Raw Vegan Egg Salad Recipe: a Mock Egg Salad without the Eggs

This raw vegan egg salad recipe is egg free. Yet it is extremely reminiscent of the original. It tastes entirely like egg salad! My mom came up with the initial recipe, and I made some awesome additions, to make this the perfect eggless egg salad. We are a powerhouse of recipes together!

This is a pretty quick one to make. And you can make it even faster if you have access to cauliflower rice from the store. These days, many supermarkets sell already made cauliflower rice that makes this salad extra fast to prepare. Isn’t it wonderful that a health conscious mindset is spreading all over?

This raw vegan egg salad also includes a vegetable from the disease-fighting cruciferous vegetable family. Cauliflower is a cruciferous vegetable that should be eaten raw for maximum cancer-fighting benefits.

You can enjoy your raw vegan egg salad as a salad, or as a topping on crackers or cucumber rounds. Either way, it tastes great, and feels great in the body! Unlike many raw recipes, because cauliflower is so hearty, it will last at least 3 days in the fridge without wilting. Just be sure to add the avocado later, as avocado tends to go brown.  

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Raw Vegan Egg Salad Recipe

Servings 3

Ingredients

• 1 head of Cauliflower
• 2 Persian cucumbers
• 1 bunch of dill
• 2-3 tablespoons nutritional yeast
• 1 ripe avocado
• 1 sweet onion
• A few pinches of black Indian salt this is important for that egg taste

Instructions

• Process cauliflower in the food processor until you get a rice-like consistency.
• Chop the herbs and veggies (cube avocado, cucumbers, onion, and chop up your dill).
• Put everything in a bowl and add salt and nutritional yeast, and toss well.

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Marina Yanay-Triner

Marina Yanay-Triner is a wellness coach and recipe developer through Soul in the Raw. Marina creates easy and delicious vegan recipes and writes about the health benefits of a plant-based diet, focusing on evidence-based nutrition information. She loves to help clients go and stick to plant based eating through her powerful coaching program, combining nutrition and cooking education along with transformational mindset work. Marina adopted a whole food, plant based lifestyle over 7 years ago, inspired by her mother's incredible healing story of reversing a crippling bladder disease. She has reversed PMS symptoms and encourage emotional healing from trauma as a result of this transition. Marina is incredibly passionate about the vegan diet for human health, animal welfare, and the well-being of our planet, all of which she envisions as co-dependent.

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