These are so amazing! You can’t tell that they are plant-based. This recipe can be easily adapted to be used for egg salad sandwiches or adding eggs to your favorite potato salad. The original recipe by Carin Lynch can be found here.
Yield: 2 dozen
Ingredients for the egg whites
- 1 cup water
- ¼ cup raw cashews (28g/1oz)
- 2 tsp agar-agar powder*
- ¾ tsp kala namak (this gives the egg taste)
- ¾ tsp onion powder
- ½ tsp garlic powder
Ingredients for the egg yolks
- ½ pkg firm or extra firm tofu (350gr), drain and pat dry
- ¼ cup mayo (find recipe to make Cashew Tofu Mayo OR Cashew Sour Cream)
- 1 Tbsp nutritional yeast
- ¾ tsp onion powder
- ¾ tsp dry mustard powder
- ¾ tsp parsley
- ½ tsp turmeric
- ½ tsp kala namak powder
- ½ tsp paprika
- ½ tsp garlic powder
- ¼ tsp regular salt
Instructions to make the egg whites
- Add to high speed blender the water, cashews, the agar-agar powder, onion powder, garlic powder. Blend until smooth.
- Pour mixture into small pot. Stir constantly, while bringing the mixture to full boil. While stirring, scape the bottom of the pot to prevent the mixture from sticking. Pour mixture into egg molds and put in fridge until firm. It will take about 20-30 minutes for the agar-agar to set.
Instructions to make the egg yolks and assembling
- Add to food processor all the ingredients for the egg yolks. Blend until creamy and smooth. Set mixture aside.
- Once the egg whites are set, gently push them out of each mold. Using a round measuring teaspoon or melon ball scooper, carefully scoop out a shallow hole from each egg white and fill each with the yolk mixture. Although not required a piping bag makes the job of filling quick, easy and aesthetically pleasing.
- Garnish with a sprinkle of paprika.
- Keep in fridge and enjoy within 5 to 6 days.
Notes
- Be sure to use, agar-agar powder. The best place, and the best prices to find agar-agar is in an Asian store or Indian grocery store. If you live in the Edmonton region Amaranth foods also carries it.