This is another assignment for my cooking class. I think this tuna-less tuna salad would be great for lunches. It has only a few ingredients, which makes it quick to make. I do like to let it chill for at least a half an hour so that the flavors meld together. If you can make it the night before that would be ideal.
- 1 can chickpeas, drained, rinsed
- 1 tbsp onion, dried, minced
- 1/4 c celery stalk, diced
- 1 tbsp kelp granules
- 1/2 c Cashew Sour Cream or vegan mayonnaise
In a large bowl, using a pastry cutter smash the chickpeas. Add the rest of the ingredients and thoroughly mix. Chill for at least 30 minutes.
Serve as a sandwich, dip, or on top of some salad greens.
This is a wonderful substitute for dairy sour cream. It has the perfect tang that you come to expect from sour cream. You can use this to replace dairy sour cream in any recipe. Other than soaking the cashews, it only takes about 60-90 seconds to make this condiment.
There is no reason why you cannot have this in your refrigerator anytime. You can also freeze this in portions if you choose to do so.
- generous pinch of Himalayan Salt
- 1 tbsp lemon juice, fresh
- 3/4 c water, more if needed
- 1 1/2 tbsp apple cider vinegar
- 1 c raw cashews, soaked, drained, rinsed
Combine all the ingredients into a high speed blender. Blitz ingredients until they are creamy and smooth. If needed add more water 1 tablespoon at a time.
I initially made this sauce to go with salmon patties. However, it has taken on a life of its own. This makes a nice dressing for a salad, dip for veggies, and even a marinade for chicken. It is very versatile. This has become a staple in my refrigerator.
Combine all ingredients and mix well. Chill for 30 minutes. Store in a a 8oz. mason jar with lid. Serve. Eat. Enjoy.