Cashew Cream Coleslaw
I love this dairy and mayonnaise-free version of coleslaw. Some might say it’s not really a coleslaw then, but a cabbage salad. Call it what you want but it is absolutely delicious! I can eat this cabbage salad any day. With baked sweet potato on the side, roasted Aubergine or roasted baby potatoes.
1cup shredded white cabbage
1cup shredded purple cabbage
1 medium carrot, shredded or grated
handfull of dill
3/4cup cold water
1/2tsp sea salt
1tbs agave, maple or rice syrup
1 1/2tbs white grape vinegar
1tsp Dijon mustard
1/4 garlic powder (optional)
Soak the nuts in hot water for at least an hour or two, even better if you leave them soaking overnight. Rinse them off with cold water. Place all the ingredients in Nutribullet or similar blender and blend until smooth and creamy. It will thicken up after refrigeration. This cream keeps in the fridge for up to a week. I use it for other salads and for cooking creamy sauces for pasta. Alternatively you can make half the recipe and use it for two, three salads.
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