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"Egg" Salad

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This recipe for "Egg" Salad from Dorothy Delaney may be the most unique healthy egg salad recipe around. Why? Because this egg salad recipe has no eggs in it at all! This deli salad is a raw vegan food twist on a classic dish.


For more raw food recipes, check out Dorothy's Featured Foodies profile page.

To see exactly how to make this eggless egg salad, check out Dorothy's food video tutorial:


  • 1 1/4 cup cashews
  • 1/2 cup fermented barley water, rejuvelac or water
  • Lemon juice from 1/2 lemon, about 1 tablespoon
  • 3/4 teaspoon turmeric
  • 1 teaspoon garlic powder, or 1 1/2 garlic cloves
  • 3/4 teaspoon Himalyan rock salt
  • 2 celery stalks, finely chopped
  • 3 tablespoons fresh red pepper, finely chopped
  • Black pepper
  • Paprika


  1. Add the cashews, water, lemon juice, turmeric, garlic and salt into a high-speed blender or food processor. Blend very well until it's creamy with a few chunks, if you like!
  2. Pour into a large bowl. Add chopped celery, red pepper, parsley, onion, carrots, pickles or other veggies of choice.
  3. Mix everything together by hand. Pour into egg cups, use as a dip, or fill lettuce leaves or raw crackers Sprinkle with pepper and paprika. Chill.

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