Aug 02, 2013

Chunky Cashew “Egg” Salad. Raw.

MONTHS ago I promised you a tofu-free, vegan egg salad. I finally got around to making this. My honey absolutely loved it the first (only) time I made it so he was a happy camper yesterday! This recipe happens to be raw. I didn’t plan it that way but it’s a nice perk for those of you who are raw foodists! This “egg” salad is absolutely loaded with flavor…

To be honest, my tofu eggless egg salad tastes a bit more like actual egg salad to me, but somehow I really like this one better! The cashews give it a hint of sweetness and with all the other veggie chunks in there, it’s a lot of fun to eat!

Here you go…


       ~ for the “eggs”

  • 1½ cups raw cashews
  • about ½ cup water
  • ½ tsp onion powder
  • ½ tsp dill or any herb you prefer
  • ½ tsp curry powder
  • ½ tsp turmeric powder
  • 2 TBS yellow mustard

       ~ the rest

  • ½ red bell pepper (or a whole small one), diced
  • 1 large celery stalk, diced
  • 1 large green onion, diced
  • 2 TBS raw sunflower seeds
  • 1 avocado, cubed
  • black pepper to garnish
  1. Place all of the egg ingredients into a food processor (add half of the water to start), and pulse until smooth, adding more water as needed, scraping down the sides as you go. If you want to make the process quicker, you can pre-soak the cashews for a few hours, but be sure to add less water when processing. The mixture should be pretty thick and smooth.
  2. Transfer the egg mixture to a mixing bowl and stir in the remaining ingredients, being sure to ADD THE AVOCADO LAST, stirring gently so as to keep it intact as much as possible.
  3. Garnish with some freshly grated black pepper.
Serve on or with whatever you like. It stands nicely on its own, with a salad, or you can make sandwiches with it, have it on crackers… I used some whole grain corn thins and topped it off with yummy sprouts. There are so many possible serving suggestions!
Makes enough for 8-10 sandwiches! Enjoy.

Healthy trails,

4 responses to “Chunky Cashew “Egg” Salad. Raw.”

  1. I love the way you add turneric to a lot of your recipes .. coming from India, it is like second nature for me add turmeric, it is great to see touch of turmeric in such creative ways too 🙂

  2. Helyn says:

    Thank you so much, Mini! Yes, I do use it frequently as it is such a healthy substance. 🙂

  3. Maria G says:

    Hi, Helyn – this is the second of your recipes I've tried (made it yesterday as my friend and I were going to a screening of the RSC's "Richard II" which started at noon, so we were taking food with). She really liked it and she's not even vegan! I have spoken to her about Dr. Fuhrman's books and gave her links to his site and yours. Here's hoping she joins us. (I've barely started myself.) Thank you!!

  4. Helyn says:

    That's great. Maria! Thanks for the feedback. 🙂

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