Maresa’s vegan deviled eggs

Make the whites:
450 g unsweetened soymilk (Maresa used Silk) (2 cups)
2 t agar powder
1/4 t black salt
Make the yolks (honestly, a half recipe of this will probably be enough for the amount of whites. But it makes a great dip!):
1 lb. extra firm tofu (but I’d wager any kind would work just fine)
4 T Vegenaise (as a general rule, I loathe Vegenaise and Nayonaise and all that crap, but they work for this recipe. If you want to concoct something out of almonds or cashews, I’m sure it will be great too.)
1/3 c olive oil
2 t mustard
2 t white wine vinegar
1 ¼ t salt
¾ t black salt
1 t turmeric (don’t use too much or your eggs will be fluorescent!)

Make the whites:

Bring all ingredients to a boil. Pour into molds and refrigerate until set up (about 30 minutes).

When the whites set up, use a teaspoon measure (or melon baller) to scoop a bit out. This is where you will pipe the yellows.

Make the yolks

Put all ingredients in food processor. Whiz until smooth. (In the LL kitchen, “whiz” is the parlance of choice to mean “process/blend/combine”)

http://lagustasluscious.wordpress.com/2011/12/26/maresas-vegan-deviled-eggs-vegan-deviled-eggs-that-taste-and-look-like-eggs/