You’ll never miss the eggs in this classic salad: Potatoes and tofu are delicious stand-ins. Red leaf lettuce and crispbread crackers makes a fresh, light base for serving, but you could also roll it up in a wrap or serve on toast. 

Tip: To soak cashews, place them in a bowl and cover with very hot water. Let stand 30 minutes; drain.

Vegan Egg Salad - Diced potatoes, celery, and other veggies and herbs shown tossed together for a vegan egg salad, in a green bowl on a concrete table


  • 6 oz. extra-firm silken light tofu
  • 1½ cups ½-inch cubes peeled potatoes, cooked
  • ½ cup chopped celery
  • ½ of a small onion, chopped (¼ cup)
  • ¼ cup sliced radishes
  • 2 tablespoons soaked raw unsalted cashews (see tip in intro)
  • 1 tablespoon nutritional yeast
  • 2 teaspoons yellow mustard
  • ⅓ to ½ cup unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice
  • Freshly ground black pepper, to taste
  • Paprika
  • Red leaf lettuce leaves
  • 4 crispbread crackers


  1. Place tofu between paper towels. Top with a plate weighted with an unopened can of food. Let stand 30 minutes to press out as much liquid as possible, replacing paper towels once during pressing. Cut tofu into ½-inch cubes. In a large bowl toss together tofu, potatoes, celery, onion, and radishes.
  2. In a small food processor or blender combine cashews, nutritional yeast, and mustard. Process until smooth, gradually adding plant milk until dressing is the consistency of ranch dressing. Add dressing to vegetables; gently toss to coat.
  3. Season with pepper and sprinkle with paprika. Serve on red leaf lettuce with crispbread crackers.

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about the author

Nancy Macklin

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a master of science in health services administration from the University of Saint Francis. Nancy worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals.

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