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I just love the fresh yet comforting combination of flavors in this super easy sandwich! These are especially perfect paired alongside the lovely Raw “Sour Cream & Onion” Zucchini Chips, as depicted.
Quality Bread of Choice
Avocado, sliced
Lettuce of choice (I like a simple green leaf lettuce)
Tomato (preferable a meaty one, such as Roma)
Red or Yellow Onion, thinly Sliced (may sub scallions or omit for children)
Raw Vegan Mayo (Recipe Follows) OR Organic Mayo or Veganaise, as desired & optional (a little schmear is more than plenty)
Salt & Pepper, to taste
Assemble & nosh away!
This wonderful recipe was originally found on Healthy Blender Recipes. With a couple small modifications, you have what turned out to be my favorite mayo! I enjoy this better than I ever remembered enjoying the store bought mayos. My daughter loved this so much she went from just eating it off her fingers to licking it out of the bowl. This was especially good on my ALTO Sandwiches but works great as a veggie dip as well.
1 cup Cashews
¼ cup Cauliflower
¼ cup Extra Virgin Olive Oil
½ cup Water
3 tbsp Lemon Juice
¾-1 tsp Dried Mustard
¼ tsp Stevia
1 tsp Apple Cider Vinegar
Tiny Pinch of Sea Salt
Place all ingredients in a high-speed blend or mini-blender and blend until smooth and creamy. You will probably have to rake this down to get a good, perfectly smooth consistency.
This mixture may appear a bit on the thin side when you’ve finished pureeing it. Don’t worry. It will thicken with refrigeration.
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