluck classic! Perfect for sharing at your next BBQ, cookout, or holiday party.

Vegan broccoli salad in bowl.
Vegan Broccoli Salad is perfect for sharing!

You've gotta love a healthy update on a classic dish, and this Vegan Broccoli Salad definitely hits the mark. I adapted this recipe from the many broccoli salads I've tried over the years, but it was particularly inspired by the one my mother-in-law makes at all of the family gatherings. To make this vegan, I swapped real bacon for vegan bacon bits and a dairy dressing for the cashew version. I also added dried cranberries for tartness and sunflower seeds for extra crunch.

This is easily the best broccoli dish for sharing at a BBQ or potluck because it's perfect for making ahead. Just wait to stir in the sunflower seeds and bacon bits until right before serving to keep them crunchy. Your non-vegan friends won't even know the difference!

Jump to:
  • Can this be gluten-free?
  • Can this be nut-free?
  • Is raw broccoli healthier than cooked broccoli?
  • What to do with the leftover broccoli stems?
  • Ingredients
  • Substitutions
  • Instructions
  • How to serve
  • Can I make it ahead?
  • How to store
  • Related recipes
  • 📖 Recipe

You'll love this recipe because it's:

  • Crunchy & Delicious
  • Vegan / Vegetarian
  • Dairy-free
  • Easy to make WFPB
  • A Healthy Version of the Classic
  • Nostalgic
  • Perfect for BBQs & Potlucks

No mayo broccoli salad in bowl.
This Vegan Broccoli Salad is creamy, crunchy, salty, and sweet!

Can this be gluten-free?

Most of the components of this salad are already gluten-free. However, the vegan bacon bits do contain soy sauce. So be sure to use gluten-free soy sauce or tamarind sauce if you're making the bacon bits from scratch.

Can this be nut-free?

To make this nut-free you can swap out sunflower seeds for the cashews. Alternatively, you could try it with 1 cup of silken tofu or unsweetened vegan yogurt.

Is raw broccoli healthier than cooked broccoli?

This is a tricky question, best explained by an expert. The short version is that raw broccoli (along with raw cauliflower and raw brussels sprouts) have a cancer-fighting enzyme that's destroyed in cooking. However, if you cut the broccoli 40 minutes or so before cooking, then it still has those cancer-fighting effects. It's really fascinating, and you can read more about Dr. Michael Gregor's findings at NutritionFacts.org.

What to do with the leftover broccoli stems?

This broccoli salad recipe just calls for the broccoli florets. If you don't want to waste the stems, you can save them to use in other recipes like broccoli slaw, stir fry, or soup. Here are a few examples of delicious vegan recipes that use broccoli stems.

  • Easy Vegan Broccoli Soup
  • Vegan Broccoli & Pea Soup by The Vegan Lunchbox
  • Low-Waste Broccoli Stem Stir Fry by Grateful Grazer

Broccoli salad ingredients: broccoli, onion, sunflower seeds, craisins, vegan bacon bits, cashewsm apple cider vinegar, maple syrup, and spices.
Here's what you need to make Vegan Broccoli Salad.

Ingredients

  • 8 cups broccoli florets
  • ½ red onion
  • ⅓ cup sunflower seeds
  • ½ cup dried cranberries
  • ½ cup vegan bacon bits

For the Dressing

  • 1 cup raw, unsalted cashews
  • ¾ cup water
  • 3 Tablespoons apple cider vinegar
  • 2 Tablespoons maple syrup
  • 1 teaspoon garlic powder
  • ½ teaspoon sea salt
  • fresh cracked pepper (to taste)

Substitutions

  • You could try pumpkin seeds or pecans in place of the sunflower seeds
  • Substitute raisins or halved red grapes for the dried cranberries.
  • Almonds or sunflower seeds can be subbed for the cashews in the dressing.
  • You can substitute store-bought vegan bacon bits for the homemade version.
  • To keep this WFPB, used diced tempeh bacon (or air fryer tempeh bacon) instead of the TVP bacon bits.

Instructions

  1. Place the cashews in a small pot of water and boil for 10 minutes. Drain the cashews and add them to a high-speed blender with the other dressing ingredients. Blend until smooth. Taste to adjust seasonings and set aside.
  2. While the cashews are boiling, wash and prep the veggies. Dice the onion and chop the broccoli into small florets.
Hand chopping broccoli on cutting board.
Hand dicing red onion on cutting board.
  1. Add the broccoli florets, diced onion, dried cranberries, and dressing to a large bowl. Mix to combine.
Hand pouring cashew dressing on the broccoli salad.
  1. Place the broccoli mixture in the refrigerator for at least 1 hour but up to 24 hours.
  2. (If you need to make the bacon bits from scratch, you can do that while the salad is resting in the refrigerator, following the linked instructions.)
  3. Right before serving remove the broccoli salad from the refrigerator. Add the bacon bits and sunflower seeds. Mix to combine. Serve and enjoy!
Vegan broccoli salad in bowl.
Dig in to this delicious No-Mayo Broccoli Salad!

How to serve

  • This broccoli salad makes a perfect accompaniment to veggie burgers or tofu kebabs. You can find some great ideas in this collection of Vegan Grill Party Recipes.
  • Serve as a side dish to my favorite Vegan Chick-fil-A Style Tofu Nuggets or Air Fryer Tofu Nuggets.
  • Bring this to your next Potluck, BBQ, or Cookout to share with friends.
  • It's also an easy make-ahead lunch recipe.

Can I make it ahead?

Definitely! Since this recipe is perfect for bringing to Potlucks and BBQs, I've included instructions for how to make this recipe ahead. You can make this anywhere from several hours to 2 days in advance. The most important thing is to make sure that you keep the bacon bits and sunflower seeds separate from the rest of the salad so that they don't get mushy in the fridge. Just mix them in right before serving and you're good to go!

How to store

  • Store leftovers in an airtight container in the the refrigerator for up to 5 days.
  • Do not freeze!
Small plate with Broccoli salad next to bowl with broccoli salad.
Broccoli salad is a perfect side dish for a potluck or vegan BBQ.

Related recipes

  • 25+ Vegan Summer Salads
  • Spinach Avocado & Strawberry Salad
  • Thai Salad with Sesame-Crusted Tofu
  • Vegan Pesto Pasta Salad
  • Vegan Potato Salad
  • Creamy Vegan Coleslaw

📖 Recipe

Best vegan broccoli salad.

Vegan Broccoli Salad (No Mayo)

This Vegan Broccoli Salad is creamy, crunchy, sweet, and salty. Made with vegan bacon bits and a Cashew & Apple Cider Vinegar Dressing, this No-Mayo Broccoli Salad is a healthier version of the potluck classic! Perfect for sharing at your next BBQ, cookout, or holiday party.
4.94 from 15 votes
Print Recipe Share on Facebook Pin Recipe SaveSaved!
Prep Time 15 mins
Resting Time 1 hr
Total Time 1 hr 15 mins
Course Lunch, Salad, Side Dish
Cuisine American
Servings 8 to 12 people
Calories 215 kcal

Equipment

small pot
high speed blender
knife
Cutting Board

Ingredients
 
 

  • 8 cups broccoli florets
  • ½ red onion diced
  • ⅓ cup sunflower seeds
  • ½ cup dried cranberries
  • ½ cup vegan bacon bits

Dressing

  • 1 cup raw, unsalted cashews
  • ¾ cup water
  • 3 Tablespoons apple cider vinegar
  • 2 Tablespoons maple syrup
  • 1 teaspoon garlic powder
  • ½ teaspoon sea salt
  • fresh cracked pepper (to taste)

Instructions
 

  • Place the cashews in a small pot of water and boil for 10 minutes. Drain the cashews and add them to a high-speed blender with the other dressing ingredients. Blend until smooth. Taste to adjust seasonings and set aside.
  • While the cashews are boiling, wash and prep the veggies. Dice the onion and chop the broccoli into small florets.
  • Add the broccoli florets, diced onion, dried cranberries, and dressing to a large bowl. Mix to combine.
  • Place the broccoli mixture in the refrigerator for at least 1 hour but up to 24 hours.
  • (If you need to make the bacon bits from scratch, you can do that while the salad is resting in the refrigerator, following the linked instructions.)
  • Right before serving remove the broccoli salad from the refrigerator. Add the bacon bits and sunflower seeds. Mix to combine. Serve and enjoy!
Prevent your screen from going dark
Save this RecipeSaved!

Notes

  • If you plan to make this ahead, keep the sunflower seeds and vegan bacon bits separate. Wait to mix them in right before serving (to keep them from getting soggy)
  • 8 cups of broccoli florets are roughly equivalent to 2 pounds of broccoli, or roughly 2 broccoli heads (stems included).
  • If you buy pre-cut broccoli you probably only need 14 to 16 oz. You will need to cut the florets into smaller pieces.
  • Some broccoli salads have a TON of dressing, this recipe tends to go on the lighter side, so if you're used to having more dressing, reduce the amount of broccoli to 6 or 7 cups.
  • If you want to make it WFPB, use diced Tempeh Bacon instead of the bacon bits.

Nutrition

Calories: 215kcalCarbohydrates: 25gProtein: 9gFat: 11gSaturated Fat: 2gSodium: 310mgPotassium: 477mgFiber: 5gSugar: 12gVitamin A: 631IUVitamin C: 82mgCalcium: 79mgIron: 3mg
Keyword broccoli salad, broccoli salad no mayo, healthy broccoli salad, vegan broccoli salad
Tried this recipe?Tag me on Instagram @no_sweat_vegan or #nosweatvegan!

Want access to my Exclusive Meal Planning Tips & Printables page?

Did you try this recipe? Have a question? Just leave a comment below and I'll get back to you ASAP!

More Vegan Recipes

  • Air Fryer Frozen Green Beans (Two Ways!)
  • Vegan Black Bean Tacos
  • Vegan Avocado Crema (5 minutes!)
  • Best Vegan Potato Recipes
505 shares
  • Facebook
  • Twitter
  • Yummly
  • Email

Reader Interactions

Comments

  1. Carmelle Jean-Francois

    August 20, 2021 at 6:25 pm

    5 stars
    I enjoyed this thoroughly!! It was refreshing, filling and super tasty!! Packed with flavor and nutrients, I felt great that I was doing my body and my taste buds good! I tried to photograph it to look as much like yours as possible. lol. Proud of my turn out. Looking forward to trying out more of your recipes!

    Reply
    • Julianne Lynch

      August 21, 2021 at 3:16 pm

      Thanks! I'm so glad you liked it! This is one of my favorite recipes too! If you have a photo, you can post it on Instagram and tag me, or you can join my Facebook group and post it there. I'd love to see it! (Here's the group: Easy Vegan Recipes and Tips:https://www.facebook.com/groups/167911941187899)

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Let's Get Social

  • Facebook
  • Instagram
  • Pinterest
  • YouTube
Julianne, founder of No Sweat Vegan.

Hi, I'm Julianne! I love creating simple and comforting vegan food for the whole family. Most of my recipes are healthy, Whole-Foods Plant-Based, and easy on the budget. Thanks for stopping by!

More about me →

Trending

  • Vegan Chick-fil-A style Tofu Nuggets with Vegan Honey Mustard Sauce (Oil-free!)
  • Vegan Oatmeal Raisin Cookies (Healthy, Easy, & Oil-Free)
  • Easy Oil-Free Tofu Nuggets!
  • Quick Oil-Free Vegan Pesto

Recent

  • Vegan Butternut Squash Soup
  • Vegan Fall Recipes
  • Vegan Pumpkin Pancakes (Oil-free + WFPB)
  • Tofu Curry (Easy + Vegan)

Web Stories

Footer

↑ back to top

Legal

  • Privacy Policy
  • Disclaimer
  • Terms & Conditions
  • Impressum

Free Meal Planning Tips & Printables!

  • Sign Up for free printables and weekly updates

Contact

  • Contact
  • Media Kit
  • FAQ

As an Amazon Associate I earn from qualifying purchases.

***

Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to No Sweat Vegan with appropriate and specific direction to the original content.


Copyright © 2020-2022 No Sweat Vegan on the Foodie Pro Theme