Vegan Egg Salad (No Mayo!)
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.
Servings 4 servings
Calories 174kcal
Equipment
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
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!
Video
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
Nutrition
Serving: 1serving | Calories: 174kcal | Carbohydrates: 10g | Protein: 11g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 318mg | Potassium: 191mg | Fiber: 2g | Sugar: 3g | Vitamin A: 59IU | Vitamin C: 3mg | Calcium: 128mg | Iron: 2mg