Raw vegan tuna and mayo combo
Shelf Life4 days in fridge
- 1. Place all ingredients in your food processor.
- 2. Process until very well processed, like in the above photo. You will need to stop every so often and scrape the sides of your food processor. You'll know you're done when the consistency is like the above photo.
- 3. Once well blended, consume immediately. Store leftovers in the fridge.
The Rawtarian's ThoughtsBy The Rawtarian
Raw vegan tuna and mayo combination. I know, sounds like nothing special, right? There are a gajillion raw vegan tuna and mayo combos out there, right?
Well, this raw vegan tuna recipe is different. Let me tell you why.
Before I went raw I was a kinda-vegetarian who also ate seafood. My one weakness as a seafood-eating vegetarian was tuna--especially tuna subs from Subway. In fact, tuna subs have been the #1 thing that I miss most about my old standard American diet!
Lately for some reason I have been really craving a tuna sub. Over the past couple of weeks I've spent a long time thinking about what makes the tuna from Subway so darn delicious, and I have finally come up with my raw vegan tuna and mayo combo that I think rivals Subway's tuna recipe.
What I like about this recipe that I've created is that it really tastes like it's got tuna (salty) and mayo (fatty/oily) all rolled up into one creamy, filling spread.
This recipe is pretty heavy and full of lots of fats and salts, from the coconut butter, nuts, Braggs and nutritional yeast. You'll find that you feel quite full after eating just a bit of this raw vegan tuna and mayo combo. Although this raw vegan tuna and mayo concoction is really easy to make, I don't think I'll be making it very often because it is pretty unhealthy--well, unhealthy as far as raw vegan meals go! But it sure is nice to have something I can turn to when I am really craving those tuna subs!
Also note: In this pic I mixed my final "tuna" mixture with some chopped parsley, that's why it has some green flecks in it :)
- This recipe is very low in Calories, Carbohydrates, and Sodium.
- This recipe is a good source of Riboflavin, Vitamin B6, and Vitamin B12.
- This recipe is a noteworthy source of Protein, Iron, and Vitamin A.
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