Deli Style ‘Tuna’ Salad Sandwich with Cashew Mayo

Prep: 20 minutes + overnight
Yield: 3 servings

Recipe from The 40-Year-Old Vegan: 75 Recipes to Make You Leaner, Cleaner, and Greener in the Second Half of Life.

Ingredients

Cashew Mayo

Sandwich

Preparation

Cashew Mayo

  1. Blend cashews, garlic, vinegar, sea salt, water in high speed blender until smooth and creamy.
  2. Makes approximately ¾ cup mayo, more than needed for this recipe, but you’ll want to keep extra on hand for your favorite sandwiches.

Sandwich

  1. Mix chickpeas, ⅓ cup of the cashew mayo, and capers in a food processor until creamy, resembling tuna fish.
  2. In a mixing bowl, combine chickpea mixture with celery, salt, and pepper, and stir by hand until completely combined.
  3. Spread mixture onto three slices of bread. Top with the remaining slices.
The Forty-Year-Old Vegan Cookbook: 75 Recipes to Make You Leaner, Cleaner and Greener in the Second Half of LifeTwin sisters Sandra & Susan Sellani are authors of The Forty-Year-Old Vegan Cookbook: 75 Recipes to Make You Leaner, Cleaner and Greener in the Second Half of Life. Sandra has her Plant-Based Nutrition Certificate from the T. Colin Campbell Center for Nutrition Studies, and completed her culinary training at Matthew Kenney Culinary Academy. Susan has a B.S. in Business Administration and an M.S. in Organizational Management/Human Resources and a Graduate Certificate in Executive and Professional Coaching.

Comments