• Chef’s notes
• Details
• Ingredients
• Directions

§Chef’s notes

• For this recipe you will need a blender.
• This salad keeps beautifully in an airtight container for up to 5 days. The flavors deepen overnight.
• Perfect for meal prep!

Enjoy this vibrant, nourishing creation as a testament to the creativity of raw, plant-based cuisine 🌱

§Details

• ⏲️ Prep time: 15 min.
• 🍳 Cook time: 0
• 🍽️ Servings: 2-3

§Ingredients

• 1 cup raw cashews, soaked overnight
• 1/2 cup raw sunflower seeds, soaked overnight
• 1–2 tbsp fresh lemon juice
• 1 tbsp unpasteurized apple cider vinegar
• 1 tbsp raw mustard (or ¼ tsp mustard powder)
• 1 tsp smoked paprika
• 1 tsp Kala Namak (Indian black salt)
• 1/2 tsp of ground turmeric
• 1 tsp onion powder
• 1/4 - 1/2 cup water, add more if needed while blending
• 3 cornichons or small pickled gherkins, finely diced
• 1 tbsp capers, rinsed
• 2-3 celery stalk, finely diced
• 1 red bell pepper, finely diced
• 2 tbsp sunflower seeds (soaked overnight)

§Directions

1. Drain and rinse the soaked cashews and sunflower seeds. Reserve 2 tbsp of the sunflower seeds for later.
2. Add the soaked nuts/seeds to your blender along with lemon juice, vinegar, mustard, smoked paprika, Kala Namak, turmeric, onion powder, and water. Blend on high until completely smooth, adding more water sparingly until you reach a thick, spoonable consistency (like traditional egg salad).
3. Transfer the puree to a bowl. Gently stir in the diced gherkins, capers, celery, red bell pepper, and the reserved 2 tbsp sunflower seeds.
4. For best flavor, let the salad rest 15 to 30 minutes to allow the spices to meld. Serve at room temperature in hollowed tomatoes, on chicory leaves, or spread generously on crackers. Garnish with fresh herbs, sprouts or sesame seeds.desired.