Coleslaw with Tempeh Bacon
& Cashew Mayo

Prep time: 30 minutes | Cook time: 10 minutes | Serves: 4


For the tempeh bacon:

  • 1 (360-g) pack tempeh
  • 1/4 cup liquid aminos (or reduced-sodium soy sauce)
  • 1 tablespoon maple syrup (or honey; add more or less depending on preference)
  • 1 tablespoon liquid smoke (optional)
  • 2 teaspoons paprika (1 tablespoon if not using liquid smoke)
  • Pinch of pepper
  • 1 tablespoon Laurin 100% CocoMCT oil

For the cashew mayo:

  • 1 cup raw cashews, soaked overnight, then drained and rinsed
  • 1/4 cup water
  • 1 tablespoon lemon juice
  • 1 tablespoon apple cider vinegar
  • 1/4 teaspoon ground mustard (or 1 teaspoon Dijon mustard)
  • Salt to taste

For the coleslaw:

  • 4 cups lettuce
  • 4 cups shredded cabbage
  • 2 cups shredded carrots


  1. Steam the tempeh for 10 minutes on each side. While waiting, whisk together the liquid aminos, maple syrup, liquid smoke (if using), paprika, and pepper in a small bowl.
  2. Once the tempeh is cool enough to handle, cut it into thin slices and place on a large glass container or sealable plastic bag. Add the marinade, then turn or shake until the tempeh is evenly coated. Let marinate for at least 15 minutes.
  3. Warm Laurin 100% CocoMCT oil on a pan over medium heat. Once hot, add the tempeh and cook for about 5 minutes on each side.
  4. Make the cashew mayo by blending the cashews, water, lemon juice, apple cider vinegar, ground mustard, and salt until smooth. Add more water to thin if necessary.
  5. To serve, divide the lettuce, cabbage, carrots, tempeh bacon, and cashew mayo among 4 bowls. Enjoy!