Ensalada de brócoli vegana con aderezo cremoso

Ingredientes

• 3/4 cup cashews, soaked in hot water for 20 minutes* (112g)
• 4-5 tbsp water (60-75g)
• 2 tbsp lemon juice (30g)
• 1.5 tbsp maple syrup (30g)
• 1 tsp dijon mustard (5g)
• 1 large garlic clove (5g)
• 1 tsp onion powder (2g)
• 1 tsp salt (6g)
• 1/2 tsp pepper (3g)
• Optional add-ins: 1/2 tsp paprika, 1/2 tsp dried dill, 1 tsp dried parsley
• 5 cups broccoli, chopped into bite sized pieces (1lb // 455g // 1 large crown)
• 1/2 red onion, thinly sliced and soaked in water for 10 minutes (55g)
• 1 medium apple, chopped (170g)
• 1/2 cup dried cranberries (60g)
• 1/2 cup candied walnuts (80g // store bought or homemade*)
• 1/2 cup vegan bacon, optional (60g)

Preparación

1. 1

   Add all the dressing ingredients into a high speed blender, starting with 4 tbsp of water. Blend until smooth. Add extra tbsp of water if it looks or tastes too thick. Set dressing aside.

2. 2

   Drain onions from the water. Into a large bowl combine the broccoli, onions, apples and cranberries. Give it rough toss. Pour in the sauce and toss until all pieces are coated evenly. If serving later, cover the salad and place in refrigerator. Add in the vegan bacon and candied walnuts before serving.