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PEANUT BUTTER NICE CREAM & CHICKPEA “NO TUNA” MAYO

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PEANUT BUTTER NICE CREAM & CHICKPEA “NO TUNA” MAYO

PEANUT BUTTER NICE CREAM & CHICKPEA “NO TUNA” MAYO

 

More and more people are going vegan, or at least including more plant based meals into their diet. So for this month I’m going to share vegan alternatives to tuna mayo and ice cream (probably not to be eaten together…..)

 

 

 

CHICKPEA “NO TUNA” MAYO

I was surprised how close to the real thing this was - I’m not even a chickpea fan!

You will need:

1 tin chickpeas drained

60g vegan mayonnaise

1 tablespoon fresh lemon juice

1 tablespoon soy sauce

1 heaped teaspoon dijon mustard

1 teaspoon cider vinegar

 

  1. Add the chickpeas to a bowl and mash them with a fork.
  2. In a bowl, mix all the other ingredients together. Season to taste
  3. Mix the Mayo mix into the mashed chickpeas.
  4. Use in salads, sandwiches, with baked potatoes, pasta etc

 

 

 

PEANUT BUTTER NICE CREAM

For those hot summer days we’re all hoping for!

You will need:

3 large bananas

3 tablespoons peanut butter

1 teaspoon vanilla extract (optional)

 

  1. Peel the bananas. Cut them into small chunks and then freeze in a freezer proof container.
  2. When you’re ready to make the nicecream, take the bananas out of the freezer and place in a blender with the peanut butter and icecream. Blitz until you have a nice smooth consistency. Depending on how powerful your blender is, you might need to add a tablespoon of almond milk, or wait until the bananas have softened a little.
  3. Divide into serving bowls and top with toppings of choice. Shown here with Nutchup - a squeezy peanut butter I got from Amazon. Highly recommended!

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