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
- 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
| Name | Amount | % 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 % |
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Comments and Reviews
All
The Rawtarian
Aug 30, 2012
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!
Christen
Aug 30, 2012
Oooh, I get it. Thank you.
Dee
Jul 23, 2012
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!
The Rawtarian
Nov 02, 2012
So glad you liked it Dee! Finely chopped zucch. for texture is a nice idea!
connie bennett
Jun 04, 2012
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
Benjamin
May 28, 2012
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! :)
The Rawtarian
Jun 01, 2012
Red bell pepper :)
The Rawtarian
Jun 01, 2012
PS: I edited the recipe so it's clearer now , thanks :)
Otillie
May 08, 2012
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!
The Rawtarian
May 12, 2012
Yay!
Sara
May 01, 2012
Is the tumeric fresh or dried? This looks so wonderful!
The Rawtarian
May 06, 2012
dried
Sara
May 02, 2012
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!
The Rawtarian
May 06, 2012
Glad it was a success :)
Amanda
Apr 17, 2012
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! :)
The Rawtarian
Apr 23, 2012
It does!!! Lol
Glad you liked it :)
Otillie
Mar 19, 2012
I just made this tonight and it is amazing! Love love love!
The Rawtarian
Mar 20, 2012
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
Carrie
Mar 11, 2012
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!
The Rawtarian
Mar 12, 2012
My pleasure Carrie. I like your substitution ideas.
Danny Newcomer (Raw-Fire Chef)
Feb 25, 2012
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.
Marnster
Apr 23, 2012
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. :)
The Rawtarian
Feb 28, 2012
Thank you Danny! I look forward to trying some
Abbie
Jan 02, 2012
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!
The Rawtarian
Jan 02, 2012
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 :)
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