Broccoli Salad with Vegan Mayonnaise
Sometimes what makes a salad is the dressing, and I would say that this is true for this one. The salad only has a handful of ingredients, but the creamy vegan mayonnaise dressing makes it absolutely delicious. It’s slightly more complicated than some of my other recipes, but definitely worth the effort.
2 heads of broccoli
2 celery stalks, finely diced
2 spring onions, finely sliced
2 tablespoons sunflower seeds
2 tablespoons pumpkin seeds
1 cup vegan mayonnaise
2.5 tablespoons apple cider vinegar
½ teaspoon celtic seas salt
2.5 tablespoons fresh lemon juice
2.5 tablespoons raw honey
1/4 cup filtered water
1/4 cup cold-pressed extra-virgin olive oil
1 cup raw cashews (soaked for 2 hours)
1/4 cup raw cauliflower
1 1/4 teaspoon yellow mustard (like you put on hot dogs)
1 teaspoon raw coconut sugar or 1 chopped pitted date
3 tablespoons lemon juice or more to taste
1 teaspoon apple cider vinegar
1/4 teaspoon Celtic sea salt or more to taste
Make vegan mayonnaise first by placing all ingredients in a blender and blend until smooth and creamy. Set aside.
Chop broccoli to fine pieces or place in blender for 3-5 seconds until you get the size that you want.
Place broccoli on serving platter and add additional ingredients.
Continue to make the dressing using the vegan mayonnaise that was prepared earlier.
Pour enough dressing on the salad to make sure that it is all coated.