Eggless Eggsalad

Hello my friends! Well, for 40 days I am going Vegan and removing all added sugar from my diet. This is definitely going to be a challenge but I am curious to see how this plant based vegan diet will effect my blood pressure and make me feel overall.

 

*This recipe rocks. I bet even my meat-loving friends will love this recipe.

Eggless Egg salad

Vegenaise Mayo Recipe:

§  1/2 cup full-fat soy milk (unsweetened and non-flavored)

§  1/4 teaspoon apple cider vinegar

§  1/4 teaspoon honey {or light organic agave or maple syrup if you are vegan}

§  1/2 teaspoon lemon juice

§  1/8 teaspoon Dijon mustard

§  1/2 cup grapeseed oil

§  1/2 cup plus 2 tablespoons extra virgin olive oil

§  Sea salt and black pepper to taste

Directions:

Place all the ingredients except the oil in a blender and blitz on high-speed until creamy and combined. With your blender on a low speed, slowly stream in the oil to emulsify the mixture. Scrape down the sides of your blender, mix again, and season to taste, adding more salt, pepper, lemon, or mustard as needed. If your mix comes out too thick, add a splash of water or almond milk. If it comes out too thin, add a bit more olive oil or grapeseed oil. It will thicken significantly as it chills in your fridge. Give the jar a good shake before you enjoy it.

Note: The soy milk seems to work best here, providing a thicker result than any other non-dairy milk.

 

To make the egg salad:

Get extra firm tofu. Drain water out. Crumble with hand or mash with fork.

Add Vegenaise in with crumbled tofu and fold into mixture.

I added fresh herbs and garlic powder and fresh ground pepper and a smidge more Dijon mustard.

Refrigerate and enjoy J

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