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Close up of Vegan “Egg” Salad Sandwich

Vegan “Egg” Salad Sandwich

  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 25 Minutes
  • Total Time: 25 Minutes (+Rest Time)
  • Yield: 2 ½ cups 1x
  • Category: Salad, Lunch
  • Cuisine: American
  • Diet: Vegan

Description

Rich, creamy, and flavorful, this Vegan “Egg” Salad Sandwich recipe will blow your mind with deliciousness and its signature, but unusual ingredient: potatoes.


Ingredients

Scale
  • 2 ½ to 3 ½ cups boiled and refrigerated potatoes, petite diced *

Blender Ingredients:

  • ½ cup (raw) cashews
  • ¼ cup distilled white vinegar
  • 3 Tablespoons water
  • ¼ cup yellow mustard (+/-) *
  • 2 Tablespoons pure maple syrup
  • ¼ teaspoon hot sauce *
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon sweet paprika
  • ½ to ¾ teaspoon sea salt (+/-) *

Other Optional Ingredients:

  • Pinch black salt (for egg flavor)
  • 1/3 cup finely chopped bread and butter pickles
  • ¼ cup finely chopped red onions
  • ¼ cup finely chopped celery ribs
  • Fresh dill

Serving Ideas:

  • Toast (or wrap)
  • Lettuce cup

Instructions

  1. Place the cashews into a small bowl, cover with boiling water and allow to sit for 15 minutes, then drain off and discard the water.
  2. Place the soaked cashews into a high-speed blender along with all the remaining Blender Ingredients. Blend until smooth and emulsified. Place in a bowl and refrigerate for 30 minutes.
  3. In the meantime, dice the boiled and refrigerated (peeled) potatoes into very tiny cubes, think the size and thickness of an egg slicer. Refrigerate until ready to mix.
  4. After the sauce has been in the refrigerator for 30 minutes, then fold in the tiny-diced potatoes, finely chopped bread & butter pickles (and any other optional ingredients (diced onions, diced celery, black salt, etc.).
  5. Serve immediately or refrigerate. If refrigerated, before serving, remove from the refrigerator for 5 minutes to allow the flavors to wake up.
  6. Make “Egg” Salad sandwiches, wraps, or lettuce cups.

Notes

*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used. 

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Servings:  Makes 2 ½ cups (Serves 5: 1/2 cup servings)