Eggless Egg Salad is an example of the fact that there are many recipes that mimic some of our childhood unhealthy foods. Since most of the people who eat raw follow a plant based diet, it is no surprise that most of the foods eaten by raw foodists excludes animal products.
Finding a substitute for eggs that is healthy and satisfies most, but not all, who follow a raw diet lifestyle who consider
themselves to be raw vegans. The possibilities for raw vegan recipes are unlimited, just ask
any raw vegan! This eggless egg salad is one that I have found that I really like.
1/2 C water
juice of 1 lemon
1 1/2 teaspoon tumeric
2 cloves garlic
1/2 teaspoon salt or to taste
1 1/2 Cup soaked raw macadamia nuts (soak 2 - 4 hours)
Optional: sprinkle in some dulse for a little sea flavoring
Blend above ingredients together in a high speed blender. Pour this mixture in a bowl. Add the ingredients below for crunchy texture and flavoring:
1 small red bell pepper minced
2 green onions minced or finely chop a large slice of red onion
2 stalks of celery minced
Best when chilled in the refrigerator for several hours.
Enjoy this eggless salad on raw crackers, veggies or on your favorite bread. I recently served this at my book club and the ladies loved it and wanted the recipe. This is what I love about making food - sharing it and giving the recipe to friends to make for their friends and family.