You won’t believe how much this vegan tuna salad tastes like the real thing! Serve it as a spread for vegetables or make your own meatless tuna salad sandwiches.
vegan “tuna” salad
Prep time:
Total time:
Serves: 4
Recipe Modified from: ohmyveggies
Ingredients
- 2 cups raw almonds
- 1 cup raw or roasted sunflower seeds
- ½ cup red onion, chopped
- 2 cups celery, chopped
- ½ cup water
- ⅓ cup (packed) fresh parsley
- ¼ cup + 1 tablespoon fresh lemon juice
- ½ teaspoon salt, or to taste
Instructions
- Place the almonds and sunflower seeds in a bowl and soak them for 4 hours.
- Strain the almonds and sunflower seeds in a fine mesh sieve and transfer them to a blender or food processor and process until a thick, gritty paste is formed (it should be sticky). This will require some time, so you may need to stop, stir, and re-start your blender/food processor several times.
- Add the remaining ingredients to the blender/food processor, and process until everything has come together. There will be chunks of celery and onion, so if you prefer a more uniform “salad,” make sure you chop them finely before adding them to the blender.
- Refrigerate the salad for at least an hour before serving. Serve with crackers or veggies, or make it into a sandwich or wrap with your favorite fixings.
Notes
Prep time doesn't include the 4 hours soaking time for the almonds and sunflower seeds.
Photo Credit: ohmyveggies
