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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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!

25 votes
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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

26 votes
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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!

24 votes
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Glad it was a success :)

26 votes
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I'm not sure if this tastes like egg salad or not, only because it's been about 20 years since I've had real egg salad! But either way, this is delicious! I was looking for a quick and easy dinner and this was exactly that. Thanks! :)

25 votes
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It does!!! Lol

Glad you liked it :)

26 votes
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I just made this tonight and it is amazing! Love love love!

22 votes
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Love right back at ya! It is a good one. I just love it on crisp romaine with lots of chopped up red pepper into little bits

29 votes
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Just made this! Delicious! I used green pepper instead of red pepper (just personal preference), added onion and it tasted just like egg salad! WOW! Thanks so much for a tasty and simple recipe!

24 votes
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My pleasure Carrie. I like your substitution ideas.

24 votes
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You can find Kala Namak (Black Salt) at Indian grocery stores or Amazon.com Not sure how it ever got the name "Black Salt" as it is an odd pink color rather than black.

32 votes
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Not sure if this will help with research, but I found this description of this salt:
"Kala Namak
Kala Namak is also known as Indian Black Salt. It has an unforgettable smell, similar to egg yolks. It is used extensively in Indian cuisine. This salt has become popular with vegan chefs for adding natural egg flavor to their dishes. Pink with a powdery texture."

Be careful, though, because there is also a salt called Black Salt from Hawaii, and that's not the same thing. :)

25 votes
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Thank you Danny! I look forward to trying some

23 votes
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Oh…my…gosh. Just made this and I’m astounded by how much it tastes like egg salad (or at least what I remember egg salad tasting like…I’ve been vegan for quite awhile). I wrapped it in collard leaves, and it was so delicious I nearly polished off the whole recipe. You are a GENIUS. Thank you!

27 votes
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Mmm yah I imagine that this would be fab with collard leaves! The creaminess and the bite of the collard would go perfectly, I would imagine.

Now you've got me craving the collard/egg salad combo Abbie!

I don't buy collard leaves very frequently b/c I don't ever seem to eat them when I have them. Thanks to you I will try this combo :)

24 votes
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Are you familiar with black salt? It has a really strong sulphurous (i.e. eggy) smell. It would definitely give your dish a more egg-like flavour. (Despite the quite potent smell, it is very good, especially on avocadoes)

21 votes
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Never heard of it but I'll keep my eye out for it from now on. Sounds yummy. I mean, eggy, but yummy, if you know what I mean ;)

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