Raw Vegan "Tuna" Sliders

For the "Raw Mayo": Blend soaked cashews, fresh lemon juice, white wine vinegar, Dijon mustard, fresh garlic, salt, and spring water together in a high-powered blender until creamy and smooth. Taste and adjust ingredients according to your preference.

For the "Raw "Tuna": Pulse soaked sunflower seeds, fresh parsley, chives, Old Bay seasoning, pickle juice, and fresh lemon juice together in a food processor until the consistency resembles tuna salad.

Assembly: Combine the raw "tuna" mixture with diced red onions, celery, bell peppers, some of the prepared mayo, and black pepper in a bowl. Mix until well coated. Remove the stem and gills from the baby portobello mushrooms, rinse and dry them. Fill one mushroom cap with some of the remaining mayo. Top with lettuce, sliced tomatoes, and the raw "tuna" mixture. Top off with another mushroom cap and enjoy!