Vegan Mayonaise @rachelsclevercreations
1/4 cup unsweet almond or cashew milk
2 tsp apple cider vinegar
1 tsp. dried mustard
1 tsp pure maple syrup
1/8 tsp salt
1/2 cup caola oil
Combine milk and vinegar. Add mustard and salt. Using an immersion blender, drizzle with oil and blend until a nice creamy consistency occurs about 2 minutes.
Combine coleslaw, onion and mayonnaise. Let rest in refrigerator at least 1 hour before eating.
Chickpea Salad
1 can chickpeas, drained and rinsed
2 tbls Vegan Mayo
1 tbls Dijon Mustard
2 tsp capers
1/4 tsp salt
1/4 tsp black pepper
2 stalks celery
1/4 red onion
8 slices of bread, tomatoes and lettuce (toppings as desired)
Place chickpeas, mayo, Dijon, capers, salt, pepper, celery and onion into a food processor. Blitz to combine until desired consistency. Maybe 7 to 10 pulses. Do not puree as you want some chunks to resemble egg salad. Enjoy on a sandwich or even as a wrap!
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