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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26 votes
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It doesn't taste exactly like eggs, but there is a similarity there, I think.

Let me know what you add to it and how it turns out!

27 votes
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It could be likened to a hollandndaise sauce. Amazing. One of my faves, along with the subway style tuna, and tomato soup, and chocolate frosting...and...

23 votes
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haha you are too cute Michelle! xox Those are all very good ones that you mentioned :)

25 votes
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I read about a black salt that you can sometimes find at indian groceries. It is black because it is sulphered so it has an eggy taste if you add a small bit, if anyone tries this please report back on your experience. It is not the same thing as smoked salt.

22 votes
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I use the sulfer salt, and yes, it does give an eggy taste to stuff. Don't use too much, it is very strong!

28 votes
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There are no comments on this recipe but I've received a ton of emails with people gushing about this raw egg salad recipe :)

198 votes
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Just made &WOW!!! This is the recipe I've been waiting for...so good & not tofu. I am not exactly raw (see tofu comment!) But trying to up my %of raw intake. Now I am really looking forward to trying the other recipes on this site. The egg salad peaked my interest, but mainly because I needed something to make monkey sandwiches with!! So been dying to know y u call them monkey sandwiches...did I just miss that part of the post?? Thanks so much for sharing & helping us all in our journey to healthier bodies!!

196 votes
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Monkey sandwiches cause I envision monkeys holding cukes and eating them like we eat sandwiches :) But also cause I think that my husband said something about eating monkey sandwiches at a raw restaurant that he visited without me. I can't remember if that was what he meant, but this is how my brain connected the dots :)

Glad you enjoyed the egg salad! It's super rich and yummy. As you know!

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