Better Bar Snack: Vegan Hearts Of Palm Calamari

• 2 14-ounce cans hearts of palm (12), drained and rinsed
• 1 cup finely ground yellow cornmeal or polenta
• 1 cup rice flour
• 1 tablespoon Old Bay Seasoning, plus more to taste
• 1/2 teaspoon kosher salt, plus more to taste
• Expeller-pressed canola oil, for frying
• 2 tablespoons filtered water
• 1 tablespoon toasted nori flakes, finely ground
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 cups whole raw cashews, rinsed
• filtered water
• 1 cup organic ketchup
• 1 to 2 tablespoons prepared horseradish, or more if you like it hot
• juice of 1 lemon
• 1 teaspoon vegan Worcestershire sauce, such as Wizard
• 1 cup vegan mayonnaise, such as Vegenaise
• juice of 1 lemon
• 2 tablespoons fresh flat-leaf parsley leaves, chopped
• 1 tablespoon capers, drained and finely chopped
• 2 garlic cloves, finely chopped
• 3 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper

1. Put the cashews in a bowl and pour in enough cold filtered water to cover.
2. Cover with plastic wrap and refrigerate for at least 12 hours, or up to 1 day.
3. Drain the cashews in a colander and rinse with cold water.
4. Transfer the cashews to a blender, preferably a Vitamix, and pour in enough cold filtered water to cover them by 1 inch, about 3 cups.
5. Blend on high for 2 to 3 minutes, until very smooth and creamy without any trace of graininess.
6. The cashew cream should be smooth on the palate; add more water if necessary.
7. If youre not using a heavy-duty blender, you may need to strain the cashew cream through a fine-mesh sieve to get rid of any grittiness.
8. Cover and refrigerate until ready to use.
9. It will thicken as it sits, so blend with 1/2 cup or so filtered water if needed to reach the desired consistency.
10. It can also be frozen; see the headnote.

hearts of palm, ground yellow cornmeal, rice flour, bay seasoning, kosher salt, canola oil, water, ground, kosher salt, freshly ground black pepper, cashews, water, ketchup, horseradish, lemon, worcestershire sauce, vegan mayonnaise, lemon, parsley, capers, garlic, extravirgin olive oil, kosher salt

Taken from www.foodrepublic.com/recipes/better-bar-snack-vegan-hearts-of-palm-calamari/ (may not work)