I Finally Recreated My Mom’s Egg Salad! (Plant-Based)

vegan mayonnaise

🥗Healthier: avocado

💰Cheaper: plain yogurt

Avocado provides creaminess while being healthier.

black salt

💰Cheaper: regular salt

Regular salt is more common and less expensive.

turmeric

💰Cheaper: curry powder

Curry powder can provide similar color and flavor.

celery

💰Cheaper: cucumber

Cucumber can add crunch at a lower cost.

Start by making the sauce for the egg salad.

Add 2/3 cup of cashews to a blender.

Add 2 tablespoons of yellow mustard to the blender.

Include 2 teaspoons of dark miso in the blender.

Add 1/2 teaspoon of onion powder.

Pour in 1 tablespoon of lemon juice.

Add 1 tablespoon of white wine vinegar.

Pour in 1/2 cup of water.

Add 1/2 teaspoon of black salt to the mixture.

Blend the ingredients until the cashews are super creamy.

Drain the extra firm tofu and squeeze out excess moisture.

Chop the tofu into small chunks using a fork or a pastry cutter.

Add the chopped tofu to the blended sauce.

Stir the tofu and sauce together until well combined.

Taste the mixture and adjust seasoning if needed.

Store the egg salad in an airtight container in the refrigerator for up to a week.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens