clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

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

  • Author: Remy
  • Total Time: 25 mins
  • Yield: 1-2 servings 1x


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 : )
  • Prep Time: 20 mins
  • Cook Time: 5 mins
  • Category: salads

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