Dom Thompson’s Vegan Egg Salad Collard Wraps Recipe - Forks Over Knives

Ingredients

• 1¼ cup raw cashews
• ½ teaspoon fine sea salt
• 2½ tablespoons Dijon mustard or 2 teaspoons mustard powder
• 2 tablespoons fresh lemon juice
• 2 teaspoons apple cider vinegar
• 1 16-ounce package firm tofu, drained and pressed (see tip, recipe intro)
• 2 tablespoons nutritional yeast
• 1 garlic clove, minced
• ¼ to ¾ teaspoon black salt (kala namak) or sea salt to taste
• ¼ teaspoon freshly cracked black pepper
• ½ teaspoon ground turmeric
• 1 cup chopped bell pepper (about 1 medium pepper)
• 1 celery stalk, finely chopped
• 4 large collard leaves, washed, patted dry, and stemmed (see tip, recipe intro)