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Raw Vegan Avocado Faux Egg Salad Recipe

Who knew that avocado, cashew nuts and a little secret ingredient can be turned into a delicious and very convincing vegan faux egg salad ? In this Raw Vegan Faux Egg Salad recipe, avocado replaces the diced boiled egg while the cashews are turned into a creamy mayonnaise flavoured with just the right amount of black salt. Black salt or kala namak is naturally rich in sulphur, which makes it smell and taste just like real eggs. You could also add a pinch of turmeric to give the mayonnaise a light yellow tinge. This Quick and Easy Raw Vegan Faux Egg Salad is guaranteed to be a hit with anyone following a vegan diet or cutting down on animal products.

Posted by: michael
On: 10/03/2017

Cuisine

British

Time

< 15 mins

Skill Level

Newbie

Serves

Courses etc.

Barbecue
Detox
Lunch Box
Nibbles and Snacks
Recipes for kids
Side dishes
Starters

You will need

Ingredient	Add
1/2 heaped cup or about 100g organic cashew nuts, ideally soaked for at least 4 hours		More products
1/4 cup filtered water
1 Tbsp extra virgin olive oil		More products
1 lemon, juiced		More products
1/4 tsp black salt (Kala Namak)		More products
1 tsp lecithin granules, optional	Awaiting stock	More products
2 avocados		More products
1 small red onion OR		More products
1 small white onion		More products
freshly ground black pepper, to taste		More products
small bunch fresh parsley	Awaiting stock	More products
a few fresh chives OR	Awaiting stock	More products
a few wild garlic leaves, in season	Awaiting stock	More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Rinse and drain the cashews. Make the mayonnaise by blending the cashews with the water, olive oil, lemon juice, black salt and soy lecithin.
Taste, adding extra black salt if you would like a stronger sulphur flavour, one pinch at a time. Set aside.
Dice the avocado, finely chop the red onion or shallot and chop the fresh herbs. Add to a medium sized bowl, along with good grinding of black pepper and about 3/4 of the served cashew mayonnaise. Toss gently to combine. Feel free to add more of the cashew mayonnaise for a creamier salad.
Serve over lettuce leaves as a starter or as part of a picnic spread, use as a filling for sandwiches, or any other way you would serve real egg salad.