Tuna-less Tuna Salad
I first became inspired to go plant-based when I learned about this plant-based cooking course from Rouxbe.com. Not only did I learn a lot of new cooking techniques, I also learned how whole foods play a huge role in our health. One of my favorite recipes is their Tuna-Less Tuna Salad. Sadly, tuna is known to contain large amounts of mercury, which is terrible for our brains. They replace mayonnaise with cashew cream. Chickpeas and nori mimic the taste and texture of tuna! We eliminated the pickles, which provided way too much sodium.
(makes 1 cup)
In a high speed blender or food processor, add soaked and rinsed cashews, lemon juice, ½ cup water and apple cider vinegar. Blend until very smooth. Scrape the sides of the bowl down, and continue to pulse until smooth. Add more water if a thinner consistency is desired. Place in bowl and reserve.
Place a scoop of the salad onto a lettuce leaf on a pretty plate and serve with tomatoes.
Serve this as an hors d’oeuvre by placing a tablespoon of the salad onto an endive spear. Or make a sandwich using whole grain, gluten free bread.