Tempeh Mango Chutney Salad

1 8 oz pkg Tempeh any variety – cubed and steamed for 15 minutes
3/4 cups dry roasted or regular slivered almonds
1/2 12 oz jar Major Grey’s (mango) chutney
1/2 cup Vegenaise
2 cups celery, trimmed and sliced
2 cups red grapes, halved
2 tsp curry powder
1 Tbsp coconut nectar or agave (optional)

Blend the chutney, Veganaise, curry and agave in blender or food processor. Add everything to a big bowl, stir and serve.

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