Easy Vegan Coleslaw (WFPBNOGF)
Prep Time
1 hour 15 minutes
Ingredients
DRESSING
1 cup raw cashews (soaked in very hot water 1 hour, or in cool water 6 hours or overnight)
1/3 cup water
1 Tbsp maple syrup (plus more to taste // sub sweetener of choice, e.g. stevia or organic cane sugar)
2 tsp spicy browjn mustard (or yellow mustard)
1-1/2 Tbsp white vinegar
2 tsp apple cider vinegar
3 Tbsp chopped yellow or red onion
1/2 tsp celery salt (or seeds//if using seeds, add more salt to taste)
Sea salt and black pepper to taste
(optional) 1/2 raw cucumber chopped
(optional) 3-8 chopped radishes
SLAW
- 2 cups shredded carrot
- 4 cups packed shredded red or green cabbage
Directions
- Soak cashews. Then drain thoroughly and add to a high-speed blender along with wter, maple syrup, mustard, white vinegar, apple cider vinegar, onion, and celery salt (or seeds).
- Blend on high until creamy and smooth, scraping down sides as needed. If too thick, add more water to thin. If too thin, you can compensate by adding more (raw) cashews (they don't need to be soaked).
- Taste and adjust flavor as needed, adding salt and pepper to taste, more celery salt or seeds for more pronounced celery flavor, onion for bite, maple syrup for sweetness, mustard for tanginess, or vinegar for acidity.
- Add carrot and cabbage to a mixing bowl and top with dressing. Toss to combine. Enjoy immediately or store covered in the refrigerator to chill--about 4 hours.
- Store leftovers covered in the refrigerator up to 4-5 days. Not freezer friendly. Perfect for pairing with things like Vegan Pulled Pork Sandwiches, Vegan Baked BBQ Beans, and Chickpea Sunflower Sandwich!
Notes
Fir a nut-free option, you can sub 1 cup store-bought or our green goddess mayonnaise per 1 cup cashews. Adjust other flavors to taste (you may need less vinegar and sweetener).
Credit
Adapted from Barefeet in the Kitchen