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Vegan Broccoli salad with almond pulp recipe from Almond Cow

Broccoli Salad

Total Time: 15 minutes active time, 2-3 hours waiting time

Enjoy this broccoli salad made with leftover almond pulp from your Almond Cow! Featuring fresh broccoli and topped with vegan cheese, red onion, raisons, and sunflower seeds- this is the perfect light, summer dish!

Servings: 6-9


  • 1 batch almond pulp (from almond milk)
  • 1/4 cup light olive oil
  • 3 tablespoons maple syrup (more or less to preference)
  • 2 tablespoons apple cider vinegar (more or less to preference)
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly cracked black pepper
  • 4 cups broccoli florets, washed, dried, and chopped into bite-sized pieces
  • 1 cup vegan cheddar shreds (loosely packed)
  • 3/4 cup golden raisins (regular raisins or craisins work well too!)
  • 3/4 cup finely diced red onion (or shallots)
  • 3/4 cup roasted, salted sunflower seeds


Step 1

Prepare the dressing by adding the almond pulp, olive oil, apple cider vinegar, maple syrup, salt, and pepper into a large mixing bowl. Whisk until well combined.

Step 2

Next, add the remaining ingredients and toss until thoroughly incorporated. Afterwards, cover and transfer to the fridge to marry the flavors together for a couple hours.

Step 3

When ready, give another toss and serve. Enjoy!