The nice thing about making a coleslaw dressing with cashew nuts rather than mayonnaise is that it adds protein to your salad. This creamy coleslaw is an awesome addition to any summer meal. You would never know that it isn’t made with mayo. Try it for lunch and remember the creamier the better.
Creamy Cashew Coleslaw
Course: LunchCuisine: VeganDifficulty: EasyServings
6
servingsPrep time
25
minutesTotal time
25
minutesIngredients
1 cup of raw cashews
2 Tbsp of apple cider vinegar
2 tsp of dijon mustard
1 Tbsp of maple syrup
1 1/2 Tbsp of nutritional yeast
1/3 cup of water
Salt and pepper to taste
4 cups of shredded cabbage
2 carrots, shredded
1/4 cup of sliced almonds (optoinal)
2 ribs of celery, finely diced (optional)
Directions
- Add the cashews, vinegar, mustard, maple syrup and nutritional yeast to a blender and blend until the cashews are in small pieces.
- Start adding the water to the blender a little at a time and blend until the consistency is something like mayonnaise.
- Add the salt and pepper to your tastes.
- In a large serving bowl combine the cabbage, carrot, almonds and celery add the dressing and toss well.
Notes
Creamy Cashew Coleslaw