In a world where comfort food often leans on dairy and eggs, finding a creamy, luscious coleslaw that’s entirely plant-based can feel like unearthing a hidden gem. Enter the Creamy Vegan Coleslaw with Rich Cashew Cheese Dressing vibrant twist on a classic side dish that marries the crisp crunch of fresh cabbage with the indulgent, nutty depth of cashew-based creaminess. This recipe not only redefines what vegan coleslaw can be but also showcases how wholesome ingredients come together to create a dressing so rich and satisfying, it rivals any traditional mayo or cheese counterpart. Whether you’re a dedicated vegan, a curious foodie, or simply seeking to brighten your next picnic or barbecue, this coleslaw promises a burst of flavor and a creamy texture that will leave you reaching for seconds.
Creamy Vegan Coleslaw with Rich Cashew Cheese Dressing invites you on a vibrant culinary journey where nutrition meets indulgence. This luscious, plant-powered slaw transforms humble ingredients into a harmonious symphony of texture and flavor, anchored by a velvety cashew cheese dressing that effortlessly outshines traditional mayo-based versions. Cashew cheese, naturally rich in healthy fats, protein, and essential minerals, elevates the dish with creamy depth and a subtle nuttiness, making this coleslaw a guilt-free, irresistible crowd-pleaser perfect for any season.
Prep and Cook Time
Total Time: 20 minutes (Prep 15 minutes + No cook)
Yield
serves 6 generously as a side or light lunch.
Difficulty Level
Easy – perfect for beginners and busy home cooks seeking flavorful plant-based options.
Ingredients
- 1 cup raw cashews, soaked in warm water for 2 hours or boiled for 15 minutes
- 3 tablespoons fresh lemon juice
- 2 tablespoons nutritional yeast (for cheesy umami depth)
- 1/3 cup unsweetened plant-based milk (almond or oat works best)
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup or agave nectar
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- 3 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 large carrot, julienned or grated
- 1 cup kale leaves, finely chopped and stems removed
- 1 small red onion, thinly sliced
- 1/4 cup chopped fresh parsley or cilantro
- 1/4 cup toasted pumpkin seeds or sunflower seeds (optional, for crunch)
- 1 teaspoon celery seeds (optional, for authentic coleslaw flavor)
Instructions
- Prepare the Cashew Cheese Dressing: Drain soaked cashews and combine them in a high-speed blender with lemon juice, nutritional yeast, plant-based milk, apple cider vinegar, Dijon mustard, maple syrup, garlic powder, salt, and pepper. Blend until ultra-smooth and creamy, about 1-2 minutes, scraping down the sides as needed. Adjust consistency with a splash more plant milk if too thick.
- Prepare the Vegetables: In a large mixing bowl, toss together the shredded green and purple cabbage, julienned carrot, kale, red onion, and fresh herbs. Add celery seeds if using for a subtle, tangy punch.
- Combine the Slaw and Dressing: Pour the cashew cheese dressing over the vegetable mixture. Using clean hands or salad tongs, fold everything gently but thoroughly, ensuring each strand of cabbage is luxuriously coated.
- Add Crunch: Sprinkle toasted pumpkin or sunflower seeds on top to introduce a satisfying nutty crunch that contrasts beautifully with the creamy dressing and tender vegetables.
- Chill and Marinate: For the best flavor, cover the bowl and refrigerate for at least 30 minutes before serving. This rest time allows the tangy dressing to meld with the vegetables, softening the cabbage’s bite while preserving vibrant colors and crunch.
- Final Touch: Before serving,give the coleslaw a gentle toss to redistribute dressing and garnish with an extra sprinkle of fresh parsley or cilantro for a pop of color and freshness.
Tips for Success
- Soaking the cashews properly is key to achieving the dressing’s ultra-creamy texture. If short on time, boiling cashews for 15 minutes offers a fast alternative without compromising smoothness.
- Customize tanginess by adjusting lemon juice and apple cider vinegar according to your palate.A little extra acid brightens the dressing beautifully.
- For a smokier punch, experiment by adding a pinch of smoked paprika or a dash of liquid smoke to the dressing.
- Make-ahead magic: Prepare the cashew cheese dressing up to 3 days in advance, stored airtight in the fridge. Toss it with freshly chopped veggies just before serving to keep the slaw crisp and fresh.
- Variations: Swap kale for crunchy bok choy or napa cabbage for a twist in texture and flavor, or add sliced apples or grapes for a subtle sweetness.
Serving Suggestions
This creamy vegan coleslaw dazzles alongside grilled tofu skewers, tempeh burgers, or as a vibrant topping for your favorite vegan tacos.Present it in a wide shallow bowl to showcase the rainbow of purple and green cabbages, garnished with a scattering of fresh herbs and seeds for added visual appeal. For an extra fresh touch,a wedge of lime on the side invites diners to add an extra zing of citrus.
| Nutrient | Per Serving |
|---|---|
| Calories | 190 kcal |
| Protein | 6 g |
| Carbohydrates | 15 g |
| Fat | 11 g (mostly healthy fats) |
| Fiber | 5 g |
For more plant-based dressing inspirations, check out our in-depth guide on vegan salad dressings. To learn about the astonishing health benefits of nuts like cashews backed by science, visit the Healthline cashew nutrition overview.
Q&A
Q&A: All About Creamy Vegan Coleslaw with Rich Cashew cheese Dressing
Q1: What makes this coleslaw “creamy” without using dairy?
A1: The magic lies in the cashew cheese dressing! Soaked and blended cashews create a luxuriously smooth base that mimics the richness of traditional dairy-based dressings. When combined with tangy ingredients like apple cider vinegar and a hint of mustard, it achieves that perfect creamy tang we crave in coleslaw entirely plant-based.
Q2: How is cashew cheese dressing different from regular vegan mayo?
A2: Unlike store-bought vegan mayo, cashew cheese dressing is made from whole, natural ingredients and offers a depth of flavor thanks to its subtle nuttiness and slight earthiness. It’s also more nutrient-dense, providing healthy fats, protein, and a creaminess that’s fresh and vibrant rather than overly processed.
Q3: Can I make the dressing ahead of time?
A3: Absolutely! The dressing benefits from sitting in the fridge for at least an hour or two, allowing the flavors to meld beautifully. It also thickens slightly as it chills, perfect for coating your shredded veggies in rich, velvety goodness.
Q4: What veggies work best in this coleslaw?
A4: Traditional cabbage green and purple-forms a crisp and colorful base. Adding shredded carrots gives a hint of sweetness and vibrant orange contrast. Some folks love tossing in thinly sliced red onion or crunchy celery for extra zing and texture. The key is a good mix of crunchy,fresh veggies that balance the creamy dressing.
Q5: Is soaking cashews necessary?
A5: Yes! Soaking cashews softens them, making blending easier and creating that signature silky texture in the dressing. A quick soak of 2-4 hours is usually enough, but for a quicker version, soaking in hot water for 30 minutes also works.
Q6: How does this dish fit into a vegan lifestyle?
A6: This creamy vegan coleslaw is a perfect example of how plant-based cooking can be indulgent yet nutritious. It offers a dairy-free, egg-free alternative that doesn’t skimp on flavor or mouthfeel. It’s ideal for anyone avoiding animal products but craving a creamy,satisfying side dish.
Q7: can I customize the dressing to suit my taste?
A7: Definitely! Feel free to play with the acidity by adding more lemon juice or vinegar, or add a touch of maple syrup or agave for a sweet contrast. Some people throw in smoked paprika or nutritional yeast for a cheesy, smoky twist. The dressing’s versatility is part of its charm.
Q8: What pairs well with creamy vegan coleslaw?
A8: This coleslaw shines alongside BBQ jackfruit sandwiches, grilled tofu steaks, or as a refreshing side to spicy chickpea burgers. It can also brighten up grain bowls or taco nights, adding a crisp, creamy bite that balances robust flavors.
Q9: How long will the coleslaw keep in the fridge?
A9: Best enjoyed within 2-3 days,as the veggies gradually soften and release water. To keep things crunchy, store the dressing separately and toss just before serving if possible.
Q10: Any tips for achieving the perfect texture?
A10: Drain any excess liquid from the shredded veggies to avoid a watery salad. Also, slice the cabbage and carrots fairly thin to ensure every bite is coated with creamy dressing and not overpoweringly crunchy or tough.
Embrace this luscious, plant-powered spin on coleslaw, where creamy cashew cheese elevates humble cabbage into a superstar dish perfect for picnics, potlucks, or simply a cozy dinner at home!
Insights and Conclusions
As you savor the last bite of this creamy vegan coleslaw, you’ll appreciate how the rich, velvety cashew cheese dressing transforms simple ingredients into a culinary delight. Not only does it offer a luscious texture and tangy depth, but it also brings a nourishing twist to a classic favorite-proving that plant-based doesn’t mean compromising on flavor or satisfaction. Whether served alongside your favorite barbecue or enjoyed as a refreshing standalone salad, this coleslaw is a testament to the endless possibilities of vegan cooking. So next time you crave something vibrant and indulgent, remember: a handful of cashews and a few fresh veggies are all you need to create a dish that’s as wholesome as it is appetizing.
