One of the things I learnt and practiced at Matthew Kenney Culinary School was how to make the 5 mother sauces plant based style, full of flavour and packed full of nutrition!

My favourite was making creamy sauces equivalent to a bearnaise sauce. Traditionally made with butter emulsified in egg yolks, white wine vinegar and flavored with herbs, instead we used nuts which achieved the same effect. Cashews being one of them!

So I’ve used this concept to create a smooth and creamy texture to a coleslaw dressing. Flavour balancing with lemon, maple, sea salt, garlic powder and black pepper, gives you a very tasty and nutrient dense dressing!

Not forgetting the added benefits of including cashews into your side dish. Protein rich, high in antioxidants and full of heart healthy fatty acids this coleslaw is taken to another level!

Having a picnic? These Cheesy Kale Crisps go lovely with it!