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
- 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.
- 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.
- 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.
- 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.).
- Serve immediately or refrigerate. If refrigerated, before serving, remove from the refrigerator for 5 minutes to allow the flavors to wake up.
- 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)