This tasty vegan “tuna” salad is light, protein-packed and deliciously creamy you’d think you’re having a classic tuna-egg mayo salad. Surprisingly, it doesn’t have any tuna, eggs, or mayo! It’s especially great for those who are intolerant to eggs in mayonnaise, as the base cream is made from cashews.
But the secret to making these taste just like the classic lies in some special ingredients; Black Salt and Nori. Black salt, also known as Kala Lamak, actually has a pinkish-purple hue, and is often used throughout South Asia. It brings in an interestingly ‘egg-like’ flavor due to its sulphur compounds. While, Nori is a seaweed algae that helps give this mixture a ‘from the sea’ taste that’s reminiscent of tuna fish.
Spoon over crispy baby gem lettuce, crackers, or sandwich between your favorite bread. This mixture tastes even better the next day… that is if you have any leftovers!