This is one of my favorite quick, simple dishes. You can be creative with this vegan egg salad. Mix up your toppings, substitute your favorite lettuce as a wrap (collard greens work great), or add different seasonings to create variety. I like mine with a Tex-Mex twist (with cumin, chili powder, and cayenne) or a summer variety with dill and fresh celery.
If you are using the homemade vegan mayonnaise, be sure to start the day before since the cashews need to soak overnight.
A side of the Crispiest French Fries with Garlic Tahini Hummus Sauce completes this meal!
1/2 cup to 1 cup vegan mayonnaise (store bought or use recipe below). You can adjust the wetness of the salad to taste.
1/2 teaspoon curry powder
1/2 teaspoon turmeric powder
1 drop celery seed essential oil or 1/2 teaspoon celery seed
1/2 teaspoon black salt (or any mineral salt will do)
1 tablespoon diced pickles
1 teaspoon pickle juice
Optional: chopped red onion, pimentos, parsley, cilantro, basil, red bell pepper
1/2 head romaine lettuce leaves, whole with ends trimmed
1 1/2 cups raw cashews, soaked for about 5 hours (or overnight is fine)
2 tablespoons apple cider vinegar
1/2 teaspoon onion powder
2 tablespoons prepared yellow mustard
2 teaspoons agave nectar