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"Un-chicken" Salad

I have always LOVED mayonnaise. As a child I use to eat mayo on a slice of white bread as a snack!!
Chicken and tuna salad were both (obviously) one of my favorites. 
This “Unchicken” salad totally hit the spot! 

Plant Based Mayo:

1/4 Cup of Soaked Raw Cashews (unless you have a vitamix-then no soaking needed)

7.5 Ounces Extra-Firm (and sprouted optional) Tofu

1/2 Teaspoon salt

4 Teaspoons fresh lemon juice

2 Teaspoons Rice Vinegar

2 tablespoons Apple Cider Vinegar

1 Heaping Tablespoon Dijon Mustard

2.5 Teaspoons Agave Nectar

1/2 Teaspoon Raw Tahini

2 1/4 Tablespoons Water

1 15 Ounce Can Garbanzo Beans

1/4 Cup Diced Celery

1/4 Cup Diced Onion

Mash up a can of garbanzo beans and added diced onion and celery, and season with pinch of pepper, thyme mustard seed and about a tablespoon of yellow mustard. Add diced pickles if you like as well!