Creamy Vegan Coleslaw - The Fermented Foody

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Creamy Vegan Coleslaw

Coleslaw.  A summer dish accompaniment? Or an all year round bowl of goodness? I’ve always loved it and wanted to share a dressing with you that gives you an alternative to the regular mayonnaise that’s served with this classic favourite.

So here I am, digging into a new vegan life.  A diet without meat, dairy and eggs.  I’ve been asked to share my reasons for the change in a blog post, so I’ll do that next week.

HOW much fun is food?! HUGE!

Does being vegan stop that fun? You bet it doesn’t!!

So, here’s the first in a series of foods that – ok – aren’t all fermented (but we can work on that later!) .. I’m just going to share some new dishes I’ve been making that you will hopefully enjoy yourself, because I know you’re into health giving foods and also meals that are delicious!

Creamy Vegan Coleslaw

Gather Your Goodies


1 portion

1 Carrot

A few leaves of light green cabbage

The Dressing

We’re making extra sauce – I’ll explain why later in this post!

1/2 Cup Water

1/2 Cup Cashew Nuts

1/4 cup Sesame Seeds (De-hulled)

Juice of 1/2 Lemon (fermented)

Salt & Pepper (to taste)

It’s Action Time!

Shred your vegetables in a food processor (or cut into thin strips, lovingly and patiently, all on your very own .. with a knife! 😉

For the dressing, pour the water into your high speed blender.

Add the rest of your ingredients.

Pop the machine onto slow and speed up the dial steadily to whatever feels right for your machine.

(I’m going to be honest, I don’t use a normal blender any longer, but I suspect this would be ok in a traditional one; just remember not to overheat the machine by keeping it on too long. Pulsing is good, after an initial blast, if you want to avoid that.)

You will always ‘feel’ the machine change. The chug and noise as it crunches up ingredients stops as mixtures become smooth.

Also, watch what happens in the jug. Clear vessels are a blessing with food preparation. They’re the only ones for me! For fermenting and for blenders.  When blending, it makes it easier to judge when you need to slow or speed up the machine and of course, you can see when a recipe is at the right consistency.

As soon as you can see a thickish creamy consistency, your dressing is ready!

Scoop a generous dollop onto your finely grated coleslaw and well ..

Dig in. Of course! 😉

Ooh, Really?!

If you like more lemon, add it.  Don’t be shy! If that makes the mixture too thin for you, just add a few more cashews to thicken it up again. Raw food is so easy to play with.  There are no rules.

If you’re allergic to a particular nut, try another. This is just a guide!

Last week I made another nut dressing:

1 Cup Water

1/2 Cup Cashews

1/2 Cup Pine Nuts

Juice 1 Lemon

Salt’n’Pepper to taste

1 Teaspoon of nutritional yeast (This isn’t the type of yeast that’s used to rise bread! Here’s a link to explain what it is and why it’s great for us: (I do my research reading lots on-line, in books and/or in my local specialist health shops and never take the first answer as the right one, but please do tell me if you know something that I’ve missed!)

Use the same method as for the first recipe above and you’ll have a lemony, cheesier tasting sauce.

These sauces are great when chilled.

If you have any left over (say, you’re just making a small portion of coleslaw for yourself) make the sauce as above, chill it and use it as a dipping sauce for vegetables, veg crisps etc. I’ve been using it as a replacement mayonnaise on vegan bread (with a big salad as a main dish) and as a dip for snack time this week. All totally yummy!

See you soon!

What’s your favourite dip?







About the Author Sarah Jackson

I love to experiment with food, write poetry, read, walk in nature, take iphone photographs, sing, cycle, watch good movies, documentaries, dramas and comedy.

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Leave a Comment:

Jessica says

Yum!! What a yummy recipe. I’m always amazed at the way cashews can be used in raw recipes. They’re the best.

    Sarah Jackson says

    Aren’t they great Jessica? 🙂 .. Summer’s on the way. Time for plenty of coleslaw!

Elly Lindsay says

Wow that looks great! Going to try it over the weekend 🙂

    Sarah Jackson says

    Thanks Elly! Hope you enjoy it. 🙂

Nicole says

That sounds really lovely! I love coleslaw but must admit don’t have it very often. I like the sound of your dressing; might be nice with a few walnuts thrown in too! Can you buy shredded cabbage here?I’ve never seen it but it makes it much easier and quicker! Bon appetit!

    Sarah Jackson says

    Hi Nicole,

    If you love walnuts, throw some in, yes! They’re the one nut I’m not hugely keen on, so I struggle to use them in recipes, but of course, they’re full of goodness and would work very well with this dish. If you’re talking about the UK, I’ve not seen shredded cabbage being sold. I’ve always believed that it’s better to cut your vegetables shortly before eating them, as nutrients begin to deplete once the cutting process has begun.

    If you’re serious about a long-term healthy lifestyle, investing in quality kitchen kit, that will last you a decade or more – if well looked after, is really worthwhile. I could live without my basic gadgets! 🙂

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