Tempeh "Tuna" Salad

1 package tempeh (7 oz. / 200 g)

1/2 cup raw cashews

3 tbsp water

1/2 tbsp olive oil

1 1/2 tsp apple cider vinegar

2 tsp lemon juice

1 tsp agave

1 garlic clove

1 1/2 tsp dijon mustard (I use coarse ground)

salt and pepper, to taste

1/4 cup red onion, diced small

1. Soak the cashews.  (Overnight is recommended but four hours will suffice)

2. Steam the tempeh for 10 minutes.  Once cooled enough to handle, cut into small cubes, about 1/8 inch cubes.  Set aside.

2. Drain the cashews then add them to a blender or a food processor with water, olive oil, apple cider vinegar, lemon juice, garlic, agave, dijon mustard, salt and pepper until it has reached a smooth consistency.  

3. In a bowl, mix the tempeh, diced red onion and cashew mixture until everything is thoroughly combined.  

4. Serve on bread, in a hollowed out tomato, scooped on top of an avocado, or on your choice of greens.

Serves 4  |  crystalvaughn.com