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Serves four to six

The dressing might appear a bit thick, but it works out fine once you mix it into the slaw. You’ll have plenty of cashew butter left over; it can be refrigerated for up to two weeks and used as a sandwich spread; in baked goods such as cookies; or in dips, sauces and soups. The coleslaw can be assembled and refrigerated an hour or two in advance, but it’s best to combine the dressing and vegetables about 30 minutes before serving.

For the cashew butter:

2 cups roasted unsalted cashews

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1 tablespoon mild vegetable oil (optional)

¼ teaspoon salt

For the coleslaw:

4 cups shredded green cabbage (from a 1¼-pound head)

1 large carrot, grated

2 tablespoons minced cilantro (may substitute parsley)

¼ cup cashew butter

¼ cup low-fat mayonnaise

2 tablespoons fresh lemon juice

1 tablespoon white wine vinegar

1 teaspoon sugar, preferably raw


Freshly ground black pepper

1.For the cashew butter: Combine the nuts, oil, if using, and salt in a food processor. Process for two to three minutes. Stop to scrape down the sides of the work bowl. Continue to process for about seven minutes, until the desired consistency is reached, for a total of 10 minutes. Transfer to a tightly covered container and refrigerate until ready to use. For a more spreadable consistency, let the butter sit at room temperature for 20 minutes. If the oil rises to the top, stir before using.

2.For the coleslaw: Combine the cabbage, carrot and cilantro in a mixing bowl.

3. Combine ¼ cup of the cashew butter, mayonnaise, lemon juice, vinegar and sugar in a medium bowl. Season with salt and pepper to taste. Stir to form a well-blended dressing. Pour over the vegetables and toss gently to coat. Taste, and adjust the seasoning as needed. Cover and refrigerate until ready to serve.

Nutrition per serving (based on six): 130 calories, 2 g protein, 8 g carbohydrates, 10 g fat, 1 g saturated fat, 0 mg cholesterol, 150 mg sodium, 2 g dietary fiber, 4 g sugar

Adapted by The Washington Post from “Nut Butter Universe,” by Robin Robertson (Vegan Heritage Press, 2013).

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