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.
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!