Description
This nutritious Raw Vegan Mock “Chicken” Salad is a delicious, plant-based alternative that is creamy, crunchy, and bursting with fresh veggies and herbs. Made without chickpeas, eggs, soy, tofu, or processed vegan mayo, it uses a flavorful raw cashew-based dressing and finely chopped vegetables to mimic the texture and taste of traditional chicken salad. Ready in just 10 minutes, it’s perfect for sandwiches, wraps, or as a dip, catering to gluten-free, dairy-free, soy-free, and paleo-friendly diets.
Ingredients
Scale
Dressing
- 2 cups organic raw cashews
- 5 tablespoons organic lemon juice (freshly squeezed)
- 2–7 tablespoons filtered/purified water (add only as needed)
- 1 clove organic garlic
- 1 tablespoon organic green onions (chopped)
- 1 teaspoon organic dill weed (chopped)
- ½ teaspoon Himalayan pink salt
Vegetable Mixture
- 1 organic red bell pepper
- 1 organic carrot
- 1 cup organic broccoli florets
- ¼ cup organic red onion
- 1 organic jalapeno
Instructions
- Prepare the Dressing: Add all dressing ingredients to a Vitamix or high-speed blender. Blend until creamy and smooth. Start with 2-4 tablespoons of water and add more by the tablespoon only if needed to achieve a consistency that is neither too thin nor too thick. Taste and adjust seasoning, then set aside.
- Prepare the Vegetable Mixture: Place the red bell pepper, carrot (quartered), broccoli florets (small enough pieces), red onion (cut into small pieces), and jalapeno into a food processor. Pulse carefully to chop the vegetables into small pieces without over-processing into a paste.
- Assemble the Salad: Transfer the chopped vegetable mixture to a medium mixing bowl. Pour the prepared dressing over the veggies and stir well to combine evenly. Taste and season further if desired.
- Serve: Enjoy the salad as a sandwich filling on gluten-free bread, wrapped in a tortilla, used as a dip, or on its own.
- Storage: Store leftovers in an airtight BPA-free container in the refrigerator for best freshness.
Notes
- Use raw cashews for the best flavor and texture—avoid roasted or salted varieties.
- Freshly squeezed lemon juice provides superior flavor and nutrient retention compared to store-bought organic lemon juice.
- Freshly crushed garlic is preferred over ground garlic to maximize flavor and nutrition.
- Green onions (scallions) add flavor but can be omitted if unavailable or undesired.
- Dill weed can be fresh or dried according to availability.
- Red bell pepper can be substituted with orange or yellow bell pepper.
- Quarter the carrot before processing to help achieve the right texture.
- Broccoli florets do not need to be precisely cut but should be small enough to chop easily.
- Red onion provides color and flavor; use other onion varieties if preferred, cut into smaller pieces for easy processing.
- Adjust jalapeno quantity as desired or omit it for a milder flavor suitable for children.
- Himalayan pink salt can be substituted with sea salt if preferred.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Main Course, Salad
- Method: Blending
- Cuisine: American
Keywords: Raw Vegan Mock Chicken Salad, plant-based, gluten-free salad, vegan dressing, cashew salad, raw vegan recipes, dairy-free, soy-free, paleo-friendly
