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!