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

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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.

29 votes
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Omg! This is soooooo delicious! I made half the recipe because in the past I've wasted expensive ingredients on recipes that seriously bombed..but now I wish I made double! I added green onions and finely chopped zucchini, and a little stevia to give it a "relish" taste..ate it on a leaf of romaine lettuce...omg good! This is such a keeper!

32 votes
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So glad you liked it Dee! Finely chopped zucch. for texture is a nice idea!

26 votes
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being a southern gal it needs just a dash of dried mustard,adds color and that southern spiceness good recipe,tks im raw and love to cook haha the cooking is the best part next to e3atting all this yummy food and not halving to watch diet,,,lol

25 votes
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I'm used to cooking TV dinners(the vegan friendly ones, not the chemical/mystery ingredient ones, and not the (somewhat)healthier ones with meat) but lately, after reading studies about items that are in 99% of the food in stores... Looking at the ingredients in prepared foods, seeing the 50+ ingredients, thinking about what some of the items are/might be made of(such as pink slime, gelatin, and red dye) makes grocery shopping more of a nightmare for me than making food from scratch.

The reason I'm writing this comment, is... On the ingredient list, where it says "fresh red pepper" would that be a red bell pepper, or the seasoning?

By the way, since I'm new to making food from scratch, and don't have easy access to anywhere that offers classes to help people make vegan friendly food, this website makes looking at recipes(and following recipes) a lot less daunting. I'm glad I found your site, and I'm looking forward to making some of the dishes on here! :)

24 votes
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Red bell pepper :)

25 votes
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PS: I edited the recipe so it's clearer now , thanks :)

25 votes
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Oh lord I just put some shallot in the yellow cream portion of it and blended it in. Amazing! My husband said it's the best batch yet!

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Yay!

23 votes
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Is the tumeric fresh or dried? This looks so wonderful!

28 votes
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dried

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Update! I used about a thumb sized piece of turmeric. We ate this with flax crackers and it was a big big hit. Thank you!

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