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Home » Recipes

Vegan Broccoli Salad (No Mayo!)

Published: 30 May 2021 · Updated: 22 Mar 2024 by Julianne Lynch · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 2 Comments

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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 raw 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 the regular dressing for the non-dairy cashew version. I also added dried cranberries for tartness and sunflower seeds for extra crunch.

This is easily the best vegan broccoli dish for sharing at a BBQ, potluck, or the Fourth of July 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:
  • Ingredient notes
  • Instructions
  • Variations
  • Equipment
  • How to serve
  • Storage
  • Top Tip
  • FAQs
  • More vegan salad recipes
  • 📖 Recipe

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.

Ingredient notes

  • broccoli florets - raw broccoli is the star of this salad!
  • onion - ideally a red onion for a little punch of flavor.
  • sunflower seeds - for crunch and a little extra protein.
  • dried cranberries - For a touch of tartness and sweetness (raisins are also fine).
  • vegan bacon bits - you can use store-bought or follow the linked recipe.

For the Dressing

  • raw, unsalted cashews - the base of this creamy dressing is cashews. Blanched almonds or unsalted sunflower seeds can be used as a substitute. If you don't have unsalted cashews, just leave out the added salt.
  • water - to thin the dressing out.
  • apple cider vinegar - for acidity.
  • maple syrup - for flavor.
  • garlic powder - Garlic cloves are also fine if you prefer a stronger garlic flavor.
  • sea salt - just to enhance the flavors.
  • fresh cracked pepper (to taste)

*See the recipe card for quantities.


Instructions

Here are step-by-step instructions with photos.

Cashews in a pot.

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.

Hand chopping broccoli on cutting board.

While the cashews are boiling, wash and prep the veggies. Chop the broccoli into small florets.

Hand dicing red onion on cutting board.

Finely dice the onion.

Broccoli salad ingredients: broccoli, onions, vegan dressing, sunflower seeds, dried cranberries, vegan bacon bits.

Add the broccoli florets, diced onion, dried cranberries, and dressing to a large bowl. Mix to combine.

Save the sunflower seeds and bacon bits for later.

Hand pouring cashew dressing on the broccoli salad.

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.)

Vegan broccoli salad in bowl.

Right before serving remove the broccoli salad from the refrigerator. Add the bacon bits and sunflower seeds. Mix to combine. Serve and enjoy!

Variations

Here are a few ways to switch things up!

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

Equipment

For this plant-based broccoli salad recipe, you'll need a small pot and a blender to make the dressing. You'll need a cutting board, knife, and a large bowl for making the salad.

All of my favorite products and kitchen tools can be found in my Amazon shop.

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.

Storage

Store leftovers in an airtight container in the refrigerator for up to 5 days. Do not freeze!

Top Tip

Be sure to refrigerate the salad for at least one hour before serving. However, for best results, make the day before, store in the fridge overnight, then add the bacon bits and sunflower seeds right before serving.

Small plate with Broccoli salad next to bowl with broccoli salad.
Broccoli salad is a perfect side dish for a potluck or vegan BBQ.

FAQs

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!

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.

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

More vegan salad recipes

  • Best Vegan Summer Salads collage: mediterranean pasta salad, southwest quinoa salad, spinach strawberry salad, and cucumber mango salad.
    Best Summer Salads (+ They're All Vegan!)
  • Spinach avocado strawberry salad in bowl with dressing on the side.
    Spinach Avocado & Strawberry Salad (Vegan & Oil-Free)
  • Bowl of creamy vegan potato salad.
    Creamy Vegan Potato Salad (Oil-Free!)
  • Zesty quinoa salad recipe.
    Zesty Quinoa Salad (Vegan + WFPB)

📖 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.
4.96 from 21 votes
Print Recipe Share on Facebook Pin Recipe SaveSaved!
Prep Time 15 minutes mins
Resting Time 1 hour hr
Total Time 1 hour hr 15 minutes mins
Course Lunch, Salad, Side Dish
Cuisine American
Servings 8 to 12 people
Calories 215 kcal

Equipment

Cuisinart 1-Quart Saucepan,...Shop on Amazon
small pot
nutribullet Pro+ 1200 Watt ...Shop on Amazon
high speed blender
HENCKELS Classic Razor-Shar...Shop on Amazon
knife
ROYAL CRAFT WOOD Extra Larg...Shop on Amazon
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)
Get Recipe Ingredients

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!
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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
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Comments

    4.96 from 21 votes (20 ratings without comment)

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    Recipe Rating




  1. Carmelle Jean-Francois says

    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 says

      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
Julianne, founder of No Sweat Vegan.

Hi, I'm Julianne! A dedicated home chef for over 20 years and a vegan recipe developer since 2020. I love creating simple and comforting vegan food for the whole family. Most of my recipes are quick, Whole-Foods Plant-Based, and easy on the budget. Thanks for stopping by!

You can also find me at AirFryerVeg.com.

More about me →

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