Broccoli Salad with Cashew-Aquafaba Mayonnaise

This one’s a classic, perfect for a holiday meal with with its colors of red and green.

The flavors are so fine: zing of onion, sweet tang of cranberries, crunch of nuts, healthy broccoli.

The instructions call for for a 1/2 cup of vegan mayo. Bottled vegan mayo usually has a lot of oil, so I prefer cashew-aquafaba mayo (recipe below). It adds creaminess without saturated fat.

Prep Time15 minutes
Total Time15 minutes
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Creamy broccoli salad

Lots of flavor and texture from cranberries, chopped nuts, red onions, broccoli.
Course: Salad, Side Dish
Cuisine: Vegan
Servings: 4

Ingredients

  • 4 cups chopped broccoli
  • 1/2 cup red onion chopped fine
  • 1/4 cup sweetened dried cranberries
  • 1/3 cup chopped nuts

Instructions

  • Add all the salad ingredients to a bowl and stir in a half-cup of vegan mayo.
  • Taste, add salt & pepper if you like.
Prep Time5 minutes
Cook Time3 minutes
Total Time8 minutes
Print Recipe

Cashew-Aquafaba Mayonnaise

A creamy no-oil spread that's perfect for sandwiches and salads.
Course: Salad, Side Dish
Cuisine: Vegan
Keyword: aquafaba, cashew
Servings: 8

Equipment

  • blender

Ingredients

  • 3/4 cup cashews
  • 1/2 cup chickpea aquafaba
  • 1 teaspoon Dijon mustard
  • juice of half a lemon
  • 1 tablespoon maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon onion powder

Instructions

  • I soak the cashews in hot water about an hour, then drain them. This is optional if you have a high-speed blender like a Vitamix or Blendtec.
  • Put all the ingredients into a blender and blend for about 3 minutes. It takes that long to get the aquafaba incorporated, foamy, and creamy.