Name: Deli Style “Tuna” Salad Sandwich With Cashew Mayo
Prep time: 20 min
Ingredients: 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; Salt (optional); Freshly ground black pepper to taste; 6 slices whole grain vegan bread

By Sandra Sellani

(13)

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

Prep: 20 mins + overnight Yield: 3 servings

Low Sugar Soy Free

Ingredients

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
Salt (optional)
Freshly ground black pepper to taste
6 slices whole grain vegan bread

Instructions

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.