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.

  • 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 extra-firm silken tofu
  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!
*NOTE: If you don't have a blender you can use a food processor. The texture won't be quite as smooth but I've done it and it's still yummy.

Makes 4 good-sized sammiches. Enjoy!

Healthy trails,

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