For the Cashew Mayonnaise:
1 cup cashews
1 medium sized lemon, juiced (about 1/4 cup)
1 tablespoon minced onion (white part of a green onion)
1 teaspoon agave
1/4 teaspoon salt
2 tablespoons water
1 tablespoon Flax oil

For the Mock Egg Salad:
1 14 oz block of firm tofu
6 tablespoons cashew mayo
4 tablespoons minced onion greens
4 tablespoons minced celery
3 tablespoons yellow mustard
1/2 teaspoon turmeric
1/2 teaspoon salt
Paprika (for garnish)