When I was growing up there were two distinct camps: the Mayonnaise camp (in my neck of the woods, Hellman’s brand) and the Salad Dressing camp (Miracle Whip). It all depended on what your mom used on the sandwiches she made and in our house, mom used Hellman’s. No-way-no-how those of us in the Hellman’s camp wanted our tuna salad or bologna, cheese and potato chip (yes, chips ON the sandwich) sangies to have even a hint of sweetness! And if your best friend’s mom used Miracle Whip, well, that could mean the quick demise of a beautiful friendship.
Just cuz I’m a plant-based sandwich-eater now doesn’t mean I’ve lost my love of mayo and Nasoya has both types represented – the savory and the sweet. I recently received a couple of bottles to try out. While both products are creamy, thick, and ringers for the “real” things, my taste preference holds true today. I really prefer a “mayo” spread that is savory rather than sweet. But I did use both products with very tasty results.
Here’s a look at NayoWhipped and Nayonaise:
Here’s what’s in them:
Dried cane syrup
For inspiration, I visited the Nasoya website for ideas and made several things, riffing on the original recipes. First up is a classic that reminds me of the best egg-salad-sandwich-maker in the whole wide world, my mom.
Bean & Tofu Nada-Egg Salad Sandwiches
1 can garbanzo beans, rinsed and drained
7 oz. firm tofu, pressed, drained, and crumbled
3 stalks celery, chopped
5-6 sweet gherkins, chopped
5-6 green olives, chopped
thick slice red onion, chopped
lots of ground black pepper
1 tsp. dried dill weed
~1 cup Nayonaise
4 big biscuits, cut in half (or 8 slices of bread)
A handful of sprouts
In a large bowl, mash the garbanzo beans – don’t go crazy, leave some big pieces – and add the remaining ingredients. Stir it all together and let it chill for a little while.
Delicious on bread, of course, or on top of a big pile of chopped romaine lettuce with slices of avocado on top and plenty of raw tortilla chips on the side.
One of my favorite ways to use mayo is in a super-quick aioli and I whipped up a batch to go on top of pinto bean burgers. The creaminess of the mayo and the tang of chipotle, garlic and lemon complemented the smokey southwestern flavors beautifully. This would also be great as a dip for sweet potato fries.
Makes 1/4 cup (2 servings)
1/4 cup Nayonaise
1/2 tsp. chipotle in adobo (chopped or processed until smooth)
1 small clove garlic, minced
zest of 1/2 a lemon
Combine all of the ingredients. Let chill in the refrigerator for a few hours so the flavors blend.
How did I use the NayoWhipped? In the super-moist muffins pictured below – again, a recipe based on one posted on the Nasoya site. I’m really pleased with how they turned out. The spread replaces the traditional fat and I think works a bit like using yogurt. These smell so good while baking.
So, whether you were a Hellman’s girl like me or whether you craved that sweet-tang of Miracle Whip, there is a creamy, rich cruelty-free, vegan alternative that will make your sandwiches (and your muffins!) very yummy indeed.
Applesauce Banana Muffins
Makes 8 giant ones
2/3 cup whole wheat flour
1/3 cup all-purpose flour
2 tsp. baking soda
1/2 tsp. cinnamon
1 tsp. powdered stevia
1/4 tsp. salt
1 very ripe banana, mashed
1 cup unsweetened applesauce
1/2 cup NayoWhipped Sandwich Spread
1 tsp. vanilla extract
1/3 cup vegan chocolate chips
3/4 cup pecans, chopped
Lightly oil muffin tins and preheat the oven to 350F.
In a large bowl, combine the flours, baking soda, cinnamon, stevia and salt. Set aside.
In a medium-sized bowl, whisk together the banana, applesauce, Sandwich Spread and vanilla. Pour into the flour mixture and stir until combined – then gently stir in the chips and pecans.
Spoon batter into eight of the greased muffin tins and bake for 25-30 minutes. Allow muffins to cool in the pan for about 10 minutes before carefully transferring them to a cooling rack. Devour while still warm. These freeze well.