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. 🙂
The BEST Eggless Egg Salad!
An old-time favorite made plant-based!
- 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)
- 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.
- Transfer to a bowl and crumble in the tofu.
- Fold in gently to combine.
- Add chopped onions, celery or anything else you like!
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.