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Crunchy & Creamy Dill Pickle Broccoli Slaw Ingredients Dressing cup raw cashews, soaked for at least 2 hours cup chopped dill pickles cup water 2 tablespoons avocado oil 1 tablespoons white wine vinegar 1 tablespoons lemon juice 1 teaspoon vegan Worcestershire sauce 1 teaspoon agave nectar 1 clove garlic peeled 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon dried dill sea salt and ground black pepper, to taste Slaw 1 bunch broccoli 4 cups shredded cabbage (from small head) 1 cup thinly sliced sweet onion (from medium-sized sweet onion) cup chopped dill pickles cup chopped fresh dill Equipment Blender Notes My favorite substitutes for raw cashews are sliced and skinned almonds or raw sunflower seeds

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Ingredients 1/2 cup red wine vinegar 1 garlic clove, peeled and grated 3/4 teaspoon dried oregano 1/2 teaspoon dried Italian seasoning 1/8 teaspoon red pepper flakes 2 teaspoons Dijon mustard 1 cup olive oil 1/3 cup Parmesan cheese, finely grated Pinch of salt and pepper to taste Instructions Whisk the ingredients (except Parmesan cheese) together in a bowl or add ingredients to a mason jar, seal the lid and shake vigorously to blend well