Vegan Egg Salad

Before I gave up eggs, one of my favorite summer lunches was egg salad. It’s so light and simple, and it was also an easy source of protein. It was also pretty high in fat and cholesterol between the eggs and mayo, so this healthier, still protein-rich version is such a great replacement! It goes great on some gluten-free bread, or you can use it on your favorite summer salad, This is how we made it:

Vegan Egg Salad

Ingredients:

1 block extra firm tofu

1 cup cooked white beans, rinsed

½ cup raw cashews, soaked in boiling water for 20 mins, then drained

1 clove garlic

¼ cup water

2 tbsp apple cider vinegar

1 tbsp lemon juice

1 tbsp mustard

1 tsp nutritional yeast

½ tsp black salt (kala namak)

¼ tsp turmeric

¼ tsp dill weed

Salt to taste

Black pepper to taste

Add-in options:

2 ribs chopped celery

Chopped pickles

Chopped Red Onion

Directions:

In a high-powered blender, add the white beans, cashews, garlic, water, apple cider vinegar, lemon juice, mustard, nutritional yeast, black salt, turmeric, dill, salt, and pepper. Blend until smooth.

In a small bowl, crumble the tofu keeping some of the texture. Add any add-ins like chopped celery. Pour on the white bean mayo mix, and stir it up. Serve chilled on your favorite bread or salad.