Vegan Cheezy Broccoli Salad Recipe

Bybob sinclair

When balancing flavor and nutrition, one might think my Vegan Cheezy Broccoli Salad wouldn’t be a standout. I love using broccoli florets as the base, which lend a satisfying crunch and a plentiful source of fiber and vitamin C, two virulence factors that support a robust immune system.

To further enhance the undoubted flavor of the dish, I included shredded carrots, sunflower seed “cheese,” red onion, and dried cranberries. The carrots might add sweetness and that undeniable crunch, but they also introduce a robust amount of beta-carotene.

Similarly, sunflower seeds are not only good for your heart but also for your brain (more on that after the recipe!). Thinly sliced red onion introduces a slight sharpness that pairs beautifully with the brilliance of the dish, while dried cranberries (or your go-to dried fruit) add a lovely sweetness that tones down any dish’s savory edges.

I prefer to use vegan mayonnaise as a creamy foundation for the dressing. It takes the place of traditional mayonnaise.

I blend it with apple cider vinegar, which not only tastes great but is also much better for your digestion than the more common dressing base of buttermilk. A little maple syrup adds a nice contrast of sweetness that brings out the flavor of the dressing while making it a teeny, tiny bit healthier.

And yes, I seriously think that nutritional yeast is the best part of the dressing. In the end, I add garlic powder and adjust the salt and pepper, crafting a profile that I think captures the essence of a nutritious and delicious vegan meal.

This salad can easily stand alone, but it’s also a side dish that doesn’t get in the way of any main event.

Ingredients photo for Vegan Cheezy Broccoli Salad Recipe

Ingredients

Ingredients photo for Vegan Cheezy Broccoli Salad Recipe

Broccoli Florets:
Fiber, and vitamins C and K—an excellent trio for immune health.

Shredded Carrots:
Beta-carotene and fiber are abundant here, which makes it sweet and healthy.

Red Onion:
Adds a mild tangy flavor, and provides antioxidants.

Sunflower Seeds:
Provides a delightful, nutty crunch, and is loaded with healthy fats and protein.

Dried Cranberries:
Provide a harmoniously contrasting sweetness and tartness of flavor, and are abundant in antioxidants.

Nutritional Yeast:
Delivers a deliciously cheesy flavor, is a great source of B vitamins and protein.

Ingredient Quantities

  • 4 cups broccoli florets, cut into bite-sized pieces

  • 1 cup shredded carrots

  • 1/2 cup red onion, thinly sliced

  • 1/2 cup sunflower seeds

  • 1/2 cup dried cranberries

  • 1/2 cup vegan mayonnaise

  • 2 tablespoons apple cider vinegar

  • 1 tablespoon maple syrup

  • 1 tablespoon nutritional yeast

  • 1 teaspoon garlic powder

  • Salt and pepper to taste

Instructions

1. In a big mixing bowl, mix together the broccoli florets, the shredded carrots, and the thinly sliced red onion.

2. The bowl with the vegetables contains sunflower seeds and dried cranberries.

3. In another small bowl, combine the ingredients for the dressing: vegan mayonnaise, apple cider vinegar, maple syrup, nutritional yeast, and garlic powder. Whisk them together until smooth.

4. In the big bowl, dump the dressing on top of the broccoli mixture.

5. Toss the salad gently until all the ingredients are thoroughly coated with the dressing.

6. Add salt and pepper to taste; adjust as necessary.

7. Refrigerate the salad, covered, for at least 30 minutes so the flavors can mingle.

8. Prior to serving, give the salad one last toss to redistribute the dressing.

9. Arrange the salad on a serving platter or on individual plates.

10. If you wish, you can add more sunflower seeds or cranberries, and then you can serve it. And you can serve it more or less as a salad, but serve it really cold.

Equipment Needed

1. Large mixing bowl
2. Small mixing bowl
3. Whisk
4. Measuring cups
5. Measuring spoons
6. Cutting board
7. Knife
8. Spoon or spatula for mixing
9. Serving platter or plates
10. Plastic wrap or a lid to cover the bowl (for refrigeration)

FAQ

  • Can I use frozen broccoli instead of fresh?Yes, you may use frozen broccoli, but the optimal approach is to thaw it and give it a brief steam before adding it to your recipe. Steaming it for too long will cause the broccoli to become limp; however, the gentle steaming just after thawing will ensure that the broccoli retains that little bit of crunch that we all love.

  • What can I substitute for sunflower seeds?Pumpkin seeds, slivered almonds, or chopped walnuts make a good substitute.

  • Is there a substitute for apple cider vinegar?This recipe can use white wine vinegar or lemon juice in place of apple cider vinegar.

  • Can I make this salad ahead of time?Certainly! You can make the salad a couple of hours ahead of time. Keep it in the refrigerator and don’t add the sunflower seeds until you’re ready to serve for extra crunch.

  • How long does this salad last in the refrigerator?You can keep this salad in an airtight container in the refrigerator for no more than 3 days.

  • Is there a substitute for nutritional yeast?The salad gets its cheesy flavor from the nutritional yeast, but if you don’t have it, you can leave it out or use a bit of mustard for a different, but equally delightful, tangy flavor.

  • Is there a way to make this salad nut-free?This recipe has no nuts and is naturally nut-free. Just check that your vegan mayo has no nuts in it as well.

Substitutions and Variations

If you lack shredded carrots, you can substitute them with crunchy, julienned red bell pepper.
Replace red onion with green onions or shallots for a milder flavor.
Change out the sunflower seeds for chopped almonds or pecans; enjoy an equally nutty and texturally satisfying snack.
If dried cranberries are not on hand, raisins or chopped dried apricots make excellent substitutes.
For vegan mayonnaise, you might use mashed avocado or homemade cashew cream instead of mayonnaise.