This super-simple creamy vegan coleslaw recipe is based on the one my Nana used to make! Our plant-based version has all the flavor but packs a protein punch thanks to the use of silken tofu to replace most of the mayo in the dressing. That swap also makes this homemade slaw pretty healthy and much lighter than the traditional version. You’re going to want to bring this side to your next BBQ or summer party!
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I love this coleslaw so much…and that’s saying something because for about 25 years of my life, I didn’t go anywhere near coleslaw. Wilted cabbage in mayonnaise? No thanks.
Whenever a meal came with a coleslaw side, I always passed it to my Popop who loved the stuff. To this day, whenever I think of coleslaw, I can’t not think of him.
When I went vegan and learned how to cook, I wanted to try coleslaw again but make it plant-based! Of course, I went to my Nana for her fool-proof recipe (hand-written on an index card I will treasure forever).
This is my vegan take on that recipe. I kept all the same flavors but mixed things up by replacing more than half the mayo with silken tofu (and therefore kicking the other flavoring ingredients up a notch to account for it). I also added a pop of fresh garlic for a zingy flavor (since you’re using your food processor anyway).
The result is an undetectably vegan, undeniably creamy, crunchy, classic coleslaw that’s less heavy but just as satisfying with a punch of protein and a flavor pow that’ll have you diving back in for more!
Healthy Dairy-Free Slaw Ingredients
- Coleslaw mix – You can use shredded cabbage if you can’t find the mix!
- Silken tofu – Soft tofu also works!
- Vegan mayo – Homemade or store-bought. My personal favorite is Vegenaise, but I’ve also used Hellman’s Vegan Mayo with success in this recipe.
- Apple cider vinegar – Sub rice vinegar or white vinegar if needed
- Lemon juice – Fresh-squeezed or bottled, either works!
- Yellow mustard – Yellow mustard is what my Nana used, but stone ground mustard and Dijon also work. The flavor will be different, but I think they’d still taste awesome!
- Sea salt – Regular salt also works, so does pink himalayan or even some smoked salt for a smoky bbq flavor!
- Organic cane sugar – Coconut sugar can also work.
- White Pepper – A key ingredient in my Nana’s original recipe.
- Fresh garlic – My own personal twist! This is optional but highly recommended (especially if you love garlic).
How to Make Homemade Plant Based Coleslaw
First, make the dressing. Simply add all the dressing ingredients (that’s everything except the coleslaw mix!) to a small food processor and blend until completely smooth. Stop to scrape down the sides as needed and give it the time to reach that perfect creamy texture!
Next, combine the dressing and slaw mix. In a large mixing bowl, you’ll add the coleslaw mix and fold in the dressing in 2 batches. This will help everything mix evenly and be a far less overwhelming experience for you!
Finally, chill the coleslaw. For best results, let the coleslaw mix sit covered in your fridge for at least 1 hour or overnight. This creates a maximum flavor experience and is totally worth the planning ahead!
How to Serve Easy Vegan Slaw
Here are some of our favorite ways to serve this creamy vegan coleslaw recipe!
- Next to or on top of a vegan hamburger
- Alongside a smoky carrot dog
- On a vegan fried chicken sandwich
- Bring it as a BBQ side that everyone will love!
How to Store Leftover Coleslaw
Store leftover coleslaw in the fridge for up to 3 days in an air-tight container. We do not recommend freezing creamy vegan coleslaw.
More Vegan BBQ Sides:
When you make this homemade vegan slaw, I’d love to hear about it! It would make me smile to know my adaptation of my Nana’s recipe is being enjoyed in your own home. 🙂
We’d love for you to rate the recipe and leave a comment below. It helps more people find it!
And if you’re on IG, tag @theplantpowercouple in your photos, so we can cheer you on!
For the base:
- 1 (14-oz.) bag coleslaw mix
For the dressing:
- 7 oz. silken tofu
- 1/4 cup vegan mayo
- 1 Tbsp apple cider vinegar
- 1 Tbsp lemon juice
- 2 tsp yellow mustard
- 1/2 Tbsp sea salt
- 3/4 tsp cane sugar
- 1/4 tsp white pepper
- 1-2 large garlic cloves (optional)
MAKE THE DRESSING: Add all the dressing ingredients to a small food processor and blend until completely smooth.
COMBINE WITH COLESLAW MIX: In a large mixing bowl, add the coleslaw mix and fold in the dressing in 2 batches.
CHILL: For best results, let the coleslaw mix sit covered in your fridge for at least 1 hour or overnight.
TOFU NOTES: Soft tofu can also be used to replace the silken tofu. I would not recommend making this recipe with any other tofu, however.
Amount Per Serving: Calories: 75Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 508mgCarbohydrates: 4gFiber: 0gSugar: 2gProtein: 2g
Nutrition information is automatically calculated and may not always be accurate.