Vegan creamy broccoli salad


This salad is so easy to make, but it is always such a crowd pleaser! Suitable for persons with allergies to dairy, wheat, gluten and peanuts.

Serves 4 to 6

Prep Time: 10 minutes

Total Time: 10 minutes

Ingredients:

For the dressing:
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1 12.3 ounce box silken extra firm tofu, drained
2 T. olive oil
2 T. stone ground mustard
2 T. fresh lemon juice
1 T. sugar, plus more to taste
¼ t. salt, plus more to taste
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For the salad:
—————————————–
4-5 cups chopped fresh broccoli florets
1 celery stalk, chopped
1/4 cup finely chopped red onion
2-4 clementines or tangerines, peeled and sectioned
1 cup raw cashews
Preparation:

1. In a blender, process the tofu with the olive oil until smooth. Add the mustard, lemon juice, sugar and salt, processing for 30 seconds to 1 minute longer, until creamy and well combined. Set aside.

2. In a large bowl, toss together the broccoli florets, chopped celery, red onion, clementines and raw cashews until well mixed. Toss the salad with the dressing and refrigerate for 30 minutes before serving.

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