Tuna salad sandwiches were a lunchtime staple in our home when we were kids. Our new classic version has a quick oil- and egg-free cashew mayo that’s creamier and tastier than any traditional mayo we’ve tried. This recipe will make more than you’ll need for the sandwiches but you’ll want to have extra on hand for any sandwich that calls for a tasty spread.
The “tuna” made from garbanzo beans and capers has fooled our fish-eating friends into thinking it was the real deal. This recipe serves three generous sandwiches and don’t worry about how long it will keep in the fridge because it will disappear the day you make it!
Vegan Tuna Sandwich With Homemade Cashew Mayo
- 1 cup cashews, soaked in water overnight then drained
- 1 garlic clove
- 2 teaspoon apple cider vinegar
- 1/2 teaspoon sea salt
- 1/2 cup + 2 tablespoons water
- 1 can chickpeas, rinsed and drained thoroughly
- 1 tablespoons capers, drained
- 1 stalk celery, diced
- 1/2 teaspoon salt (plus more to taste)
- freshly ground black pepper to taste
- 6 slices whole grain vegan bread
Directions (Best Vegan Mayo):
1. Blend the top 5 ingredients (cashews, garlic, vinegar, sea salt, water) until smooth and creamy.
Makes approximately ¾ cup mayo, more than needed for this recipe, but you’ll want to keep extra on hand for your favorite sandwiches.
1. Mix chickpeas, 1/3 cup of the Best Vegan Mayo, and capers in a food processor until creamy, resembling tuna fish.
2. In a mixing bowl, combine chickpea mixture with celery, salt, and pepper, and stir by hand until completely combined.
3. Spread mixture onto three slices of bread. Top with the remaining slices.
Also by Sandra and Susan: All-Natural Spinach Artichoke Dip
Related: Eggplant Banh Mi Sandwich
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Photos: Sandra and Susan Sellani