by Michele Miller

When I was growing up, it was a holiday tradition for my grandma to make chicken salad sandwiches. It was “her thing” and she loved for all the children and grandchildren to gather ‘round the table – and the old-fashioned meat grinder – to participate or just gobble up the yummy sandwiches.

But not everyone eats meat these days so I came up with a vegan version so everyone could enjoy grandma’s tradition.

If you’re still getting bell peppers in your garden – or even if you aren’t – this is a fun recipe to make. It’s quick, easy, raw, delicious, and would be a wonderful snack or lunch to make with the kids. Get them involved in nutritious eating!

Of course, if you don’t like bell pepper, you could omit it from this recipe and use celery in its place.

And don’t worry, this recipe doesn’t have raw chicken in it!

If you’re a vegan, vegetarian, or if you’ll be entertaining anyone who is, this is a great recipe to make.

(I’ve tested this recipe on unknowing folks who really thought it was chicken salad!)

Raw, Vegan Chicken Salad Recipe

Ingredients:

• 1 medium bell pepper
• 1 cup (soaked) cashews
• pinch cayenne pepper
• salt and pepper to taste
• minced garlic to taste
• splash almond milk (just for smooth sailing in the food processor)

Directions:

1. Chop bell pepper (and/or celery).
2. Add (drained) soaked cashews.
3. Toss in cayenne pepper, salt, pepper, garlic, and almond milk.
4. Blend until you get the consistency you enjoy.

Uses:

• Serve with veggies, as a dip.
• Plop on top of a bed of salad.
• Spread on crackers.
• Smear on bread like a real chicken salad sandwich.
• Smear on a tortilla and make a yummy wrap.
• You might even sneak a spoonful straight from the bowl!

Note: Diced onion would be delish in this.