Vegan “Tuna” Salad

Prep Time: 15 minutes   Cook Time: 15 minutes   Total Time: 15 minutes   Yield: about 4 cups


2 cups raw almonds
1 cup raw or roasted sunflower seeds
1/2 cup red onion, chopped
2 cups celery, chopped
1/2 cup water
1/3 cup (packed) fresh parsley
1/4 cup + 1 tablespoon fresh lemon juice
1/2 teaspoon salt, or to taste


Place the almonds and sunflower seeds in a bowl and soak them for 4 hours.

Strain the almonds and sunflower seeds in a fine mesh sieve and transfer them to a blender or food processor and process until a thick, gritty paste is formed (it should be sticky).

This will require some time, so you may need to stop, stir, and re-start your blender/food processor several times.

Add the remaining ingredients to the blender/food processor, and process until everything has come together. There will be chunks of celery and onion, so if you prefer a more uniform “salad,” make sure you chop them finely before adding them to the blender.

Refrigerate the salad for at least an hour before serving. Serve with crackers or veggies, or make it into a sandwich or wrap with your favorite fixings.

Prep time doesn’t include the 4 hours soaking time for the almonds and sunflower seeds.

Recipe Adopted from


May 9, 2017