Recipe Directions

  • 1. Place everything (except celery and red pepper) into a high-speed blender. Blend very well until it resembles a smooth, creamy Hollondaise sauce.
  • 2. Pour yellow “egg salad” liquid mixture into a large bowl. Add finely chopped celery and red pepper.
  • 3. Stir everything together with a spoon until celery and red pepper are nicely coated.
  • 4. Enjoy immediately or store for up to 4 days in the fridge.

The Rawtarian's Thoughts

By The Rawtarian

This cashew-based mock egg salad recipe tastes surprisingly like the real thing.  It’s very rich and satisfying, and tastes best when balanced with light, fresh veggies, especially romaine lettuce. 

If your blender isn’t powerful and has a difficult time blending harder items, consider soaking the cashews in warm water for an hour to soften them. Rinse and pat dry before using.

Another idea is to add some chopped mushroom to the red bell pepper and celery. The chewy texture of the mushrooms resembles the texture of egg whites.

Recipe Photos

Nutrition Facts

Nutritional score: 78 out of 100
  • This recipe is very low in Calories, and Carbohydrates.
  • This recipe is low in Sodium.
  • This recipe is a good source of Protein, Iron, and Vitamin C.
  • This recipe is a noteworthy source of Vitamin B6, and Vitamin K.

Amounts per 103 g (4 oz) suggested serving

NameAmount% Daily
Calories 198 8 %
Protein 7 g 12 %
Fat 15 g 19 %
Carbohydrates 12 g 4 %
Dietary Fiber 1.9 g 6 %
Sugars 3 g
Calcium 24 mg 2 %
Iron 2.6 mg 20 %
Sodium 310 mg 13 %
Source: The Rawtarian, USDA

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Comments and Reviews

All

27 votes
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Lucas, sounds like you're on a roll! Glad to have you here.

35 votes
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Funny Juanita, I read your comment before I realized which recipe it was on, and I thought - bet this is the raw egg salad recipe lol

30 votes
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This looks like the perfect recipe to try out the Himalayan black crystal salt I just got :)

Posted from The Rawtarian App

28 votes
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I forgot to say that I only eat raw sometimes, as I have just started incorporating raw into my diet, so obviously potato salad wouldn't be raw, but great for vegans! :)

25 votes
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Glad to have you here Jo! Glad you enjoyed the recipe :)

30 votes
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I have just eaten this for my lunch and it was delicious! Very rich, but as you said, you only need a little. I added some chopped avocado at the end, as mentioned in a previous post, and it worked really well. I reckon it would be lovely on potatoes for a summer potato salad too!

33 votes
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I added salad cut hearts of palm to this recipe... Not raw, but a good soft texture like egg whites :-)

Posted from The Rawtarian App

31 votes
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Interesting! Bet that was yummy. Thanks for sharing Cyndee :)

32 votes
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Can't believe how much this tastes like egg salad. Had it for dinner and lunch today.

Posted from The Rawtarian App

33 votes
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Glad you are enjoying it Jennifer! I do too - I love it with red pepper

32 votes
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Oh wow! With all these good comments I'm ready to give this recipe a try for my Raw Potluck on Saturday! :) I wanted to know tho, how many portions does this recipe gives? And does it have to be eaten rightaway or we can keep it in a sealed container in the fridge for a day or two? Thanks dear, and amazing blog btw! :)

34 votes
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Hi Audrey Rose, it is best fresh but yes it does keep pretty well for a day or two - just store the "creamy" part on its own, and then add the "mixins" (celery etc) just a few minutes before eating. It makes quite a few small servings (4 or 5 maybe?) because it is very rich and you can only handle so much in one sitting

25 votes
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I love your "egg" salad. Its really good. I'm mostly vegan though sometimes I'm vegetarian. I really like eggs. So this week I decided to be raw vegan and try to include food that I like into my menu. Well this hit the spot. I took it to work for lunch and my coworker tried it and couldn't believe that it didn't have eggs in it. Your a genius.

24 votes
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So glad you enjoyed this Margaret! Any that is a hit with non-raw foodies is a keeper :)

28 votes
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Most amazing! Who would of thunk! This will be a staple in my home!

Posted from The Rawtarian App

25 votes
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Hi Tiffany, I am so glad you enjoyed it! I love it too. It's crazy creamy and rich.

27 votes
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I know this may sound silly, but was wondering if there is an approximate calorie count to this recipe?

32 votes
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Lots!!! But the good news is that it is so rich that you can't eat too much because it is so dense it makes you really want to eat a lot of crisp greens (romaine lettuce) with this.

27 votes
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Mine looks a little different from yours.... and it doesn't exactly taste like egg salad... but it's totally delicious and I'll totally make it again!! This was my first recipe of yours to try and I can't wait to try more!!

25 votes
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Mine consisently looks like my picture above. I am curious what about yours looked different?

29 votes
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Umm, I made this last night. I'm trying very hard to conceal my joy, but it was FANTASTIC! I am in love with this recipe. I made quite a bit, so I have some for lunch today. Fantastic fantastic fantastic, and it taste JUST like the real deal. Ms. Rawtarian, you truly are a God send.

32 votes
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Laura-Jane beams :)

26 votes
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Question: On some of the ingredients you have the word "reserve" listed. Can you please explain what this mean? Thank you bunches!

26 votes
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Good question! It means "do not lump this together with the other stuff " or "set aside" :) It's a warning to stop you from dumping the "reserve" stuff into the other mixture too early. Hope that makes sense!

24 votes
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Oooh, I get it. Thank you.

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