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!
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!
Nutrition
Serving: 1serveCalories: 457kcalCarbohydrates: 27.8gProtein: 28.9gFat: 27.4gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 10.6gSodium: 1361mgPotassium: 820mgFiber: 9gSugar: 7.5gVitamin A: 377IUVitamin C: 3.8mgCalcium: 537mgIron: 7.1mg
Tried this recipe?Let us know how it was!