Vegan Egg Salad (No Mayo!)

Name: Vegan Egg Salad (No Mayo!)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Ingredients: 10 ½ 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)

4 servings

servings

5 minutes

active time

15 minutes

total time

Start Cooking

Ingredients

10 ½ 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)

Directions

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!

Nutrition

Serving Size

Calories

174 kcal

Total Fat

11 g

Saturated Fat

2 g

Unsaturated Fat

8 g

Trans Fat

Cholesterol

Sodium

318 mg

Total Carbohydrate

10 g

Dietary Fiber

2 g

Total Sugars

3 g

Protein