Vegan Egg Salad {No Mayo}
This is the best vegan egg salad on the internet! It tastes just like the real thing but is made with 100% whole foods and no mayo or oil! This egg salad is made with a tofu base and a creamy cashew sauce that tastes SO realistic you won’t believe it is vegan! It can be made in under 10 minutes and works great for leftovers or meal prep as well!
Other recipes you’ll love
High Protein Green Goddess Salad {Viral TikTok Recipe}
Creamy Lemon Chickpea Soup with Tempeh
Why you’ll love this vegan egg salad
- It is made with no mayo, oil or processed foods.
- It tastes just like the real thing!
- It’s high in protein and loaded with healthy fats!
- It takes less than 10 minutes to make!
- You can use it for meal prep!
How to make vegan egg salad
This vegan tofu egg salad is so simple to make, you will be eating in less than 10 minutes!
Start by pressing your tofu. You can do this using a tofu press or by wrapping your tofu in a kitchen towel and placing some heavy objects on top. Press for at least 15 minutes so your tofu can absorb all of the delicious flavour!
Next, crumble your tofu into a large bowl and prep your veggies. Finely dice your celery and pickles and add them into the bowl along with the crumbled tofu.
Now it’s time to make the sauce! This is what gives our egg salad that eggy flavor! Just add all of the ingredients into a high speed blender and blend until completely smooth. The secret ingredient to give that eggy taste is Black Salt, otherwise known as kala namak! It has a sulfur/eggy taste that is perfect for any vegan egg recipes!
Add your creamy sauce over your tofu & veg and mix to combine. Make sure to mix it well to get into all of those little nooks and crannies and you are ready to enjoy!
How to eat your vegan egg salad
- In a sandwich! I like to add some lettuce or arugula and tomato for freshness!
- In a wrap or burrito. Add in any of your favorite toppings!
- On top or a salad or nourish bowl.
- By the spoon! (yes, it’s that good)
- With some crackers and veggies!
Some tips from Steph
Don’t skip the black salt! This is what gives our vegan egg salad its’ eggy flavor! You can find some on Amazon here!
Double the recipe! I love to double this recipe because my boyfriend and I are obsessed this stuff! We go through it so fast so we always make a double batch that lasts us for a couple days!
Soak your cashews first if you do not have a high speed blender. This will ensure that the sauce comes out nice and creamy without any chunks in it!
Make it nut free! You can make this easy vegan egg salad nut free by swapping the cashews for hemp seeds or silken tofu. You could also use vegan mayo in place of cashews as well!
Make it soy free! Make a vegan chickpea egg salad instead of using tofu! Use 2-3 cans of chickpeas and mash them up! The texture will not be identical but it will be similar enough and packed with fiber! Just mash your chickpeas with a spoon or potato masher and mix in that yummy dressing!
Storing your vegan egg salad
You can store your vegan tofu egg salad in an airtight container in the fridge for up to 5 days! I personally like it best the day of, as I find it is much more flavorful but it still tastes great after a few days as well! If you find this as well you can make some extra sauce and mix it in as you eat it throughout the week!
Other recipes you’ll love
High Protein Green Goddess Salad {Viral TikTok Recipe}
Creamy Lemon Chickpea Soup with Tempeh
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Vegan Egg Salad {No Mayo}
Ingredients
- 1 450g block Extra Firm Tofu
- ½ cup Diced Celery
- ⅓ cup Diced Pickles
- ½ cup Soaked Cashews
- 0.4 cup Almond Milk or other plant milk
- 1 tbsp Apple Cider Vinegar
- 2 tsp Dijon Mustard
- 2 tsp Maple Syrup
- 2 tsp Onion Powder
- 1 tsp Turmeric
- ½ tsp Pepper
- 1 tsp Black Salt also known as kala namak
Instructions
- Press your tofu for 15 minutes using a tofu press or by wrapping it in a kitchen towel and placing some heavy objects on top.
- Crumble your tofu into a large bowl.
- Finely dice your celery and pickles and add them into your bowl with the tofu.
- Now make the dressing in a high speed blender, Blend everything together until smooth. If you do not have a high speed blender soak your cashews in boiling water first for 15 minutes so the sauce comes out nice and smooth.
- Mix in your sauce and enjoy by the spoon, in a salad or in a sandwich!
- I usually double this recipe so there are some leftovers because it is SO good!