Egg Salad

recipe from The Rawtarian


  • 1 ½ cup cashews
  • ¾ cup pure water
  • 1 tbsp lemon juice
  • ¾ tsp turmeric
  • 1 ½ cloves garlic
  • ¾ tsp salt
  • 3 stalks celery – finely chopped
  • ¾ red pepper – finely chopped
  • Pepper
  • Paprika


      Add everything (except celery, red pepper, pepper, paprika) into high‐speed blender.
      Blend very well until it resembles a smooth, creamy hollandaise sauce.
      Pour yellow “egg salad” liquid mixture into a large bowl (thickens in fridge).  
      Add celery, red pepper and anything else you’d like to add (onion, parsley).
      Mix everything together with a spoon until nicely coated.  
      Sprinkle with pepper & paprika.  
      Serve on romaine lettuce wraps.  

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