creamy vegan coleslaw

We’ve never been big fans of traditional coleslaw that’s slathered in mayonnaise, so we knew we wanted to transform this all-American classic. Using cashews to make it creamy, this coleslaw is what nostalgic summertime dreams are made of. Perfect for a BBQ, picnic, or party, your friends will never guess that it’s vegan and actually healthy!

Yield 8 servings
Prep Time 5 minutes, plus 1-hour soak
Cook Time None
CLEANSE

1 cup raw cashews, soaked for at least 1 hour and drained

⅓ cup water

½ cup roughly chopped red onion

3 tbsp apple cider vinegar

1 tbsp maple syrup

1 tsp Himalayan pink salt

¼ head red cabbage, finely shredded (about 2 cups)

¼ head green cabbage, finely shredded (about 2 cups)

2 large carrots, finely shredded

1 bunch scallions, chopped (light green and white parts only)

Freshly ground black pepper, to taste

1   In a high-speed blender, combine the cashews, water, onion, vinegar, maple syrup, and salt. Blend until smooth.

2   Place the shredded cabbages, carrots, and scallions in a large bowl. Toss with the dressing and a sprinkle of pepper, and mix well. Cover and place in the refrigerator for at least 1 hour before serving to let the flavors develop.