Hi friend! Coming at you today with one of my most favorite barbecue cookout recipes ever. (Actually, over the next few days, I’m going to be sharing a few of my most favorite cookout recipes, including this super delicious vegan coleslaw that is also whole food plant-based.)
So, whether you’re planning a picnic or getting ready for a cookout, these recipes are designed to offer you vegan options that are also whole-food plant-based. This means they don’t rely on heavily processed items as ingredients. For example, this vegan coleslaw is made with a cashew-based homemade sauce instead of processed, jarred vegan mayo.
So why a cashew-based homemade sauce?
Instead of relying on store-bought vegan mayo, which is usually packed with oil, we’re taking a healthier, more whole-food route. The main star of the coleslaw dressing is cashews. If you have a high-speed blender (my absolute FAVORITE is the Vitamix- it’s just so good), you can basically transform cashews into a super creamy dressing that will elevate your coleslaw into next-level vegan coleslaw. Also- if you don’t have a high speeder blender, you can try making this dressing in a food processor. It might have a little bit of clumps- but it will still be delicious!
Vegan Coleslaw Tips & Tricks
Let’s get back to this yummy recipe. To start, you’re going to want to use green cabbage that you’ve chopped and washed. And a quick pro tip: the thinner you slice the cabbage, the better the texture of the coleslaw. I kind of suck at chopping cabbage, I also make the pieces too big (which you can probably see in the pictures on this post). But, not matter what size you chop the cabbage- the coleslaw will still be delicious.
AND- this is a big one- don’t forget to soak your cashews ahead of time. Soaking the cashews overnight is the key to ensuring that your vegan coleslaw dressing is creamy. If, for some reason, you find yourself in a hurry, you can use this quick trick: Microwave some water for 90 seconds (bringing it to a boil), and pour it on top of your cashews in a glass container. Let the cashews sit for 30-60 minutes. This will help to soften them up. But, if you can, do the overnight soak in the fridge for the creamiest results.
Now, to get to this vegan coleslaw dressing, you’re going to add the soaked cashews into your high speed blender, along with a few other ingredients, to be left with this gorgeous delicious, whole food sauce. Then, in a bowl, you’ll combine your finely chopped cabbage with this yummy dressing. Then you can transfer your coleslaw into a container. You could absolutely dig in immediately, BUT- here’s the secret – the flavors just intensify and get more yummy over time. So, if you’re planning ahead, let the vegan coleslaw hang out in the refrigerator. This coleslaw will keep in the refrigerator for 5-7 days.
- 1 head organic green cabbage, thinly sliced
- 1 cup raw cashews (soaked overnight)
- 1/3 cup water
- 2 tbsp minced white onion
- 2 tbsp white vinegar
- 1 tbsp dijon mustard
- 1 tbsp maple syrup
- 1 tsp celery seed
- 1/2 tsp sea salt
- Add cashews through sea salt to a high speed blender. Blend until creamy.
- In a large bowl, combine thinly sliced cabbage and cashew sauce. Stir until fully combined.
- Store in an air-tight glass container for up to 1 week.
Over the next few days, I’ll be sharing more whole food plant-based cookout food! If you’re subscribed to my newsletter, keep an eye out for a roundup of all these cookout-inspired recipes! I hope you have an incredible weekend, and if you’re reading this before Labor Day- make sure you get some R&R in this weekend. 🙂
Find out how to make Vegan Buffalo Wings here
Find out how to make the delicious Vegan Seven Layer Taco Dip here