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Vegan broccoli salad in a serving bowl.

Vegan Broccoli Salad with Vegan Mayonnaise

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Make a plant-based version of broccoli salad with vegan mayonnaise and cranberries! This vegan broccoli salad tastes just like the non-vegan version. It is addictively delicious. A tasty and healthy summer side dish. Great for parties and potlucks!
Course Appetizer, Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8
Calories 227
Author Elizabeth

Ingredients

  • 8 Cups Broccoli, chopped into small pieces
  • 1 Medium Red Onion, small diced
  • ¾ Cup Dried Cranberries or Raisins
  • ½ Cup Sunflower Seeds
  • 1 Cup Coconut Bacon ingredients below
  • 1 Cup Vegan Mayonnaise ingredients below
  • 2 Tablespoons Maple Syrup
  • 1 Teaspoon Salt
  • ½ Teaspoon Pepper

Coconut Bacon

  • 1 Cup Flaked Coconut
  • 2 Tablespoons Liquid Aminos
  • 1 Tablespoon Maple Syrup
  • 1 Teaspoon Liquid Smoke

Vegan Mayonnaise

  • 8 Ounces Silken Tofu
  • 2 Tablespoons Tahini
  • 1 Tablespoon White Wine Vinegar
  • 1 Tablespoon Maple Syrup
  • 1 Tablespoon Mustard
  • 1 Tablespoon Liquid Aminos or Tamari
  • ½ Teaspoon Onion Powder
  • ½ Teaspoon Garlic Powder

Instructions

  • Make the coconut bacon. Let cool slightly.
  • Make the vegan mayonnaise.
  • In a large bowl, toss the broccoli, onion, cranberries, sunflower seeds, coconut bacon, vegan mayonnaise, maple syrup, salt, and pepper. Broccoli salad can be served immediately, for best flavor refrigerate for an hour to let the flavors blend.

Nutrition

Calories: 227kcal | Carbohydrates: 24g | Protein: 5g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 323mg | Potassium: 237mg | Fiber: 4g | Sugar: 16g | Vitamin A: 9IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 1mg