Original Recipe By Rouxbe
Ingredients:
3 cups cooked chickpeas (2 small cans)
2-3 tablespoons red onion chopped
1/2 cup celery chopped
1/4 cup sweet pickles chopped
2 tablespoons nori seaweed flakes
1 teaspoon sea salt or to taste
1/2 teaspoon freshly ground black pepper
1/2 cup vegan mayonnaise or Cashew Sour Cream (see recipe below)
Instructions:
Drain and rinse your chickpeas (garbanzo beans); place in a large bowl. Using a pastry cutter, potato masher or a fork, mash the chickpeas to break them up.
Next, finely dice the onion, celery and pickle and add them to the chickpeas. Add the nori flakes, salt and pepper and mix to combine.
NOTE: If you do not have nori flakes, you can grind up one or two sheets of nori (the kind used to make sushi) in a spice grinder. The mineral-rich nori adds a nice “from the sea” flavor and look to the mixture.
Lastly, add the vegan mayonnaise or Cashew Sour Cream. Mix to combine and taste for seasoning.
NOTE: if the mixture seems a bit dry, add a touch more of vegan mayo or cashew sour cream.
Cashew Sour Cream
Ingredients:
1 cup raw cashews
1/4 teaspoon sea salt or to taste
1 tablespoon fresh lemon juice
1/2 – 3/4 cup water or as needed
1-1/2 tablespoons apple cider vinegar
Instructions:
Place the cashews into a bowl and cover with water. Let soak for a few hours or overnight.
Once your cashews have soaked, drain and rinse the cashews.
Next, blend together the cashews, water, apple cider vinegar and lemon juice until you reach a really smooth consistency.
Add more water until you reach the desired thickness. For instance, for more cream-like consistency, add more water until you reach a thinner, but still smooth consistency.
Note: This is where a high-speed blender or food processor is worth the investment. The higher the power, the smoother the outcome. Scrape the sides and continue to pulse until smooth. If needed add a bit more water until you reach the desired consistency.
Use as you would any other flavorful sour cream.
Ready to learn more about plant-based cooking? Check out the online courses at the Rouxbe, including the 90-day Forks Over Knives Plant-Based Home Chef course.