Vegan “Tuna” Salad Sandwich
- Apr 20, 2018
Serves:
2 Use Organic:
For the “Tuna” Salad:
- 1 ½ cups Unsalted unroasted sunflower seeds soaked in water at least 30 minutes
- 1 Tablespoon crushed nori paper
- 2 Tablespoons fresh dill
- 2 celery stalks - finely chopped
- ¼ cup finely chopped red onion
- ¼ cup plus 2 Tablespoons cashew mayo (see recipe below)
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 Tablespoon lemon juice
- 1 Tablespoon coconut aminos
For the Sandwiches:
- 4 slices of bread of your choice
- Sprouts
- Tomatoes
- Lettuce
- Hummus
Directions:
- Rinse and drain sunflower seeds after they are done soaking then add them into the food processor using the “s” blade along with the nori paper and dill and pulse about 20 times, or until the texture resembles tuna salad.
- Next, add cashew mayo, celery, onions, salt, pepper, lemon juice and coconut aminos and mix well.
- To assemble 2 sandwiches, spread hummus on 2 pieces of bread (or you can use mashed avocado) followed by lettuce, sprouts, tomatoes and mock tuna salad.
- Place other pieces of bread on top to make 2 sandwiches.
- Serve right away or refrigerate mock tuna salad in refrigerator for up to 4 days.
To make cashew mayo:
- Soak 1 cup of cashews in water for 30 minutes then rinse and drain.
- Add cashews into a high speed blender with ½ cup unsweetened almond milk, 2 Tablespoons olive oil, 1 teaspoon apple cider vinegar, ½ teaspoon maple syrup, and ¼ teaspoon sea salt.
- Blend until very smooth.
