New recipe – cashew salad dressing

Cashews, you say? It’s amazing how many good things can start with 200g of cashews in hot water and soaked for 4 hours,  or even overnight.

Coleslaw with Cashew Dressing

I wanted to make easy coleslaw so I grabbed a pre-made ranch salad mix from the supermarket. It had croutons and a little dressing packet—both got the boot. I needed something creamy but calm, rich without being sharp. I’d just made an experimental batch of my cashew salad dressing… and it was perfect.

Why It Works:
The creaminess of the dressing balances the crunch of raw veg, without the tang or sharpness of traditional slaw dressings. It’s rich, grounding, and full of nutrients. The miso and nutritional yeast add umami that gently replaces vinegar’s sharp lift.

How to Make It (The Real-Life Way):

One packet of supermarket coleslaw mix (skip any croutons or dressing)

A few generous spoonfuls of Cashew Salad Dressing (adjust to taste and texture)

Toss until everything is gently coated. Eat straight away or chill for an hour to let the flavors settle. It keeps well in the fridge for a couple days.

Sensory Notes:

Texture: Crunch meets cream—satisfying without sharpness

Flavor: Subtle, savory, no sour tang

Aroma: Mild and comforting