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Vegan Eggless Mayo Free Egg Salad

  • Author: Eat Drink Shrink
  • Total Time: 5 minutes
  • Yield: 2 Servings 1x


  • 1 block Firm Tofu, pressed
  • 1 cup cashews, soaked for at least 4 hours or boiled for 10 mins
  • 1/4 cup red onion, diced
  • 1/4 cup celery, diced
  • 1/4 tsp paprika
  • 1 tsp Lemon Juice
  • 1 tbsp Dijon Mustard
  • 1 tbsp Fresh Chives, chopped
  • 1/4 cup almond milk
  • Salt/Cracked black pepper to taste
  • 1/4 tsp Turmeric (for color only)


  1. Remove the Tofu from its package and press with paper towels to absorb residual water. Wrap in paper towels and let sit while you make the salad.
  2. Add the soaked cashews, dijon, almond milk, chives, salt/pepper to taste, and turmeric to a high-speed blender and process until thick and creamy.
  3. With a knife roughly chop the drained tofu into strips and triangle pieces. Transfer to a bowl with the cashew dressing. Fold in the red onion, celery, paprika, salt, pepper, and chives.
  4. Add more seasonings to taste or additional chives and set into the fridge until ready to serve. Refrigerate leftovers for up to 7 days.
  • Prep Time: 5 minutes


  • Serving Size: 1
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