4.9
(44)
Your folders
Your folders

Export 6 ingredients for grocery delivery
Step 1
Soak cashews. Then drain thoroughly and add to a high-speed blender along with water, maple syrup, mustard, white vinegar, apple cider vinegar, onion, and celery salt (or seeds).
Step 2
Blend on high until creamy and smooth, scraping down sides as needed. If too thick, add more water to thin. If too thin, you can compensate by adding more (raw) cashews (they don't need to be soaked).
Step 3
Taste and adjust flavor as needed, adding salt and pepper to taste, more celery salt or seeds for more pronounced celery flavor, onion for bite, maple syrup for sweetness, mustard for tanginess, or vinegar for acidity.
Step 4
Add carrot and cabbage to a mixing bowl and top with dressing. Toss to combine. Enjoy immediately or store covered in the refrigerator to chill - about 4 hours.
Step 5
Store leftovers covered in the refrigerator up to 4-5 days. Not freezer friendly. Perfect for pairing with things like Vegan Pulled Pork Sandwiches, Vegan Baked BBQ Beans, and Chickpea Sunflower Sandwich!
Your folders

153 viewsplantbasedonabudget.com
5.0
(29)
10 minutes
Your folders

339 viewslovingitvegan.com
5.0
(6)
Your folders

491 viewsculinaryhill.com
5.0
(5)
Your folders

279 viewsnzherald.co.nz
Your folders
67 viewsculinaryhill.com
Your folders

251 viewsallrecipes.com
4.1
(40)
Your folders

194 viewskathysvegankitchen.com
Your folders

191 viewssimple-veganista.com
4.9
(23)
Your folders

159 viewsnoracooks.com
5.0
(43)
Your folders

471 viewsnoblepig.com
5.0
(14)
Your folders

511 viewsallrecipes.com
4.8
(1.8k)
Your folders

165 viewssimple-veganista.com
5.0
(7)
Your folders

171 viewslittlehouseliving.com
5.0
(1)
Your folders

163 viewsacedarspoon.com
4.5
(12)
Your folders

212 viewsfood.com
4.5
(67)
Your folders

214 viewsmycasualpantry.com
5.0
(2)
Your folders

156 viewsmandysrecipeboxblog.com
Your folders

286 viewsbudgetbytes.com
5.0
(1)
Your folders

276 viewsthesouthernladycooks.com
240 minutes