Eggless avocado-egg salad (gluten-free, vegan)
Prep time
Cook time
Total time
A filling egg salad with no eggs and real looking and tasting egg white cubes!
Recipe type: salad
Cuisine: vegan, gluten-free
Serves: 2 cups
  • for the "egg whites":
  • 200 ml or 1 scant cup of
  • rice milk
  • (or other
  • unsweetened
  • plant milk)
  • 1 teaspoon of agar-agar powder
  • ½ teaspoon of black salt (kala namak)
  • for the "egg salad":
  • 100g or ½ + ¼ cup of cashews
  • 1 avocado (mine was 160g whole)
  • 1 teaspoon of mustard
  • 1 teaspoon of lemon juice
  • 1½ teaspoon of black salt (kala namak)
  • 1-2 tablespoons of water
  • pinch of turmeric (for color)
  1. Soak cashews overnight in cold water or in hot water for about an hour.
  2. Mix black salt and agar-agar powder with rice milk and bring to boil. Once boiling, I poured it into a plastic container I previously lined with foil. Set aside to set or - if unpatient, like me ;) - put it in the fridge.
  3. Put rinsed cashews and avocado flesh along with other ingredients of the egg salad into a food processor and blend until smooth. If it's too thick to work with, add 1-2 tablespoons of water.
  4. The egg whites take about an hour to solidify in the fridge. Once done, dice it into small cubes and fold into egg salad. Done!
Nutrition Information
Calories: 830 kcal/recipe Carbohydrates: 55g CH/recipe
Recipe by Nora's Ingenious Cooking at