Vegan Mayo and Cruelty-Free Tuna Salad

I've never been a big mayo fan. In fact, I don't think I've ever purchased mayo. Growing up I was a miracle whip kid. But the only thing I ever put it on was a slice of bread for my sandwich. My mind has now expanded after attending a local cooking class and I learned you can do a lot more with mayo. So, I'd like to share a recipe for guilt-free vegan mayo.

Ditch the fatty oils, and trade it for this nutrient rich version!

Vegan Mayo

Makes 2 cups.

Ingredients:

1-14 ounce box of firm tofu

1/4 cup (Bragg's) apple cider vinegar

2 tsp. spicy brown mustard

2 tsp. onion powder

1 tsp. sea salt

Directions:

1. Discard the liquid from the tofu box, rinse the tofu, and put it in your food processor or blender (I use a Ninja).

2. Add remaining ingredients and blend. 

3. Store in a mason jar in the fridge. 

Now, if you'd like to get adventurous, cut a red bell pepper in half, roast it in the oven, and added it to your mayo. You now have roasted red pepper mayo!

Okay, I made the mayo, now what do I do with it?

Try this, Mercury/Cruelty-Free 'Tuna' Salad.

Serves 2.

Ingredients:

1-15 ounce can of chick peas 

1/2 cup vegan mayo

1/2 cup of chopped red onion

1/2 cup celery

1/4 tsp sea salt

Optional: A handful of chopped parsley (adds a nice flavor)

Directions:

1. Drain and rinse the canned chickpeas 

2. Empty the chickpeas into a mixing bowl, and mash the beans (use the back of a fork, or potato masher)

3. Add mayo, red onion, celery, salt and parsley

4. Mix thoroughly and chill.

I usually double up this recipe and make enough to last me through the week. The salad holds up well in the fridge, and taste great more than once. If you prefer your tuna salad extra creamy just add more mayo.

Enjoy!