vegan coleslaw

Creamy Vegan Coleslaw

This gorgeous creamy vegan coleslaw features lovely crunchy veggies mixed with a flavourful cashew based creamy dressing that makes a nice change from mayonnaise.

I usually make this easy coleslaw recipe from our pre-vegan days, but with vegan mayo now instead of traditional, however I fancied trying a cashew based dressing as I’m trying to get into the habit of using more ‘clean’ whole foods instead of store bought / more processed products where I can / have the time. If you don’t have time for the dressing though, store bought vegan mayo will do just fine 🙂 

I was lazy and just shredded all the veggies with the grater blade on my food processor, but you can shred / grate by hand too.

I will definitely be making this lots for BBQ’s in summer ( *Homer Simpson Voice* “mmmmm, BBQ’s”) as I just love red cabbage in coleslaw, and the roasted sesame seeds on top add a lovely flavour and crunch too. We had ours with lentil / mushroom burgers, new potatoes and salad, then with jacket potatoes the next day – yum!

Hope you enjoy. L x

vegan coleslaw no mayo

Creamy Vegan Coleslaw Recipe


    For the coleslaw:

    • Half a red cabbage, finely sliced
    • Half a green cabbage, finely sliced
    • 2 medium sized carrots, grated
    • 2 spring onions, finely sliced
    • 1 eating apple, grated 
    • Toasted sesame seeds (to serve)

    For the dressing:

    • 1/2 cup cashews (soaked in water for a few hours beforehand)
    • 1 tsp sea salt
    • ½ tsp wholegrain or dijon mustard
    • 1-2 tsp maple syrup 
    • 1.5 tbsp apple cider vinegar
    • 1-2 cloves garlic, crushed
    • 3 tbsp lemon juice
    • ½ cup water
    • Few good pinches of chives (fresh or dried)
    • Pinch of pepper


    1. Mix all coleslaw ingredients (except sesame seeds) in a bowl. 
    2. Drain the cashews and add to a blender along with all the other dressing ingredients.
    3. Pour dressing over coleslaw, mix well and sprinkle over sesame seeds if using.
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