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Easy Vegan Coleslaw

🇳🇱 Netherlands

Servings: 12 (1/2-cup servings) Prep: 1 hour 15 minutes Total: 1 hour 15 minutes

Ingredients

  • 1 cup raw cashews, soaked (hot water 1 hour, or cool water 6+ hours)
  • 1/3 cup water
  • 1 Tbsp maple syrup, plus more to taste
  • 2 tsp spicy brown 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 celery seeds)
  • Sea salt and black pepper, to taste
  • 2 cups shredded carrot
  • 4 cups packed shredded red or green cabbage

Steps

  1. Soak cashews, then drain thoroughly.
  2. Add cashews to a high-speed blender with water, maple syrup, mustard, white vinegar, apple cider vinegar, onion, and celery salt.
  3. Blend on high until creamy and smooth, scraping down sides as needed. Add more water if too thick, or more cashews if too thin.
  4. Taste and adjust seasoning, adding more salt, pepper, celery salt, onion, maple syrup, mustard, or vinegar as needed.
  5. In a mixing bowl, combine carrot and cabbage, then top with dressing and toss well.
  6. Serve immediately or refrigerate covered for about 4 hours to chill before serving.
  7. Store leftovers covered in the refrigerator up to 4-5 days. Do not freeze.

Notes

Pairs well with vegan pulled pork sandwiches, BBQ baked beans, or chickpea sunflower sandwiches.

Source: minimalistbaker.com