Creamy Vegan Coleslaw Recipe

This Vegan Coleslaw Recipe is a lightened up version of the classic we all love. It's mayo-free and oil-free, yet it's still so rich and creamy.
Course Side Dish
Cuisine Gluten-Free, Oil-free, Vegan
Prep Time 25 minutes
Total Time 25 minutes
Servings 8
Calories 112kcal
Author Melissa Huggins


  • 1 large head green cabbage , finely shredded (about 9-10 cups)
  • 1/2 small head red cabbage , finely shredded (about 2 cups)
  • 1 1/2 cups carrots , shredded
  • 1/4 cup parsley , finely chopped


  • 1/2 cup raw cashews , soaked in water for 4 hours
  • 1/2 cup non-dairy yogurt , unsweetened
  • 1/2 cup non-dairy milk , unsweetend
  • 2-3 tablespoons lemon juice , fresh squeezed
  • 2-3 tablespoons apple cider vinegar
  • 2 tablespoons dijon mustard
  • 2-3 tablespoons agave syrup
  • 1 clove garlic (sub 1/2 teaspoon garlic powder)
  • 1/2 teaspoon onion powder
  • 1 teaspoon sea salt , more to taste
  • Fresh cracked pepper , to taste



  • Add all dressing ingredients to a high-speed blender (discard cashew soaking water). Blend on high until creamy and smooth. Taste and adjust flavors if needed. * Keep in mind, that the flavors will be concentrated, but it will be covering a lot of vegetables.  


  • To a large mixing bowl, add the cabbage, carrots, and parsley. Toss to combine. Now pour on 1 cup of dressing and toss to coat. Check for desired consistency and add more dressing if needed (I usually add the whole batch). You can always add more after the coleslaw has chilled too. 
  • Cover and place in the fridge for 1-2 hours to let the flavors marinate. Toss once more before serving. Taste for flavor and add more if needed. Top with fresh cracked pepper and more parsley if desired. 


* Prep time doesn't include cashew soaking time and chilling time for coleslaw. I soak the cashews overnight in the fridge to save time. 


Serving: 1(1 1/4 cup) | Calories: 112kcal | Carbohydrates: 17g | Protein: 3g | Fat: 4g | Sodium: 374mg | Potassium: 333mg | Fiber: 3g | Sugar: 9g | Vitamin A: 89.9% | Vitamin C: 59.2% | Calcium: 7.6% | Iron: 7.4%