This may seem slightly silly, however there is a very popular sandwich filling in the North of England (and possibly elsewhere too!) called cheese savoury. It’s just finely chopped veg and grated cheap cheese swaddled in mayonnaise, it’s crunchy, filling and colourful, and should be very easy to veganise.
As I want the mayo to bind the veg and have a presence of its own I’m using a silken tofu and oil mixture which does give a tasty and thick end result.
The cheese component, I’m being lazy and just using a bit of nutritional yeast but a mix of blitzed up cashews and nutritional yeast would provide a bit more flavour.
For the Mayo
100g silken tofu
100ml sunflower oil
2 tsp mustard
2 tsp lemon juice
For the filling
1 medium carrot
2 sticks of celery
1 spring onion
Half a red pepper
2 tbsp nutritional yeast
Salt and pepper to taste
To make the mayonnaise, use a stick blender to mix together the tofu, mustard and lemon juice, when combined slowly add the oil mixing all the time, keep an eye on the thickness as depending on the tofu you may need more or less oil.
Grate the carrot and finely chop the rest of the veg.
Mix about half of the mayonnaise through the veg with the nutritional yeast, then add salt and pepper to taste, it’s simple but yummy!