A filling egg salad with no eggs and real looking and tasting egg white cubes!
Author: Nora |ingeniouscooking.com
Recipe type: salad
Cuisine: vegan, gluten-free
Serves: 2 cups
Ingredients
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)
Instructions
Soak cashews overnight in cold water or in hot water for about an hour.
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.
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.
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!