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    Home > Vegan Breakfasts

    Vegan Egg Salad (No Mayo!)

    By Nandor Barta on 12/05/2023 - May contain affiliate links. Please read our disclosure.

    Jump to Recipe Print Pin

    This 15-minute vegan egg salad is a delicious twist on the classic egg salad. It is a plant-based version that is just as creamy and flavorful but without any eggs and is instead made with firm tofu and a homemade creamy cashew-based dressing.

    A stack of two sandwiches. Both with brown sliced bread, arugula, and tofu cubes in thick yellow sauce to mimic egg salad.

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    Everyone following a vegan diet should have a collection of savory vegan breakfast recipes that are easy and delicious. If that is what you have been looking for, I recommend checking out my vegan breakfast casserole, vegan frittata, and vegan fried eggs.

    Jump to:
    • ❤️ Why you’ll love it 
    • 🧾 Key ingredients
    • 🥘 Equipment
    • 👩‍🍳 Instructions
    • 💡 Expert tip
    • 🔄 Variations
    • 🥣 Serving ideas
    • ❄️ Storing tips
    • 🤔 FAQs
    • More vegan egg recipes
    • Vegan Egg Salad (No Mayo!)

    ❤️ Why you’ll love it 

    I love how simple it is to get a creamy vegan egg salad with simple plant-based ingredients. I have used tofu in this recipe, which makes a fantastic substitute for eggs. Combining it with the homemade creamy dressing takes on a texture and flavor that is remarkably similar to traditional egg salad.

    Speaking of which, the homemade vegan dressing takes this salad to the next level. It is made from cashew nuts, which have been soaked to make them soft and blendable. Combined with dairy-free milk, nutritional yeast, and a blend of spices, it creates a rich, creamy, and flavorful dressing that pairs perfectly with the firm tofu.

    I particularly love using homemade cashew milk for this recipe, as it adds an extra layer of nutty flavor that compliments the other ingredients beautifully. This recipe also uses turmeric for the classic yellow color, garlic powder for an extra flavor kick, and black salt (kala namak), which adds a sulfuric taste similar to that of eggs. 

    A spoon of yellow egg salad with a stack of two sandwiches. Both with brown sliced bread, arugula, and tofu cubes in thick yellow sauce to mimic egg salad.
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    🧾 Key ingredients

    This vegan egg salad recipe calls for simple, plant-based ingredients easily accessible at your local grocery store. Many of these items, such as tofu and cashews, may already be in your pantry or fridge!

    All ingredients of this healthy vegan egg salad recipes is show in small glass bowls

    Firm tofu is the star of this recipe, providing the texture and protein content that mimics traditional egg salad. Remember, firm tofu is the best choice for this recipe; silk or soft tofu will result in a spread, not an egg salad.

    Cashew nuts and dairy-free milk (I love homemade cashew milk) work together to create a creamy, satisfying dressing for our salad.

    Nutritional yeast is a key ingredient that adds a cheesy, savory flavor to the salad. It is a staple in many vegan kitchens due to its versatility and because it reminds me of parmensan cheese.

    Turmeric and black salt are essential for achieving this salad’s ‘eggy’ flavor and color. Turmeric provides a vibrant yellow color, while black salt adds a unique sulfuric taste that closely resembles that of eggs. Do not skip the black salt if you aim for a realistic egg salad flavor.

    🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.

    🥘 Equipment

    For this vegan egg salad recipe, the high-power blender is not essential. Although I love using my Vitamix to make smooth textures, here the amount is too small. Despite its powerful motor you either need to use a larger batch or the ingredients will be flying around. A good immersion blender is perfectly fine to do this job.

    👩‍🍳 Instructions

    Preparing the ingredients

    STEP 1
    Begin by soaking the cashews. You can do this overnight, or if you are short on time, soak them in boiling hot water for about five to ten minutes.

    STEP 2  
    While the cashews are soaking, peel and finely chop a small onion. Squeeze some fresh lemon juice.

    STEP 3

    Use firm tofu and press it. We used our trusted TofuBud*, but you can choose any DIY method or tofu press. For more information, tips, and steps, read our complete guide on how to press tofu and our honest review of TofuBud.

    Making the vegan egg salad

    STEP 1
    Now that your ingredients are ready, it is time to make the creamy dressing. Combine the soaked cashews, nutritional yeast, dairy-free milk, chopped onion, lemon juice, mustard, and spices in a tall container.

    A tall glass container with cashews, mustard, and other spices and flakes.

    STEP 2
    Blend these ingredients with a hand blender until the mixture is smooth and creamy.

    A hand is holding an immersion blender that makes a yellow creamy sauce.

    STEP 3
    Once your dressing is ready, gently mix it with the tofu cubes. Feel free to add any additional toppings or flavors you prefer. Assemble it between two slices of bread with lettuce or leafy greens. Your vegan egg salad is now ready to be enjoyed!

    A glass bowl with white tofu cubes mixed with a yellow sauce by a hand holding a silicone spatula.

    💡 Expert tip

    The secret to achieving the perfect vegan egg salad lies in the texture of firm tofu and the sulphuric taste of using black salt. Using silk tofu instead, you will have a spread, not an egg salad. Remember to press the firm tofu for about ten to twenty minutes to remove any excess water before cutting it into cubes. And do not skip the black salt if you want a realistic egg flavor.

    🔄 Variations

    If you want to give this vegan egg salad a refreshing twist, consider adding freshly chopped herbs such as parsley, dill, or basil. They will add a delicious freshness and a pop of color to your salad, making it even more flavorful.

    If you are a fan of spicy food, why not add some chili flakes? They will give your salad a spicy kick, adding an exciting twist to the creamy and mild flavors of the tofu and cashew nuts.

    If you enjoy a tangy flavor in your salads, consider adding chopped pickles to your sandwich or salad. They will add a wonderful crunch and a savory flavor that perfectly compliments the creaminess of the cashew dressing.

    If you are an avocado lover, why not add some to your salad? It will add a creamy texture and a rich flavor, making your salad even more delicious. Plus, avocados are packed with healthy fats and fiber, making your salad even more nutritious.

    A wooden bowl with lettuce leaves topped with yellow egg salad. A hand is holding a spoon to take some.

    🥣 Serving ideas

    This vegan egg salad is perfectly creamy and delicious. Start your day with a hearty breakfast sandwich by having it between two slices of sandwich bread. You can add leafy greens like spinach or arugula and a few slices of tomato or avocado for an extra veggie boost.

    It also goes great for brunch and other delicious savory vegan breakfasts or sweet ones.

    For a more substantial meal, consider making tortilla roll-ups with this recipe. Spread a generous amount of the salad on a tortilla wrap, add some leafy greens and chopped spring onion or chives, and roll them up tightly. 

    You can enjoy these as they are or slice them into pinwheels for a fun and tasty meal. They are also great for lunch boxes or outdoor picnics. 

    Or, how about skipping tofu scramble to make vegan breakfast burritos, but adding this instead. So yummy!

    A stack of two sandwiches. Both with brown sliced bread, arugula, and tofu cubes in thick yellow sauce to mimic egg salad.

    ❄️ Storing tips

    Storing and reheating this vegan egg salad is simple and easy. You can even make a large batch to enjoy for a few days. 

    To store the leftovers, make sure it cools down thoroughly first. Then, transfer it into an airtight container and place it in the refrigerator. When stored in the fridge, this dish will stay fresh and delicious for about three to four days.

    Unfortunately, this salad does not fare well in the freezer due to the creamy nature of the tofu and cashew-based dressing. The texture of the dressing can become grainy and unappealing when frozen and then thawed. So, it is best to enjoy this dish fresh or refrigerated.

    It is a cold salad so I do not recommend reheating it.

    A wooden bowl with lettuce leaves topped with yellow egg salad. A stack of egg salad sandwich is right next to it.

    🤔 FAQs

    Why do you need to soak cashews?

    Soaking cashews is an essential as soaked cashews are easier to blend and work with, especially if you do not have a high-power blender. A quick soak of about five minutes in hot water should soften them.

    Can you use roasted and/or salted cashews?

    Yes, you can undoubtedly use roasted cashews in this recipe. The roasting process can bring out a delicious flavor that adds to the overall taste of the salad. If you only have salted cashews, simply rinse the excess salt using a sieve or strainer before using them in the recipe.

    Why is black salt necessary for this recipe?

    Black salt, also known as kala namak, is a crucial ingredient in this recipe, giving the dish its distinctive eggy flavor. Without it, the salad will still taste delicious but will not have a realistic egg-like taste. If you aim to closely imitate traditional egg salad, including black salt is highly recommended.

    Why is silk tofu not suitable for this recipe?

    Silk or soft tofu is used to make sauces, dressings, or cheesecakes due to its soft texture. Using it in this recipe will result in a spread rather than an egg salad. Therefore, I recommend using firm tofu to achieve the desired consistency for this recipe.

    More vegan egg recipes

    You can browse through all recipes using tofu since they are not only an excellent egg substitutes but they can be used as a meat substitute in various dishes. For more vegan egg replicas here are my favorite ones:

    • A frying pan with frittata, chopped veggies in an eggy batter. A hand is holding a knife to make slices.
      Vegan Frittata
    • Cherry tomatoes, mushroom slices, bell pepper slices on top of a yellow cake-like dough is in a white casserole dish. A slice served on a white plate is in the background
      Vegan Breakfast Casserole
    • 3 fried egg lookalike with white and yolk part on a black plate sprinkled with green spring onion rings.
      Vegan Fried Eggs
    • Yellow tofu crumbles in a white frying pan sprinkled with fresh herbs and red pepper flakes. A wooden spatula is placed inside.
      Tofu Scramble

    THANK YOU so much for visiting our website. Please comment below if you have tried this recipe. We LOVE hearing from you! If you loved the recipe, please don’t forget to give us a ⭐⭐⭐⭐⭐ RATING. We appreciate all of our readers.  

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    A stack of two sandwiches. Both with brown sliced bread, arugula, and tofu cubes in thick yellow sauce to mimic egg salad.

    Vegan Egg Salad (No Mayo!)

    Nandor Barta
    This 15-minute vegan egg salad is a delicious twist on the classic egg salad. It is a plant-based version that is just as creamy and flavorful but without any eggs and is instead made with firm tofu and a homemade creamy cashew-based dressing.
    4.9 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Total Time 15 minutes mins
    Course Breakfast, Salad, Side Dish
    Servings 4 servings
    Calories 174kcal

    Equipment

    • Immersion hand blender with 20 fl oz container
    • Simple tofu press
    • TofuBud (pressing tofu in 15 minutes)

    Ingredients
     
     

    • 10.5 oz Firm tofu
    • ½ cup Cashew nuts
    • 1 Onion (small)
    • ¼ cup Dairy-free milk (homemade cashew milk)
    • 1 tsp Nutritional yeast
    • ½ tsp Turmeric
    • ½ tsp Black salt
    • ½ tsp Garlic powder
    • ½ tsp Lemon juice (freshly squeezed)
    • 1 tsp Mustard
    • 1 Spring onion or chives optional
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    Instructions
     

    Prepare the ingredients

    • Soak cashews overnight or for 5-10 minutes in boiling hot water.
    • Peel and chop a small onion.
    • Squeeze some lemon juice.
    • Unpack and drain your tofu. Press tofu for 10-20 minutes to get rid of any excess water. Finally, cut your tofu into cubes.

    Make a creamy dressing

    • Take a tight but tall container and add soaked cashews, nutritional yeast, dairy-free milk, chopped onion, lemon juice, mustard, and spices and blend them with a hand blender until smooth and creamy.

    Make vegan egg salad

    • When your dressing is ready, mix it gently with the tofu cubes. Add your favorite toppings and flavors (see recommendation in Notes). 
    • Take two slices of bread. Place lettuce or leafy greens on one of the slices. Then spread the egg salad evenly on it. Top it again with lettuce or leafy greens. Then cover it up with the other slice. Enjoy!
    Tried this recipe? Can we see it?Please share a picture with us by uploading an image to Pinterest below ours.

    Notes

    Flavors and Toppings
    • spring onion or chives
    • fresh dill or fresh parsley
    • diced avocado
    • chopped celery
    • finely grated horseradish
    • chopped pickles
    • chopped olives
    • shaved carrots
    • hot sauce

    Video

    Nutrition

    Nutrition Facts
    Vegan Egg Salad (No Mayo!)
    Amount Per Serving (1 serving)
    Calories 174 Calories from Fat 99
    % Daily Value*
    Fat 11g17%
    Saturated Fat 2g13%
    Polyunsaturated Fat 3g
    Monounsaturated Fat 5g
    Sodium 318mg14%
    Potassium 191mg5%
    Carbohydrates 10g3%
    Fiber 2g8%
    Sugar 3g3%
    Protein 11g22%
    Vitamin A 59IU1%
    Vitamin C 3mg4%
    Calcium 128mg13%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    UPDATED: This recipe was originally posted in March 2020. It has been rewritten with more info, tips, and serving suggestions, and republished in May 2022.

    540 shares

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      4.88 from 8 votes (5 ratings without comment)

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    1. Tamara

      July 23, 2024 at 11:49 pm

      Is there a nut free option?

      Reply
      • Nandor Barta

        August 01, 2024 at 7:55 am

        Hi Tamara, I would try it with sunflower seeds or pine nuts (if it is safe to eat). But the taste will be a bit different since cashews have a more neutral taste.

        Reply
    2. Jon R

      April 29, 2020 at 1:22 pm

      5 stars
      I’ve been looking for a good WFPB egg mayo recipe. I used to make it with vegan mayo but just way too much oil etc. This recipe is amazing. I didn’t expect it would be so good. Very happy to have found this. Your other recipes look great, will def give them a try. Great job. Thanks.

      Reply
      • My Pure Plants

        April 30, 2020 at 4:56 pm

        We are so happy you liked the vegan egg salad recipe. Thanks for letting us know.

        Reply
    3. Mary

      April 12, 2020 at 7:24 pm

      5 stars
      I am not a vegan but was curious how this would taste (I love egg salad). I made it earlier today and ate it for lunch with my husband. It’s delicious!

      Reply
      • My Pure Plants

        April 12, 2020 at 7:37 pm

        Hi Mary, thanks for being interested in trying vegan recipes. We are so glad you liked our egg salad recipe.

        Reply
    4. Rita

      April 07, 2020 at 5:23 pm

      5 stars
      This was the best vegan egg salad I have had d since becoming vegan 5 years ago.
      Thank you so much!

      Reply
      • My Pure Plants

        April 07, 2020 at 6:00 pm

        We are so happy you loved it. Thanks for trying our recipe.

        Reply

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    Portrait of Emese and Nandi My Pure Plants

    Hi, we are Emese Maczkó and Nándor Barta, the founders and recipe creators behind My Pure Plants. We are sharing our knowledge and expertise in vegan recipes and encourage you to try home-cooked meals using locally-sourced, organic, whole foods.

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