It's amazing how much this salad tastes like the tuna salad my mother used to make. And it takes only minutes to prepare. The only prep for the salad is the celery and green onions, and then whir up the vegan sour cream in a blender. Voila.
Mock Tuna Salad (Serves 4)
- 2 - 15oz or 1 - 28oz can of chickpeas, drained and mashed
- 1 cup Vegan Sour Cream (see below for recipe)
- 1 cup corn kernels, either fresh or frozen
- ½ cup sunflower seeds
- 3 stalks celery, diced
- 1½ tablespoons Dijon mustard
- 1 lemon, juiced (about 2 tablespoons)
- 2 tablespoon capers, drained
- 4-6 green onions, diced
- 1 tablespoon fresh dill, chopped or 2 teaspoon dried dill (to taste)
- ¼ teaspoon black pepper
- sea salt, to taste (optional, replace with sumac to taste)
In a large bowl, add drained chickpeas and mash with a fork or potato masher.
Add in the remaining ingredients and gently fold and stir all together.
Vegan Sour Cream
Note: this is a double batch. We make this much in order to have enough ingredients in a large blender like a VitaMix to blend it well. Use only ½ this batch in the recipe above
- 2 cups Cashews
- 1 tablespoon apple cider vinegar
- 2 tablespoon nutritional yeast
- 2 tablespoons lemon juice
- water to blend (start with ¾ cup)
Add all ingredients to a high-speed blender. Blend on high-speed adding more water a little at a time if needed, just enough to enable blending. Blend until thick and smooth.
Can be stored in the refrigerator for up to a week.
Thin out leftover dressing and add garlic powder and black pepper for salad dressing..
Tip: You can use this sour cream in all the ways you'd normally bring some creaminess to your meals: baked potato, nachos, enchiladas, etc. It stores in fridge 4-5 days.