• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Veggie Primer
  • Home
  • About
    • Why I'm An Unlikely Food Blogger
    • Why I Follow A Plant-Based (Vegan) Diet
  • All-Recipes
    • Meal Plans
    • Breakfast
    • Drinks & Smoothies
    • Salads
    • Soups & Stews
    • Sushi & Spring Rolls
    • Burgers, Sandwiches & Wraps
    • Pizza
    • Pasta
    • Grains
    • Casseroles & Pies
    • Sides
    • Dressings, Sauces & Spreads
    • Snacks & Desserts
    • Test Kitchen
  • All-Tips
    • Food Allergies
    • Healthy Living
    • Tools
  • Resources
  • Contact
menu icon
go to homepage
  • Recipes
  • Tips
  • Resources
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Tips
    • Resources
    • About
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » All-Recipes » Salads

    Veggie Coleslaw - made with avocado mayo and cashew sour cream

    Published: Jul 21, 2015 · Modified: Jan 2, 2022 by Margaret · This post may contain affiliate links · This blog generates income via ads · 2 Comments

    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

    veggie coleslaw - made with avocado mayo and cashew sour cream

    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!

    veggie coleslaw - made with avocado mayo and cashew sour cream
    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?

    veggie coleslaw - made with avocado mayo and cashew sour cream

    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.

     

    « Asparagus Sushi Salad - V and GF
    Oatmeal Chia Pancakes with Blueberry Walnut Syrup - V and GF »

    Reader Interactions

    Comments

    1. David

      March 17, 2016 at 10:45 am

      Very good...one of the best coleslaw's I have made. Normally I am not a fan of cashew sour cream because of its sweetness but in this case it worked. I did, however, triple the lemon juice to compensate but it still came through. Over all an excellent recipe.

      Reply
      • Margaret

        March 17, 2016 at 12:20 pm

        Thank you David! Glad you enjoyed it! Good idea to adjust the sour cream to your taste. 🙂

        Reply

    I welcome questions and comments! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Margaret Helthaler headshot

    Hi! I'm Margaret. I created Veggie Primer to share what I've learned since adopting a plant-based lifestyle in 2011.

    Learn more →

    Subscribe to my monthly newsletter and receive a free ebook.

    Latest Recipe

    • Instant Pot Butternut Squash Soup

    Footer

    ↑ back to top

    👩🏻‍🍳 Sign up! for my monthly newsletter to receive tips and updates

    Note: The information I publish on Veggie Primer is based on my experience and represents my personal opinion. It is not intended to be a substitute for professional medical advice or treatment. Do not disregard professional medical advice or delay seeking it because of the information I share.

    Privacy Policy | Terms & Conditions | Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Veggie Primer