Aug 25, 2015

The BEST Eggless Egg Salad ~ Plant-based, oil and mayo free!

Okay this is the THIRD recipe I am sharing with you for egg salad. Why? Because I love it!!! It was always on my yummy list before I abandoned animal foods. If you grew up in the northeast US, particularly near New York City, you know that egg salad is a lunchtime staple and a favorite of many, found in every delicatessen and diner across the concrete terrain. 
Enter this plant-based version which is now my go-to, veganized favorite lunch. The flavor and texture just blew us away. It is so very similar to actual egg salad. But A WHOLE LOT healthier! So if you’re a fan of this traditional sandwich then you must, must, must try this nutritious alternative.
I’m sorry to say but if you don’t use a high-powered blender, the yolky portion of the mixture will not be smooth enough. So if you don’t have a good blender yet, I highly recommend a VITAMIX as it is THE best on the market that I have found in my years and years of using them. If you order from the above link, I will get a small commission (thank you!). Since I do NO advertising on my blog, every little bit of support really helps me to continue to share recipes with you. 🙂 
Healthy trails,
Helyn-Signature6
 
The BEST Eggless Egg Salad!

Prep Time: 15 minutes

Total Time: 15 minutes

An old-time favorite made plant-based!

Ingredients

  • 1½ cups raw cashews, soaked for about 5 hours (or overnight is fine)
  • about ½ cup water
  • 2 TBS yellow mustard
  • ½ tsp onion powder
  • ½ tsp curry powder
  • ½ tsp turmeric powder
  • ½ tsp Black Kala Namak salt (this gives it a distinctive eggy flavor!)
  • 1 package tofu (see note)

Method

  1. Rinse the cashews and place in a high-powered blender. Add water a little at a time, blending until you reach a smooth, pasty consistency. Add remaining ingredients, EXCEPT the tofu, and blend again until combined.
  2. Transfer to a bowl and crumble in the tofu.
  3. Fold in gently to combine.
  4. Add chopped onions, celery or anything else you like!

Notes

NOTE: In the photo above I have a silken tofu pictured. You can use whatever kind of tofu you have on hand. I have found that a soft tofu works best for this recipe, but not necessarily silken, since silken tends to fall apart too easily.

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22 responses to “The BEST Eggless Egg Salad ~ Plant-based, oil and mayo free!”

  1. I have been wanting to use the black salt I bought. I don't eat nuts. Is there something else I could you in place of the cashews? Do you use it for the flavor or the texture?

  2. couch8 says:

    Where do you get the salt? Thanks..

  3. Helyn says:

    It is for the texture and I'm not sure what else would work… MAYBE white beans (navy, great northern, etc.). But I'm not sure because I haven't tried that. If you try it can you let us know the results? Thank you!!

  4. Helyn says:

    Oops, sorry I meant to include a link to my Amazon store. It's up there now in the ingredients section. Enjoy!! 🙂

  5. I'm going to try it. I will let you know.
    Thank You!

  6. I made this today (minus the curry) and it was delish.

  7. Helyn says:

    Awesome! Thanks for your feedback 🙂

  8. Carla Golden says:

    You have made me the happiest vegan tonight! Just made your amazing eggless salad and I am on Cloud 9! Enjoyed two sandwiches and contemplated a third. Egg salad sandwiches were my comfort food once upon a time. I've refrained from making vegan versions due to all the vegan mayo/oil. LOVE the cashews instead. Enjoyed mine on sprouted grain toast piled high with eggless salad and big fresh basil leaves. You have given me a gift Helyn in this recipe. Thank you!

  9. Helyn says:

    YAY!!!!! I am so pleased that you enjoyed it so much, Carla! ((( BIG SMILE )))

  10. JCB says:

    I don’t use silken tofu because it contains soy isolates. Do you think regular firm tofu would work if I blended it first?

    • helynskitchen says:

      Hi, I found Nasoya silken tofu (in the produce section, cold) without soy isolates. But you could really use any tofu for this. The tofu is used as the cooked egg white substitute and I found that silken was the best for duplicating this texture. But any tofu will do–just may change the consistency a bit. Hope this helps!

  11. Sita says:

    I just want to say that this really is delicious. You have nailed it Helen! Thanks, Sita

  12. Sita says:

    Helen,

    Thanks for this recipe. I am an avid vegan cook, and this “egg” salad is truly delicious. Seriously, with the Indian salt, you can’t tell the difference between this and the real thing. My husband loves it, too.

    Sita

  13. Swann says:

    Hi Helyn- like you, I grew up on egg salad (although in the South 😉 ) and of all the plant-based foods that I have tried which have imitated omnivore foods, this is the closest and best! With the black Kala salt, it tastes exactly like egg salad. LOVE IT!!! My family often added sliced green olives to it for an “egg and olive sandwhich”. I tried it with this recipe and, oh my goodness, it was like being back home. Thank you for your creativity and genius!

    • helynskitchen says:

      Oh, you are SO WELCOME! I haven’t made this in a while … thanks for reminding me about it! 🙂 I’m so happy you enjoyed the recipe. 🙂 xoxo

  14. Deena says:

    HELYN!

    You knocked it out of the ballpark with this one, my husband and I LOVE it! I am soooo excited to find it, thank you so much for sharing this delicious recipe!!! This is going to be a staple in our house now! 🙂

  15. Jeanne says:

    JUST WOW! This is delicious! Love the fact I can use cashews and not vegan mayo.
    I didn’t use the curry (this time), but did add dried dill and a bit extra salt. I also threw abut a 1/3 cup chopped onions in with the blender stuff as I like the flavor, but not biting into raw onion.
    Oh, and it took me about a 1/4-1/3 cup more water in my vitamixt to get it moving and smooth. WINNER!

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