Mock Egg Salad with Cashew Mayo

Cashew mayo is a delicious vegan alternative to traditional egg-based mayo, and it adds a creamy and tangy flavor to this mock egg salad.

This is vegan, gluten free, high protein and low carb recipe. Dish can be prepared in 45 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 16.

Print Recipe

Easy

Mock Egg Salad with Cashew Mayo

Cooking Method: Mixing Cuisine: International Courses: Lunch, Salad, Vegetarian Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Beginner Prep Time 15 min Rest Time 30 min Total Time 45 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 200 gram Cashews
• 2 teaspoon Lemon juice
• 1 teaspoon Dijon mustard
• 2 teaspoon Nutritional yeast
• 1 teaspoon Turmeric powder
• 1 teaspoon Garlic powder
• 1 teaspoon Black salt
• 1 cup Celery
• 1 cup Red onion
• 2 tablespoon Fresh dill
• 2 tablespoon Fresh chives
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 4 slice Bread
• 4 leaf Lettuce leaves
• 4 slice Tomato

Instructions

1. In a blender, combine cashews, lemon juice, Dijon mustard, nutritional yeast, turmeric powder, garlic powder, and black salt. Blend until smooth and creamy.
2. In a mixing bowl, combine the cashew mayo with celery, red onion, fresh dill, fresh chives, salt, and black pepper. Mix well.
3. Toast the bread slices.
4. Spread the cashew mayo mixture on the toasted bread slices.
5. Top with lettuce leaves and tomato slices.
6. Serve and enjoy!

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 20g31%

Total Carbohydrate 10g4%

Sugars 2g

Protein 10g20%

---

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.