This Clean Tuna Salad is a little bit funny because I made it with homemade vegan mayo. Vegan mayo plus tuna is probably not something you hear about often, since vegans don’t eat fish – but this was a great quick and easy meal that was perfect for post-workout during the Clean Cleanse.
Interestingly enough, I haven’t had a tuna salad in the longest time, but this recipe really hit the spot for me. The creaminess of the vegan mayo almost made me feel guilty since it reminded me so much of the real thing.
I mentioned at the beginning of my cleanse that I really wanted to replicate the scallion cashew cheese I had at my favorite raw vegan restaurant in Manhattan, Quintessence. Equipped with my Vitamix, I tried a recipe via Connoisseurus Veg, however, to my dismay, one cup of soaked cashews wasn’t enough ingredients to blend inside my machine so I ended up putting more liquids into my batch to make vegan mayo.
As it turns out, a lot of vegan recipes involving cashews look very similar. It usually involves soaked cashews, lemon juice, salt and vinegar. By increasing the amount of liquid, you are able to turn a cashew cheese into a cashew mayo. The mayo turned out great and now I am questioning if I will ever need to eat mayo ever again.
Clean Tuna Salad w/ Vegan Cashew Mayo
1 can of tuna packed in water
2 tablespoons onion, finely diced
2 tablespoons celery, finely diced
2 tablespoons vegan cashew mayo
salt & pepper to taste
Vegan Cashew Mayo (makes about 1¼ cups)
1 cup raw cashews, soaked in water for 3 hours
¼ cup extra virgin olive oil
¼ cup filtered water
3 tablespoons of lemon juice, or more to taste
1 teaspoon apple cider vinegar
1 teaspoon dijon mustard
¼ teaspoon kosher salt
2. Mix together tuna salad. Drain the water from the can of tuna and put in a bowl. Add onion, celery, and mayo and mix together. Add salt and pepper to taste and serve with veggies or eat plain.
Also see my full post on How to Make Vegan Cream Cheese, Mayo, Ricotta and Milk here.