Tuna Salad Sandwich With Cashew Mayo

Ingredients

• 1 cup cashews, soaked in water overnight then drained
• 1 garlic clove
• 2 tsp apple cider vinegar
• ½ cup + 2 Tbsp water
• 1 can chickpeas, rinsed and drained
• 1 Tbsp capers, drained
• 1 stalk celery, diced
• Salt (optional)
• Freshly ground black pepper to taste
• 6 slices whole grain vegan bread

Instructions

• 1 Blend cashews, garlic, vinegar, sea salt, water in high speed blender until smooth and creamy.
• 2 Makes approximately ¾ cup mayo, more than needed for this recipe, but you’ll want to keep extra on hand for your favorite sandwiches.
• 3 Mix chickpeas, ⅓ cup of the cashew mayo, and capers in a food processor until creamy, resembling tuna fish.
• 4 In a mixing bowl, combine chickpea mixture with celery, salt, and pepper, and stir by hand until completely combined.
• 5 Spread mixture onto three slices of bread. Top with the remaining slices.