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.

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

  • Author: Remy
  • Prep Time: 20 mins
  • Cook Time: 5 mins
  • Total Time: 25 mins
  • Yield: 1-2 servings 1x
  • Category: salads

Description

A creamy, crunchy, zesty cashew broccoli salad with a miso dressing. Vegan, gluten free and delicious.


Scale

Ingredients

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

Salad

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

Optional

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

Instructions

  1. In a small bowl, whisk together dressing ingredients until smooth and emulsified. Add water as needed to thin to reach desired consistency.
  2. 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!
  3. See, I told ya it was easy : )

Keywords: salad, cashew broccoli, quinoa salad, quinoa, high protein, vegan, oil free, gluten free, grain free, healthy

 

Love & broccoli,

7

Filed under: Eat, Gluten Free, High Protein, Main Dishes, Sauces and Dressings

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BY Remy • March 4, 2019

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

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  1. Laura says:
    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!
    • Remy says:
      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. Laura says:
    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!

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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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COPYRIGHT © 2020 Veggiekins   ☼   Website by Sunday Stories