Creamy Cole Slaw

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.

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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