A creamy vegan broccoli salad that is out of this world amazing! Combines crunchy broccoli with a mix of incredible flavors tossed in a tangy dressing.
Put all dressing ingredients into a blender and blend until smooth and creamy.
Add all the salad ingredients into a large bowl. Add about ½ cup dressing to the bowl and mix well. Taste and add more dressing until you get the creaminess and flavor you prefer.
Place in the fridge to allow the flavors to mix in.
Serve!
Notes
I used red potatoes but any starchy potato will work, just don’t use sweet. It also won’t work to substitute with something that is not an actual potato (such as another root vegetable).
If you are not using a high speed blender, you can grind the dry cashews into a fine powder using a coffee grinder. You can also soak them overnight or just boil them for about 25-30 minutes.
This makes a little more dressing than you need, but it’s great to double and use as a spread or dip all week long.