Prep broccoli. Wash and dry broccoli before cutting into small crowns.
Add vegetables. Add to large bowl with matchstick carrots, diced red onion, almonds, sunflower seeds, and dried cherries; set aside.
Make dressing. Add everything into a blender, and blend until smooth. If you’d like a thinner dressing, add 1-2 tablespoons of water or non-dairy milk.
Combine. Add dressing to bowl of salad ingredients, toss to coat.
Let is soak. Let it rest for at least one hour or prep a day ahead. Broccoli salad is best when the dressing is absorbed by the ingredients.
Make ahead and vegan friendly, serve it throughout the week or bring to all your potluck parties with friends.
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