Eggless Egg Salad
This was on Alissa’s site. It’s incredible!!!!!
Raw Deviled Egg-less “Egg” Spread
This has been posted with permission from:
Raw Food, Right Now!
Heidi and Justin Ohlander
P.O. Box 22426
St. Paul, MN 55122-0426
½ cup pure water
juice from one small lemon, (I use some zest, too)
1 clove garlic
1 teaspoon sea salt, add 1/2 tsp at a time for taste
1½ cup raw cashews
½ teaspoon dry mustard
½ teaspoon turmeric, for color, add as needed
1 tablespoon apple cider vinegar
1. Place the water, lemon juice, garlic, sea salt and cashews in the high speed blender or food processor, and blend until very smooth.
2. With a spatula, take the mixture from the blender and place in a medium sized mixing bowl.
3. Slowly stir in the mustard, apple cider vinegar, and turmeric until it reaches the color and flavor you desire.
4. Serve on top of flax seed crackers, celery sticks, or add a bit of water to make a creamy salad dressing.
RawVee note: Add in chopped up celery for more texture, or jicama, onions, whatever you like. I pile it on fresh arugula. YUM!!!
Time to Make: Approximately 10 minutes
Shelf Life: Keeps up to 5 days in the fridge if sealed in a tight container. You can make this ahead of time!