Grilled Broccoli and Potato Salad with Smoky Chipotle Cashew Cream Sauce

dairy freegluten freepaleoveganvegetarian

Whether you’re looking for an epic side dish or a stand alone meal, this grilled salad does it all, with a creamy, dairy-free chipotle cashew cream sauce that’s just a bit smoky. Topped with crunchy cashews, this salad will become your new go-to! 

Grilled Broccoli and Potato Salad with Smoky Chipotle Cashew Cream Sauce

During the summertime, I’m always on the hunt for new side dishes to serve at barbecues. As much as I love a good corn on the cob or macaroni salad, I like to switch it up and pack in as much flavor as possible.

The smoky chipotle cashew cream sauce here is the key to a next-level side dish. Especially if you’re serving this alongside some grilled meats or seafood, the smokiness of the vegan cream sauce is the perfect complement. Made with pureed cashews, chipotles and adobo sauce, and a little bit of garlic, this easy blender made sauce will have you elevating all of your foods with a good drizzle.

The broccoli and potatoes are grilled and chopped, so the potatoes become slightly smashed in the process, so the consistency of this salad is amazing and every bite has a bit of broccoli and a bit of potato, with a little char. Topped with crunchy cashews, this salad has just enough crunch.

Trust me on this one and make this dish and bring it with you to your next gathering or make it at home for your family or yourself. And in the wintertime (or if you don’t have a grill) you can just use an oven to roast the veggies!



Grilled Broccoli and Potato Salad with Smoky Chipotle Cashew Cream Sauce

Prep Time10 mins
Cook Time20 mins
Total Time30 mins


  • 4 cups of broccoli florets
  • olive oil to drizzle
  • ½ teaspoon garlic powder
  • salt and pepper
  • 12 ounces yellow creamer potatoes halved
  • handful of raw cashews
  • For the cashew sauce:
  • 1 cup cashews soaked for at least 6 hours or overnight
  • ½ cup water
  • 1 garlic clove minced
  • 1.5 tablespoons adobo sauce from a can of chipotle peppers in adobo + 1 pepper
  • ½ ripe lime juiced
  • 1/8 teaspoon smoked paprika
  • salt and pepper


  • If using an oven, preheat to 400 degrees. Line a baking tray with parchment paper. If using a grill, preheat the grill to medium high, about 400-450 degrees.
  • In a large mixing bowl, add the broccoli and drizzle with olive oil. Toss to coat and season with half of the garlic powder, salt, and pepper and toss again. Transfer to a grill basket and set aside. If using an oven, place on one side of the prepared baking tray.
  • In the same large mixing bowl, add in the potatoes and drizzle with olive oil. Toss to coat. Season with remaining garlic powder, salt and pepper and toss again. Transfer to a grill basket. If using an oven, transfer to the prepared baking tray.
  • Grill both the broccoli and potatoes for 15-20 minutes, tossing the broccoli every 5 minutes or until broccoli is mostly fork tender. You may want to keep the potatoes on for an additional 5-10 minutes longer than the broccoli. Remove from the grill. If using an oven, roast for 25 minutes or until broccoli and potatoes are mostly fork tender.
  • While broccoli and potatoes cook, prepare the cashew sauce. Drain and rinse the cashews and place them in a high speed blender (I used a Nutribullet) along with the rest of the ingredients for the cashew sauce.
  • Finely chop the raw cashews and set aside.
  • Once broccoli and potatoes are done cooking, remove from heat and roughly chop the broccoli and potatoes. Transfer both to a large serving bowl and toss together. Drizzle with the chipotle sauce and top with chopped cashews. Serve.

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