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Organic Eggless Egg Salad Recipe

Ingredients

130g Cashews

70g Macadamia Nuts

½ cup Coconut water ( or purified water)

1/8 cup Lemon Juice

1 ½ tsp Turmeric

2 cloves garlic

1 ½ tsp Himalayan Salt

1/3 cup Shallots (chopped)

1/3 cup Celery (fine dice)

1/3 cup Red Capsicum (dice)

 

Method

Soak Nuts overnight, drain and rinse. 

In a high-speed blender, combine the water, lemon juice, turmeric garlic, salt and nuts and blend until smooth.  

In a medium mixing bowl combine the batter with the chopped shallots, celery, and capsicum.  Mix well and serve cool or room temp.

Lasts about 3- 5 days in the refrigerator.