Cucumber-Tomato Canapes

Ingredients:

• 1 medium cucumber, sliced
• 1 small red onion, chopped
• 4 Tbsp lemon juice ⅓ cup cherry tomatoes, chopped
• 3 Tbsp fresh herbs, chopped
• 3 Tbsp cashews, chopped
• ¼ cup almond milk (from raw almonds)
• ½ cup cold-extracted olive oil
• ¼ tsp. salt, more as needed pinch of pepper

Directions:

Prepare a vegan mayo. Place almond milk, 1 teaspoon of lemon juice, a pinch of salt and a pinch of pepper in a blender. Start blending and add in the olive oil, a little at a time. Alternatively, you can use a hand blender and just mix everything together in a bowl, moving the blender to incorporate air.

Place your vegan mayo in the fridge for about 30 minutes. As you wait, prepare the pickled onion. Combine remaining lemon juice, a pinch of salt, and the red onion in a bowl. Set in the fridge for about 15 minutes. Drain the red onion with a strainer.

Assemble the canapes. Start with a cucumber slice, then top with vegan mayo, red onion, cherry tomatoes, herbs, and cashews. Serve right away.
 

Ingredients: cucumber, red onion, cherry tomatoes, cashew, almond milk, olive oil

Recipe Type: Appetizer