Creamy Cashew Broccoli Salad (vegan, gluten free, oil free)



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Tahini Caesar Who? This new Creamy Cashew Broccoli Salad has taken over my lunches. On repeat. Now you know this is a big deal because the Tahini Caesar is one of most popular recipes, and a personal favourite of mine on rotation weekly. But let me tell you, the dressing in this salad is delicious on its own, and paired with the salad ingredients, is the perfect combination of creamy, zesty and crunchy. It’s the kind of salad that will actually fuel you because you’ve got your healthy fats covered, crunchy broccoli for texture along with cashews and carbs from the quinoa (that pack in some protein too!). This salad is so good that I accidentally ate it all as a meal. It was supposed to be a side salad to my lunch, but I ended up going back for forkful after forkful and… the rest is history. 


This salad dressing is probiotic and good for the gut, with miso paste for savoury flavour and umami. If you can’t consume soy, you can opt to use an alternative miso, like a chickpea or brown rice miso. The addition of sesame oil is optional here, but adds that extra toasty Asian flavour to really top it off. Also recommended are Japanese chili flakes, or thinly sliced fresh red chili, plus sesame seeds for garnish. If you’re missing any of the salad ingredients, swap them out for something else! This dressing is great on top of most veggies.

Ok! Go forth and eat salad!! Even if you hate salad I promise this “salad” is like no other. So. So. Good.

Creamy Cashew Broccoli Salad (vegan, gluten free, oil free)

5 from 1 vote
Servings: 1 -2 servings
Prep: 20 minutes
Cook: 5 minutes
Total: 25 minutes
A creamy, crunchy, zesty cashew broccoli salad with a miso dressing. Vegan, gluten free and delicious.


  • Dressing
  • 2 tbsp miso paste use a soy-free miso if necessary
  • juice of 1/2 a fresh lime
  • 1/2 tbsp rice vinegar
  • 1 tbsp cashew butter or tahini, or similar neutral nut/seed butter
  • 1/2 tsp ginger powder
  • water as needed


  • 1-2 cups blanched broccoli
  • 1/2 cup bean sprouts
  • 1/2 cup cooked quinoa
  • handful toasted cashews for garnish


  • chili and sesame seeds for garnish
  • 1/2 tsp sesame oil in dressing


  • In a small bowl, whisk together dressing ingredients until smooth and emulsified. Add water as needed to thin to reach desired consistency.
  • In a large mixing bowl, toss broccoli, bean sprouts and quinoa with dressing until evenly coated. Use a light hand so as not to crush the quinoa. Top with cashews for garnish, and additional seeds!
  • See, I told ya it was easy : )

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe?Tag @veggiekins on Instagram and hashtag it with #veggiekins


Love & broccoli,

About Remy

Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.

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  1. I just made this salad and it was so easy to do yet so delicious. If you‘re impatient like me you can totally eat it while it‘s still warm, it might have been even better ;) Since I‘m allergic to sesame and cashews I left out the oil and replaced the cashew butter with almond and sunflower butter. Yum!
    1. I'm so happy you liked it Laura! And I'm so happy to know that the sesame and cashews can be subbed :) You are the best! Enjoy x
  2. Wow, it's been a year and I've made this countless times. One batch is sitting in my fridge just now. So good! Thank you, Remy!

    5 stars