Egg-less Egg Salad
Submitted by Judy Reed on May 10, 2010

A delightful substitute for egg salad that you can take on a picnic and not worry about it spoiling. Just delicious & who would know it was made with cashews or macadamia nuts!

Servings:
6

Complexity:   
Easy

Total Time:
30

Ingredients:
1/2 c. pure water
1/2 fresh lemon juice
1 1/2 teaspoons turmeric
2 cloves garlic, peeled
1 1/2 teaspoons sea salt
1 1/2 cups raw macadamia nuts or cashews (I used cashews)
1/3 cup chopped scallions
1/3 cup chopped celery
1/3 cup chopped red bell pepper

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

In a medium mixing bow, combine the contents of the blender with the vegetables. Mix well and serve.

Cook's Notes:
Recipe given to me by Liza Ely from a book entitled "RAWvolution" by Matt Amsden: