Vegan Egg Salad
This Vegan Egg Salad is THICK and delicious thanks a zippy dressing made with Vegan Cream Cheese! Perfect for hot weather too!
I’ve been testing this Vegan Egg Salad for a while and I’m happy to say I finally have something that’s as thick and creamy as I had hoped!
Typically Vegan Egg Salads are made with Vegan Mayo or maybe Silken Tofu. These are definitely good, but I wanted to make something that was thicker.
So I started adding in some Vegan Cream Cheese along with the Vegan Mayo, and that was better, but not quite where I wanted. So I made it with all Cream Cheese and that got me something so thick, you can hold it upside down and it won’t fall!
Of course, you can use Vegan Mayo, or Silken Tofu, or a combination, but for me, I really dig the all Cream Cheese dressing!
INGREDIENTS FOR Vegan Egg Salad
- Tofu – I tested out a few different kinds of tofu and found that I liked Medium Firm and Firm the best. Go with Medium if you prefer a softer texture.
- Vegan Cream Cheese – I used store bought Cream Cheese. I like Violife, Philadelphia and Tofutti the best. You really need to whip this with some seltzer water to get it nice and creamy. You can also use my homemade Vegan Cream Cheese which shouldn’t requiring whipping.
- Herbs – Chives and Dill are good!
- Nutritional Yeast – to make sure we get our B12 (and because we love flavor!)
- Mustard & Pickles – I like using some yellow mustard, relish and pickle brine!
- Black Salt – This will impart a lot of eggy flavor!
- Seasonings – The rest is pantry staples like Onion and Garlic Powder.
how to make Vegan Egg Salad
Take the tofu out of the package and pat it dry. You can dice it up into cubes like so.
Or you can simply add the block to a pan over medium heat and give it a rough chop.
Either way we want to cook out the water in the tofu. This will be faster than pressing. We do this to avoid the Vegan Egg Salad from getting too watery.
Once the liquid is cooked out, spread the tofu out over a baking sheet and let it cool.
While the tofu cools, add the vegan cream cheese to a bowl along with 1 – 2 Tbsp of seltzer water. Then use a hand mixer to whip the cream cheese until it’s smooth and creamy, almost like frosting!
Add the rest of the ingredients for the dressing and combine thoroughly with a fork or whisk. Taste and adjust for seasoning adding whatever else you’d like. I personally loved adding the optional shallots and dill.
You can also add some Black Salt for an eggy flavor.
Once the tofu is cooled fold it into the dressing.
Your Vegan Egg Salad is done! Enjoy with crackers, or on a sandwich!
Storage
Refrigerate any leftovers in an airtight container, and eat within 3 days. If it thickens too much in the fridge you can loosen it up with 1 – 2 Tbsp of water, vegan mayo, vegan milk etc.
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Vegan Egg Salad
Ingredients
- 16 oz Medium Firm or Firm Tofu
Dressing
- 2/3 cup Vegan Cream Cheese (See Notes)
- 1 – 2 Tbsp Sparkling Water
- 1/2 – 1 Tbsp Mustard
- 1 – 2 tsp Dill Pickle Brine
- 1 – 2 tsp Sweet Relish
- 1 Tbsp Fresh Chopped Chives (or 1 tsp Dried)
- 2 – 3 tsp Nutritional Yeast
- Dash Onion & Garlic Powder
- 1/4 tsp Turmeric
- Salt and Pepper (to taste)
- Black Salt to taste (optional for eggy flavor)
Optional Mix-ins
- 1 -2 Tbsp Diced Red Onions or Shallots
- 1 -2 Tbsp Diced Celery
- 1 -2 Tbsp Fresh Chopped Dill
Instructions
- Take the tofu out of the package and pat it dry. Dice the tofu into small cubes, then add them to a preheated pan over medium heat.
- You can also just add the entire block to the pan and roughly chop the tofu with a spatula.
- Either way we want to cook the tofu for about 4 – 5 minutes or until most the water is cooked out of it. This will be faster than pressing. We do this to avoid the Vegan Egg Salad from getting too watery.
- Once the liquid is cooked out, spread the tofu out over a baking sheet and let it cool.
- While the tofu cools, add the vegan cream cheese to a bowl along with 1 – 2 Tbsp of seltzer water. Then use a hand mixer to whip the cream cheese until it’s smooth and creamy, almost like frosting!
- Add the rest of the ingredients for the dressing and combine throughly with a fork or whisk. Taste and adjust for seasoning adding whatever else you’d like. I personally loved adding the optional shallots and dill. You can also add some Black Salt for an eggy flavor.
- Once the tofu is cooled fold it into the dressing. If it feels too thick you can thin it out with 1-2 Tbsp of water, vegan mayo or yogurt, vegan milk etc.
- Your Vegan Egg Salad is done! Enjoy with crackers, or on a sandwich!
- Refrigerate any leftovers in an airtight container, and eat within 3 days. If it thickens too much in the fridge you can loosen it up with 1 – 2 Tbsp of water, vegan mayo, vegan milk etc.
made eggless salad tonight. very good. thanks dude.
Awesome, glad you dug it!! Thanks!
What sweet pickle relish do you use because most of it has polysorbate 40. Thanks Dude 💚💚💚🙏
Hi there, I don’t personally avoid that, so if you can’t find any sweet relish without it I would say you could either skip it, or chop up your favorite dill pickles finely and add a little sugar instead!
Really, really great. I’ve been missing egg salad sandwiches and this really hits the spot.
I chose to use vegan mayo as the dressing base, because that was what I had readily available in my home. It was delicious and the seasoning was exactly what I was looking for, but it did have a looser texture (as expected with my substitution). I’m definitely making it the recommended way next time, it’ll be perfect!
Nice, so glad you dug it! Mayo is still good yeah, but if you want that super thick texture the cream cheese is where it’s at! Thank you!
Awesome! The idea of using cream cheese was new to me but after making it, I liked it better than using vegan mayo as it holds the whole sandwich together better! I completely skipped the salt and just added a ton of black salt and WOW, I don’t think I’ve had vegan egg salad like this since I became vegan!
Oh excellent! Happy to hear this, I do love the cream cheese as well, so glad you liked it, thank you!
This is amazing. I saw the video and had to make it! I added the shallots, chives, and dill, which took it to the next level. I’ll be adding this to my regular sandwich rotation.
Awesome! So glad to hear this, I need to make some soon, thank you!
This is such a great recipe. I’ve made egg salads before but always with a mayo base, which gives it a strong mayo flavour. The cream cheese base is such a good idea – you can control the flavours and I like that it makes the mixture thicker (can pile more on the sandwich hehe). I added dill and black salt as suggested and it was perfect!
Awesome, I’m glad you liked this one, I agree about the cream cheese! Thank you!
Amazing and delicious! Egg salad has always been one of my faves. So glad to have a vegan version! This is very much like the real thing, especially since the black salt is not cooked. I used all the optional ingredients, cuz more flavor is always better 🙂
For the spices, I used Vegan Richa’s scramble seasoning recipe since your spices are the same. Her hack is that you blitz the scramble seasoning in a blender so it’s a fine powder that gets perfectly distributed very easily.
The vegan cream cheese worked great! I mashed it with a potato masher instead.
I don’t like sweet relish so I chopped up some dill pickles and added them. It was very dilly which I love 🙂
Thanks so much for the recipe! I think cooking the tofu also makes it taste better and more like egg and removes the raw tofu flavor. Genius.
Oh nice, so glad you liked it! I do have a scramble seasoning for my tofu scramble and I recommend blending it too, she’s smart for doing that! Thank you!