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
Jan 31, 2013
Interesting! Bet that was yummy. Thanks for sharing Cyndee :)
Jennifer
Jan 10, 2013
Can't believe how much this tastes like egg salad. Had it for dinner and lunch today.
Posted from The Rawtarian App
The Rawtarian
Jan 11, 2013
Glad you are enjoying it Jennifer! I do too - I love it with red pepper
Audrey Rose
Jan 10, 2013
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! :)
The Rawtarian
Jan 11, 2013
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
Margaret Simpson
Dec 04, 2012
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.
The Rawtarian
Dec 08, 2012
So glad you enjoyed this Margaret! Any that is a hit with non-raw foodies is a keeper :)
Tiffany
Dec 02, 2012
Most amazing! Who would of thunk! This will be a staple in my home!
Posted from The Rawtarian App
The Rawtarian
Dec 08, 2012
Hi Tiffany, I am so glad you enjoyed it! I love it too. It's crazy creamy and rich.
Aimee
Oct 11, 2012
I know this may sound silly, but was wondering if there is an approximate calorie count to this recipe?
The Rawtarian
Oct 11, 2012
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.
Sheila
Oct 02, 2012
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!!
The Rawtarian
Oct 08, 2012
Mine consisently looks like my picture above. I am curious what about yours looked different?
Christen
Aug 31, 2012
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.
The Rawtarian
Sep 07, 2012
Laura-Jane beams :)
Christen
Aug 30, 2012
Question: On some of the ingredients you have the word "reserve" listed. Can you please explain what this mean? Thank you bunches!
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!
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