This one is based off of Vegan Tuna Salad Recipe from Gluten Free Goddess.

Ingredients!

A bunch of Almonds soaked over night
Mayo
Pickle juice and the pickles they came in on
3-4 stalks of celery cut up fairly small

Throw the almonds into a food processor and chop em up until they are about rice sized. Throw in the mayo then, like a good 4-5 spoon scoops of it. It needs to be moist but not too moist. Pour some of the pickle juice in. You're aiming for a nice Tuna/Chicken salad consistency. Process a little more until it looks "right". Take it out and put it into a bowl. Mix in the celery and some cut up pickles. Might want to add some salt too, but not too much.  Mix it all up and try it. It should be moist and not too nutty.

We had it on rolls with tomato and lettuce. Everyone seemed to like it.

Comments: Not on a bun, maybe bread next time.