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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


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




  • 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


  • 12 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)


  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