Vegan Egg Salad Sandwich 🥚

EGG WHITE INGREDIENTS:
1 1/2 cups cashew milk
2 tsp agar agar powder
1/2 tsp black salt

EGG YOLK INGREDIENTS:
1/2 cup canned chickpeas
1/4 cup chickpea water
1/4 tsp pink salt
1/2 tbsp turmeric powder
2 tbsp grapeseed oil

Directions:
1. Add the egg white ingredients to the blender, and blitz until emulsified
2. Pour the mixture into a small saucepan, and heat until it just comes to a boil while stirring continuously
3. Immediately pour the mixture into an egg mould
4. Place the mould carefully in the fridge for 40min
5. In a clean blender, add the egg yolk ingredients. Blend on medium high to leave a little bit of texture
6. Pour the mixture into a small cup, and add the grapeseed oil. Stir to combine
7. Carefully pop out the egg whites from the moulds. Then, use a melon baller to create a small cavity in the egg white
8. Fill the cavity with the egg yolk

BONUS RECIPE!
Add some of the egg whites and yolk mixture to a blender and pulse until it becomes a scrambled egg/egg salad. Add to two slices of gluten free bread, a slice of vegan cheese, and panini press for 5 minutes until golden brown. Make sure you sprinkle in some fresh chives and fresh cracked pepper!