A hallmark of any good recipe is the ability to be modified to your tastes and situations. This recipe definitely meets that criteria. The water, turmeric, and raw cashews are required but everything else can be modified. The lemon juice can be substituted with lime juice or even apple cider vinegar. Salt is to taste and omit it if you feel the need.
Use this recipe as a base and then modify it to fill your particular need.
This is quite a fatty, heavy-tasting recipe, so you'll want to ensure that you're serving it with lots of nice fresh veggies, especially romaine lettuce. Yum!
|Makes about 2 servings. Each serving is about 315 calories and packed with magnesium & vitamin C |
1 1/2 cups cashews
3/4 cup water
1 tablespoon fresh lemon juice
3/4 teaspoon turmeric
2 cloves garlic
3/4 teaspoon celtic sea salt
3 celery stalks - finely chopped (reserve!)
3/4 of a fresh red pepper - finely chopped (reserve!)
sprinkle paprika (reserve!)
- Add everything (except celery, red pepper, pepper, and paprika) into a high-speed blender. Blend very well until it resembles a smooth, creamy hollondaise sauce! (Note: if you don't own a super powerful blender try soaking the cashews for a few hours first to help soften them.)
- Pour yellow "egg salad" liquid mixture into a large bowl. Add chopped celery, chopped red pepper and anything else you'd like to add, like chopped parsley or chopped white onion, too.
- Mix everything together with a spoon until nicely coated, like in pictures. Sprinkle with pepper and paprika. Your raw egg salad recipe is now ready to eat!
- Serve on romaine lettuce wraps for a raw egg salad sandwich experience