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.
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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.
❤️ 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.
🧾 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!
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.
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.
Preparing the ingredients
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.
While the cashews are soaking, peel and finely chop a small onion. Squeeze some fresh lemon juice.
Making the vegan egg salad
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.
Blend these ingredients with a hand blender until the mixture is smooth and creamy.
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!
💡 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.
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.
🥣 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.
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.
❄️ 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.
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.
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.
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.
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:
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Vegan Egg Salad (No Mayo!)
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!
- spring onion or chives
- fresh dill or fresh parsley
- diced avocado
- chopped celery
- finely grated horseradish
- chopped pickles
- chopped olives
- shaved carrots
- hot sauce
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.