Mock Egg Salad With Cashew Mayo

1. 1

   For the Cashew Mayo:

2. 2

   Cover the cashews with cold water and let them soak for an hour and then drain.

3. 3

   Put the cashews in a food processor with the lemon juice, onion, agave, salt and 2 Tablespoons of water. Process until it starts to look smooth and then pour the flax oil in slowly (with the processor on). Continue to process for a minute.

4. 4

   (This makes more than you need for the egg salad, so you can refrigerate leftover for another use)

5. 5

   For the Mock Egg Salad:

6. 6

   Drain the water from the tofu and wrap it in a clean dish towel. Squeeze the tofu in the towel, gently, to press out any extra water. Put the tofu in a bowl and mash with a fork. Add the green onion (just the greens) and celery and stir.

7. 7

   In a separate bowl, whisk together the cashew mayo, mustard, turmeric, and salt.

8. 8

   Add the mayo mixture to the tofu and stir until well blended. Garnish with paprika.

* Per serving · 4 servings · Values may vary.

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