1 tablespoon honey, agave nectar, or other sweetener
5 cups finely shredded cabbage (approximately half medium head)
1 medium carrot, shredded
Place cashews in a fine-mesh colander and rinse under hot water. Drain.
Place drained cashews and 2/3 cup water in blender and blend until very smooth and creamy.
Add remaining ingredients, except cabbage and carrots, and blend until smooth.
Shred cabbage and carrot and place in large mixing bowl. Mix blender mixture into shredded cabbage a little at a time until desired consistency is achieved. (If you have extra dressing left over, it can be used as a salad dressing.)
Chill before serving.
1. Approximately one half of a 13-ounce package of silken tofu equals 2/3 cup.
2. I shred my cabbage with a food processor, and my prep time is as little as 10 to 15 minutes. You can reduce this time even more if you use packaged, pre-shredded veggies.
Variation: Add some purple cabbage and/or sliced radishes to dress up this yummy slaw.
Recipe by JennifersKitchen at https://jenniferskitchen.com/2013/07/perfect-summer-side-dish.html