Eggless Egg Salad
If you hail from the northeastern United States or in particular New York, you will know that egg salad sandwiches are a staple on any lunch menu. This was one thing I REALLY missed when I went plant-based. You know, comfort food. Well, here it is! THE BEST eggless egg salad brought to you by yours truly. It took many tries in the test kitchen, but we finally have a winner. Many of my readers agree and I hope you will too… this tastes like the real deal!
Ingredients
1 cup raw cashews
scant 1 cup water
1 TBS yellow mustard
1 tsp white miso
1 tsp onion powder
1 tsp curry powder (optional but adds a nice depth of subtle flavor)
½ tsp Black Kala Namak salt (this gives that distinctive eggy flavor!)
¼ tsp turmeric powder
½ package of soft tofu
Method
Place all ingredients except the tofu in a high-powered blender, blending until you reach a smooth, pasty consistency.
Transfer to a bowl and crumble in the tofu.
Fold in gently to combine.
Add chopped onions, celery or anything else you like!
Add love 💗
Easy peasy.
Notes
Well, if you don’t have a high-powered blender yet… what are you waiting for? The yellow (yolk) part of this recipe won’t quite be the same unless you have a good blender. I recommend VITAMIX.