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

 

 

Preparation

  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.

Sandra Sellani is the co-author of The 40-Year-Old Vegan Cookbook: 75 Recipes to Make You Leaner, Cleaner and Greener in the Second Half of Life. She is a graduate of the Matthew Kenney Culinary Academy (plant-based) in Santa Monica, California and is a graduate of the Plant-Based Nutrition Certificate program from the T. Colin Campbell Center for Nutrition Studies and eCornell.
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