Vegan tuna salad / tuna sandwich spread – no tuna cream recipe

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Vegan tuna salad is a healthy alternative to the popular classic that tastes even better than the original. It’s creamy, flavorful, with real fish flavor and aroma, but it doesn’t use fish at all. Moreover, the vegetarian tuna sandwich spread is easy and quick to prepare. You can use it as a filling for sandwiches, spread it on bread or enjoy it plain. You can find a detailed recipe for the vegan no tuna cream with exact quantities and step-by-step instructions here at the very bottom.

Healthy plant-based alternative to the classic tuna salad

The vegan no tuna cream is guaranteed to convince not only vegans in terms of taste. It’s incredibly delicious, healthy, and doesn’t use any fish or other animal products at all. The main ingredient of this spread is chickpeas, which contain many vitamins and minerals and make you full. The real fish flavor and aroma give the vegan tuna salad nori leaves, just as in the carrot lox or vegan caviar. The classic tuna sandwich spread is often prepared with eggs. In this vegan version, the kala namak salt provides the real egg flavor. But if you don’t like the taste of eggs, you can omit the salt and use other spices and regular salt instead.

Vegan tuna sandwich spread: how to serve it

The vegan tuna sandwich spread not only tastes delicious, but can also be served in a very versatile way. For example, you can serve it as a salad on its own or with a side dish. On bread or rolls, bagels or baguettes, the no tuna cream tastes very delicious and is suitable for breakfast or as a snack in between. Especially with homemade bread or homemade rolls it is a treat. I had made sandwiches with this vegan tuna salad with fresh lettuce leaves, tomatoes, red onions and herbs. They were delicious and perfect to take away. The vegan tuna sandwich spread is also great for dipping with veggie sticks or with homemade naan bread, for example. You can also use it to make delicious wraps, fill homemade sushi or top pizza. So serve the tuna salad alternative just the way you like it!

Vegan tuna salad: how to store it

You can prepare the vegan tuna salad in advance and store it in the refrigerator. Be sure to store it in an airtight container, such as a lunch box. The vegetarian tuna sandwich spread tastes just as delicious in the next few days. You can enjoy it for about 3 days.

This no tuna cream is

• vegan – no fish, no eggs,
• creamy,
• spicy,
• hearty,
• filling,
• healthy,
• very tasty,
• with fish and egg flavor,
• versatile to serve,
• perfect on bread, rolls, bagels, baguettes, pita bread,
• ideal for sandwiches, as a dip, pure as a salad, as a sushi filling or pizza topping,
• easy and quick to prepare,
• vegetable alternative to the popular classic, which tastes even better,
• suitable for breakfast, lunch and dinner.

Vegan tuna salad: the recipe

The exact quantities and step-by-step instructions, according to which you can make the vegan tuna salad alternative at home, you will find here below in the box recipe.

The recipe for this no tuna cream is very, very simple. You’ll have it ready in about 10 minutes. You need

• pickled chickpeas,
• pickled corn,
• red onion,
• nori leaf for the fishy taste,
• vegan mayonnaise,
• kala namak salt for the egg flavor,
• vegetable oil,
• some lemon juice
• and black pepper.

Prepare vegan tuna spread: this is how you do it

1. Finely chop the nori leaf in a blender.
2. Add chickpeas, corn, red onion cut into pieces, mayonnaise and vegetable oil and blend until desired consistency.
3. Season the mixture with kala namak salt, lemon juice and pepper. Done!

Vegan tuna sandwich spread: tips and tricks to make it at home

• Instead of using jarred or canned chickpeas, you can use dried chickpeas and cook them first.
• Drain pickled or cooked chickpeas and corn thoroughly, or your sandwich spread may become mushy.
• If you like a slightly coarser consistency from the salad, you can coarsely mash the chickpeas with a fork and chop the onions instead of blending them. Then just mix all the ingredients together.
• Nori leaves are the most important ingredient in this recipe, along with chickpeas, because they give the salad its fishy flavor. So you shouldn’t leave them out.
• Instead of nori leaves, you can also use nori flakes. You don’t have to chop them.
• You can add pickles to the vegan tuna salad. Cut the cucumbers into small cubes and stir them into the salad.
• It is important to season the vegan tuna spread well. Use spices according to your taste.
• You can omit the kala namak salt if you don’t like the taste of eggs. Just use regular salt.
• If you want the sandwich spread to be creamier, you can add more mayonnaise.
• Make sure that the mayonnaise is vegan.
• Store the tuna salad alternative in an airtight container in the refrigerator. It will keep for about 3 days.

Have you made vegan tuna salad at home using this recipe? I look forward to your result, your star rating and your comment on the recipe below, how you succeeded and tasted the vegan tuna sandwich spread.