Veggie Coleslaw - made with avocado mayo and cashew sour cream

What? Made-from-scratch veggie coleslaw that’s flavorful and creamy and entirely plant-based? What magic is this?

My daughter loves coleslaw. So I decided to challenge myself to make a version without processed mayonnaise or sour cream.

I wondered how the flavors of avocado mayo and cashew sour cream would translate. Answer: You’d hardly know the difference!

Veggie Coleslaw

This veggie coleslaw mixes the bite of raw cabbage and onions with the sweetness of carrots, apples, and raisins. Not too sour, not too watery – the combination of flavors and textures is just right!

Print Pin

Veggie Coleslaw

Servings 16

Ingredients

Cashew Sour Cream

• 1 cup raw cashews
• 1 Tbsp. apple cider vinegar
• 2 tsp. lemon juice
• ¼ tsp. fine sea salt
• ¼ cup water + 1 Tbsp.

Avocado Mayo

• ½ avocado
• 1 Tbsp. lemon juice
• ⅛ tsp. fine sea salt
• 2 Tbsp. extra virgin olive oil

Coleslaw

• 1 head cabbage - medium
• 1 cup baby carrots
• 1 onion - small
• 2 organic apples cored and quartered (remove peel if not organic)
• 1 cup raisins
• 1 cup cashew sour cream see above
• ½ cup avocado mayo see above
• 1 tsp. dry mustard
• ½ tsp. seasoned salt
• ½ tsp. ground black pepper
• 2 tsp. maple syrup

Instructions

Cashew Sour Cream

• Soak cashews in hot water for 30 minutes then drain.
• Add cashews, vinegar, lemon, water and salt to a blender or food processor and blend until smooth. (I use my Vitamix blender, but you may be able to achieve similar results with a food processor if you wish to limit the number of appliances you have to wash.)
• Set aside in the refrigerator.

Avocado Mayo

• Add avocado, lemon, salt and oil to a blender or food processor and mix until smooth. (I use my stick blender, but again, you may be able to achieve similar result with a food processor.)
• Set aside in the refrigerator.

Coleslaw

• Shred cabbage in food processor and transfer to a large mixing bowl. (I use my food processor’s coarse shredding disc.)
• Replace shredding disc with S blade and add baby carrots to the food processor. Pulse until carrots are finely chopped. Scrape carrots into the mixing bowl.
• Add onion to food processor and pulse until finely chopped. Scrape onion into the mixing bowl.
• Replace S blade with a shredding disc, shred apples and add to mixing bowl.
• Add raisins to mixing bowl and stir to mix ingredients.
• Mix avocado mayo, mustard, salt, pepper and maple syrup with cashew sour cream and add to mixing bowl.
• Stir until all ingredients are well mixed.
• Serve immediately or refrigerate for up to two days.

Notes

Avocado mayo was adapted from a recipe on food.com

Cashew sour cream was adapted from a recipe on wholefoodsmarket.com

TIME-SAVING TIP

To save time, combine all the ingredients for the dressing in your high-speed blender at once:

1 cup raw soaked cashews, 1 Tbs. apple cider vinegar, 1 Tbs. + 2 tsp. lemon juice, scant 1 tsp. fine sea salt, ⅓ cup water, 2 Tbs. olive oil, ½ avocado, 2 tsp. maple syrup, 1 tsp. dry mustard, and ¼ tsp. ground black pepper

Then blend until smooth and add to coleslaw.

You can also chop the apples with the S blade instead of using the shredder to save a bit more time.

What goes well with veggie coleslaw?

I enjoyed mine with some Kale Veggie Patties. What kinds of food do you enjoy with slaw?

 Note: I do not include nutrition information with my recipes because I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients.