Friday, 10 May 2013

Virtual Vegan Potluck: Eggless Salad Sandwiches!

Welcome to The Essential Vegan and the third Virtual Vegan Potluck!

The Virtual Vegan Potluck is held twice a year - May and November - and this round brings together 170 fantastic vegan foodies from across the globe.

We all link our websites to allow readers easy access to a virtual encyclopedia's worth of recipes, cooking tips and personal experiences from the all around the vegan world.

Let's get started!

My contribution to this daisy chain of amazing vegan food is a spin on the classic egg salad sandwich.

Perfect for family picnics and lazy weekend days, my eggless salad is a cinch to put together. It has all the wonderfully creamy, eggy texture your heart desires thanks to extra-firm tofu and a zippy eggless mayo dressing.

Most vegan egg salad recipes use prepared vegan mayonnaise, but there's really no need because home-made is healthier and way more delicious. Plus it's ready in ten minutes. How much easier can it be?

I was never a mayo fan, but this stuff is addictive. I had to stop myself from eating it just to take a few pictures! This would be fantastic thinned out as a dip for veggies or as a sandwich spread.

One final word about the eggless mayo's oil content - four tablespoons of oil may seem like a lot, but it's necessary to achieve the creamy consistency of mayonnaise.

Safflower oil is one of the healthier oils available and gives your body a good dose of polyunsaturated fats. A little healthy fat is a good thing!

Eggless Mayo

Prep time: 10 minutes

Makes about 3/4 cup


1 cup extra-firm tofu, drained & pressed
1/4 cup cashews, finely ground
4 Tbsp. safflower oil
1 Tbsp. lemon juice
1 Tbsp. agave syrup
1 tsp. Dijon mustard
1 tsp. apple cider vinegar
1/2 tsp. salt


1. Combine all ingredients except oil in a blender & pulse to combine
2. Add 2 Tablespoons of oil and blend, then repeat and blend until completely smooth
3. Store in the refrigerator until ready to use

Eggless Salad

Prep time: 15 minutes

Makes about 1 cup


1 cup tofu, drained & pressed
1/4 cup + 1 Tbsp. Eggless Mayo
2 stalks celery, diced
1 green onion, diced (light green parts)
2 Tbsp. water
1 Tbsp. Dijon mustard
1 tsp. apple cider vinegar
1 tsp. maple syrup
1 tsp. turmeric
1/2 tsp. celery seed
1/4 tsp. cracked black pepper
1/8 tsp. cayenne pepper


1. Whisk together Eggless Mayo, Dijon mustard, apple cider vinegar, water, maple syrup and spices in a small bowl
2. Crumble tofu into a large bowl and mix in dressing, using a fork to break up tofu
3. Cover and refrigerate until ready to serve

Serve on some lovely nutty bread, stuffed into a pita, or as an appetizer on crackers.

So yummy!

Thanks for visiting The Essential Vegan!

Enjoy the rest of the Virtual Vegan Potluck, and I hope you'll check in with me again soon.

Go back to The Split Plate:

Go forward to The Joyful Pantry:

Thanks so much to An Unrefined Vegan, Vedged Out and Jason and the Veganauts for creating the Virtual Vegan Potluck and Vegan Bloggers Unite! for hosting!

Eggless Mayo inspired by 500 Vegan Recipes