Cheddar Broccoli Salad
How can you make someone love raw broccoli? With this creamy broccoli salad with vegan cheese and bacon.
I veganized this recipe that my mom used to make and that I loved. I’m very happy with the result since it tastes exactly as in my memories.
Prep : 15 min
Cooking : 5 min
Rest : 1 hour (optional)
Servings : 6
Ingredients
½ cup (125 ml) vegan bacon, cut into small pieces (I used 3 slices of Lightlife bacon)
5 cups (1,250 ml) broccoli, cut into small bouquets (app 1 to 1.5 large broccoli)
1 cup (250 ml) firm cheeze (I used the Monterey Jack from Daiya *)
1 small red onion, chopped
1 cup (250 ml) plain vegan yogurt ou vegan mayonnaise (I used Riviera plain vegan yogurt)
2 Tbsp (30 ml) maple syrup
1 Tbsp (15 ml) balsamic vinegar
1 Tbsp (15 ml) red wine vinegar
* Daiya’s vegan cheeses have a certain aftertaste. I find that the aftertaste of the Monterey Jack is less pronounced. Otherwise, I recommend the Nature & cie brand. In this recipe, I would use a cheeze with a strong taste like Cheddar or Monterey Jack.
Preparation
In a non-stick pan, add a little oil and cook the pieces of bacon for about 5 minutes. The goal is to make it a little crispy, vegan bacon doesn’t have to be ‘‘ cooked ‘‘.
In a large serving bowl, combine all the ingredients together. The salad is even better if left to rest in the fridge for 1 hour before serving.
Recipe inspired by https://www.recettes.qc.ca/recettes/recette/salade-de-brocoli-et-chou-fleur-174954
