Tracy's Raw Vegan Slaw with Cashew Mayo
My good friend Tracy makes an incredible vegan coleslaw that I'm in love with. I'm not even a huge coleslaw fan in the first place, but this one is sweet, tangy, crunchy, creamy and delicious! The only thing she adds into it that she knows I'm not crazy about is Vegenaise :) Vegenaise is pretty much an oil-based vegan mayonnaise - which I'd rather not use (due to oil). So I decided to give her recipe a shot adding in my own flair to it - not that there's anything wrong with your recipe Tracy!
I whipped up some cashew mayo in my Vitamix, to use instead of the Vegenaise. It really tastes like mayo... texture, flavor and all.
My mom showed me how to shred the veggies in my Vitamix without turning them into mush - thanks mom! If you have a food processor, you can shred your veggies in that too. Please refer to your Vitamix manual if you would like to shred your veggies using your blender so that I don't have to make this post too long :)
Tracy's Vegan Coleslaw with Cashew Mayo
adapted from Tracy Flaherty's Coleslaw recipe
- 1 head green cabbage, shredded
- 5 carrots, shredded
- 5 stalks celery, shredded
- 2 jalapenos, diced (leave out if your a baby)
- 1 head broccoli, chopped
- 2 large handfuls raisins
- 1 cup raw cashews
- 1/4 cup water
- 1 tbsp lemon juice
- 1 tsp white wine vinegar
- pinch turmeric
- 4 cloves garlic
- 1 medjool date - pit removed
In a Vitamix or high powered blender, blend cashews, water, lemon juice, vinegar, turmeric, garlic, date and pinch of salt together until whipped smooth to create cashew mayo. Poor cashew mayo into large bowl. In Vitamix or food processor, shred cabbage, carrots, celery, jalapenos and broccoli. Poor shredded veggies into bowl with the mayo, add raisins and mix really well. Tracy sometimes adds nuts and seeds into her version - I didn't have any so I left them out. This slaw tastes even better the next day after marinating...