Waldorf Salad Wrap with Raw Vegan Mayo


I love how veganism is turning my once least favorite foods, into my faves. Hated, hated, HATED mayo my entire life. Wouldn’t touch pasta salad, wouldn’t top it on a sandwich, wouldn’t go near the stuff. It completely grossed me out, and I haven’t even experimented with veganaise (also because it’s a whopping $8 a bottle). That being said, I really did want to try to make my own version, and this recipe…it is the best thing I’ve had in a while. The consistency is beyond perfect and the creaminess is indescribable. These wraps are unreal and even though I was full after the first one, I couldn’t stop eating it!

5 whole wheat burrito wraps

3 cups chopped Romaine

1 1/2 cups chopped green apple (about 1 large green apple)

1 cup chopped red onion

1 cup chopped pecans

1 cup chopped celery

1 cup raisins

2 tbsp fresh minced parsley


1 cup raw cashews, soaked for 2 hours

1/2 cup water

1/4 cup olive oil

3 tbsp lemon juice

1 tbsp poppyseeds

1 tsp Dijon mustard

1 tsp apple cider vinegar

1/2 tsp sea salt

  • Toss together all salad ingredients
  • For the mayo, pulse cashews and water in a blender for 1 minute
  • SLOWLY, add in olive oil and blend until very creamy
  • Add lemon juice, mustard, vinegar and salt and continue blending for a minute more, until thinner
  • Remove from blender and stir in poppyseeds
  • Toss salad ingredients with mayo and fold into burritos



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