Deli Style “Tuna” Salad Sandwich With Cashew Mayo
What You'll Need
1 cup cashews, soaked in water overnight then drained
1 garlic clove
2 tsp apple cider vinegar
½ cup + 2 Tbsp water
1 can chickpeas, rinsed and drained
1 Tbsp capers, drained
1 stalk celery, diced
Freshly ground black pepper to taste
6 slices whole grain vegan bread
How to Make It
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.
3 Mix chickpeas, ⅓ cup of the cashew mayo, and capers in a food processor until creamy, resembling tuna fish.
4 In a mixing bowl, combine chickpea mixture with celery, salt, and pepper, and stir by hand until completely combined.
5 Spread mixture onto three slices of bread. Top with the remaining slices.
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