Vegan “Egg” Salad Sandwich

Step 1

Place the cashews into a small bowl, cover with boiling water and allow to sit for 15 minutes, then drain off and discard the water.

Step 2

Place the soaked cashews into a high-speed blender along with all the remaining Blender Ingredients. Blend until smooth and emulsified. Place in a bowl and refrigerate for 30 minutes.

Step 3

In the meantime, dice the boiled and refrigerated (peeled) potatoes into very tiny cubes, think the size and thickness of an egg slicer. Refrigerate until ready to mix.

Step 4

After the sauce has been in the refrigerator for 30 minutes, then fold in the tiny-diced potatoes, finely chopped bread & butter pickles (and any other optional ingredients (diced onions, diced celery, black salt, etc.).

Step 5

Serve immediately or refrigerate. If refrigerated, before serving, remove from the refrigerator for 5 minutes to allow the flavors to wake up.

Step 6

Make “Egg” Salad sandwiches, wraps, or lettuce cups.