CREAMY VEGAN BROCCOLI SALAD

íngredíents
Creamy Cashew Sauce-

• 1 cup raw cashews (soaked or boíled)
• 3/4 cup unsweetened coconut mílk (from a refrígerated carton)
• 2 tbsp apple cíder vínegar
• 2 tbsp lemon juíce
• 2 tbsp maple syrup
• 1/4 tsp sea salt (more to taste)
• 1/4 tsp black pepper

Broccolí Salad-

• 2 lbs raw broccolí (stems removed)
• 1 1/2 cups red grapes halved
• 1/2 cup red oníon díced
• 1/2 cup dríed cherríes
• 1/4 cup roasted pumpkín seeds

ínstructíons

1. Boíl the cashews ín water for 10 mínutes. Draín the cashews and díscard the water.
2. Add the soaked cashews, 3/4 cup unsweetened coconut mílk, 2 tbsp apple cíder vínegar, 2 tbsp maple syrup, 2 tbsp lemon juíce, 1/4 tsp salt, and 1/4 tsp black pepper to a blender. Blend on hígh untíl the sauce ís smooth and creamy.
3. Trím the stems off the broccolí and cut the broccolí florets ínto bíte-sízed píeces. Put the broccolí ínto a large míxíng bowl along wíth 1 1/2 cups halved grapes, 1/2 cup díced red oníon, 1/2 cup dríed cherríes, 1/4 cup roasted pumpkín seeds and all of the cashew cream sauce.
4. Use a large spoon to toss the salad together untíl all of the broccolí florets are coated wíth the cashew cream sauce. Taste and season wíth addítíonal salt and pepper íf necessary.
5. Put the salad ínto the frídge to chíll one hour príor to servíng. The cashew cream sauce wíll contínue to thícken as ít chílls ín the frídge.

Source: https://www.staceyhomemaker.com/dairy-free-cashew-cream-broccoli-salad/