Creamy Cole Slaw

2960
Published on July 13, 2015 by Jill McKeever

Add this Creamy Cole Slaw recipe to your vegan Fourth of July recipe list. It's so good next to a black bean burger. Trust me. Oh and today, I filled two hot tortillas with this slaw then dropped a few drops of Cholula pepper sauce on top. OOoWE! That was like eating hot wings without the wings. You gotta try it with the leftovers, if there are any.

HERE'S ALL YOU'LL NEED
Serves 6 folks easy.

1 bag washed & ready to eat slaw mix
1/2 cup tofu mayo (recipe below)
1/4 teaspoon smoked sweet Spanish paprika
1/2 teaspoon black pepper
1 teaspoon celery seed
1 teaspoon onion granules
3/4 teaspoon salt
2 tablespoons vinegar
2 tablespoons sweetener (agave nectar, maple syrup, whatever you have)

Mix everything together in a medium bowl until well coated. Best if it has had time to chill in the icebox before serving.

Tofu Mayo (make 2 3/4 cup)
1 14-ounce package silken or firm tofu, drained
1/2 cup raw cashews
1/4 cup lemon juice
1/4 cup apple cider vinegar
2 teaspoons rice vinegar
1 teaspoon Dijon mustard
1/2 teaspoon salt
1-2 teaspoons sweetener (agave nectar, maple syrup, whatever you have)

Blend mayo ingredients with a heavy-duty blender until smooth. Tofu mayo keeps well in the icebox for 5 days.

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