mayo-free egg sandwich

1/2 cup raw cashews

3 tablespoons coconut milk

1 teaspoon lemon juice

1/4 teaspoon salt

2 cage free hard boiled eggs, peeled

6 small leaves of spinach

2 slices oat bread, toasted

In a food processor combine raw cashews, coconut milk, lemon juice, and salt. Blend until the contents become smooth and creamy.

Chop eggs and put into a bowl. Add several tablespoons of mayo and stir to combine. You can add less or more mayo depending on how creamy you like your egg salad. 

Arrange spinach leaves on a slice of bread. Spoon egg salad over spinach and top with a second slice of bread. Enjoy!