I always use Grapeseed
Oil Vegenaise and love the taste and that it is super healthy, but it comes with a super healthy price tag.
One of the ingredients in Grapeseed
Oil Vegenaise is SOY protein, of which I am allergic.
Not exact matches
That's why you add
oil really slowly when making
Vegenaise so that the
oil and plant - based milk (essentially water) emulsify!
Have you ever tried a recipe for your own
vegenaise with the grapeseed
oil?
Filtered Water, Soybean
Oil *, Worcestershire Sauce * (Apple Cider Vinegar *, Filtered Water, Onion *, Molasses *, Gluten - Free Tamari Soy Sauce * [Water, Soybeans *, Sea Salt, Alcohol *], Agave Syrup *, Garlic *, Sea Salt, Tamarind Juice Concentrate *, Cayenne Pepper *, Spice *),
Vegenaise ® * (Expeller Pressed Soybean
Oil *, Filtered Water, Brown Rice Syrup *, Apple Cider Vinegar *, Soy Protein *, Sea Salt, Mustard Flour *, Lemon Juice Concentrate *), White Wine Vinegar *, Garlic *, Sea Salt, Lemon Juice Concentrate *, Black Pepper *, Dijon Mustard * (Water, Vinegar *, Mustard Seed *, Salt, Spices *), Xanthan Gum, Natural Flavor.
Try subbing the
vegenaise for some home - made vegan yogurt to make it
oil free.
2 pounds red potatoes, scrubbed and diced 1/4 cup + 1 tablespoon cider vinegar, divided 1/3 cup nonfat Greek yogurt 2 tablespoons reduced fat
Vegenaise 1 tablespoon extra virgin olive
oil 1 tablespoon Dijon mustard 1/2 teaspoon sugar 3 hard boiled egg whites, chopped 1/2 cup finely chopped sweet (Vidalia) onion 1/2 cup diced celery 3 - 4 tablespoons chopped spicy or sweet pickles 2 teaspoons chopped celery leaves 1 tablespoon chopped fresh dill, or more to taste 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh chives, optional 1 1/2 teaspoons salt, divided Plenty of freshly ground black pepper
In a large bowl, whisk together the yogurt,
Vegenaise, olive
oil, Dijon mustard and sugar.
4 tablespoons extra virgin olive
oil, divided 1 teaspoon Sriracha (optional) Salt For the Avocado - Tomato Relish: 1/2 cup cherry tomatoes, halved (I used heirlooms because I love them) 1 ripe avocado, diced 2 scallions, white and light green parts only, thinly sliced 2 tablespoons fresh lemon juice 1 1/2 tablespoons extra virgin olive
oil Salt Fresh ground pepper For the Yogurt - Tahini Dressing: 2 tablespoons tahini 1/4 cup boiling water 1 garlic clove, minced 1/2 cup non-fat Greek yogurt (you could also use sheep's / goat's milk yogurt or
Vegenaise) 3 tablespoons freshly squeezed lemon juice 1/4 cup extra virgin olive
oil Salt Fresh ground pepper
(vegan, gluten - free, dairy - free, non-gmo):
Vegenaise ® (Expeller - Pressed Canola
Oil, Filtered Water, Brown Rice Syrup, Apple Cider Vinegar, Soy Protein, Sea Salt, Mustard Flour, Lemon Juice Concentrate), Filtered Water, Apple Cider Vinegar, Expeller - Pressed Canola
Oil, Sea Salt, Cold - Pressed Flaxseed
Oil, Cold - Pressed Hemp Seed
Oil, Lemon Juice Concentrate, Spices, Mustard Flour, Xanthan Gum, Natural Flavor, Garlic.
(vegan, gluten - free, dairy - free, non-gmo):
Vegenaise ® (Expeller - Pressed Canola
Oil, Filtered Water, Brown Rice Syrup, Apple Cider Vinegar, Soy Protein, Sea Salt, Mustard Flour, Lemon Juice Concentrate), Filtered Water, Apple Cider Vinegar, Olive
Oil, Shelled Hemp Seeds, Flaxseed
Oil, Lemon Juice Concentrate, Cold - Pressed Hemp Seed
Oil, Spices, Mustard Flour, Xanthan Gum, Salt, Garlic.
Try this healthy mayo alternative with the great taste of Original
Vegenaise ® and the benefit of this amazing
oil!
(vegan, gluten - free, dairy - free, non-gmo): Filtered Water,
Vegenaise ® * (Expeller - Pressed Canola
Oil *, Filtered Water, Brown Rice Syrup *, Apple Cider Vinegar *, Soymilk Powder * (Soybeans *), Sea Salt, Mustard Flour *, Lemon Juice Concentrate *), Red Miso * (Water, Soybeans *, Rice *, Sea Salt, Koji Starter [Aspergillus oryzae]-RRB-, Candied Ginger * (Ginger *, Cane Sugar *), Rice Wine Vinegar *, Toasted Sesame
Oil *, Gluten - Free Tamari Soy Sauce * (Water, Soybeans *, Salt, Alcohol *), Mustard Flour *, Garlic *, Sesame Seeds *, Xanthan Gum, Chives *.
(vegan, gluten free, dairy free)
Vegenaise ® (Non-GMO Expeller - Pressed Canola
Oil, Filtered Water, Brown Rice Syrup, Apple Cider Vinegar, Non-GMO Soy Protein, Sea Salt, Mustard Flour, Lemon Juice Concentrate), Vegan Honey Alternative (Brown Rice Syrup, Chicory Syrup, Maple Syrup, Natural Flavors), Filtered Water, Non-GMO Expeller - Pressed Canola
Oil, White Wine Vinegar, Prepared Mustard (Vinegar, Mustard Seeds, Salt, Spices, Turmeric), Dijon Mustard (Vinegar, White Wine, Mustard Seed, Salt, Turmeric), Onion, Whole Mustard Seeds, Sea Salt, Xanthan Gum, Black Pepper, Herbs.
appetizer, chickpea flour, coconut, fenugreek, fermented bean curd, garlic, ginger, Happy Cow Cookbook, lemon, lemon juice, nutritional yeast, olive
oil, Peacefood Cafe, side, snack, tofu sour cream, vegan,
vegenaise, vegetarian
Ingredients 1 tablespoon olive
oil 1/2 cup thinly sliced yellow onion 4 cloves garlic, pressed or minced, optional 8 ounces cubed packaged seitan 8 ounces crimini mushrooms, quartered or halved, very bottom of stem removed 1/2 teaspoon ground nutmeg, optional 1/2 cup vegan mayonnaise such as
vegenaise 1 1/2 tablespoons freshly squeezed lemon juice 2 teaspoons wheat - free tamari Pinch crushed red pepper flakes, optional 2 tablespoons finely chopped flat - leaf parsley Sea salt and ground black pepper to taste 2 tablespoons nutritional yeast 1 teaspoon smoked paprika Parsley sprigs for garnish
eggplant, sesame
oil, gochujang, tamari, rice vinegar, vegan kimchi, Follow Your Heart ®
Vegenaise ®, whole wheat tortillas, Fresh cilantro, scallions, romaine heart, vegetable
oil *, Salt *, * Not included
8 to 10 medium - sized potatoes (yellow or red) 2 tablespoons olive
oil 1 tablespoon red wine vinegar 1 cup vegan mayonnaise, such as
Vegenaise or Nayonaise 2 tablespoons yellow mustard 1 tablespoon balsamic vinegar 1 teaspoon sugar A dash of red pepper A dash of seasoned salt Pepper to taste 1 celery stalk, diced 2 large dill pickles, diced 5 scallions, diced 1 3.8 - ounce can sliced black olives 1/2 cup finely chopped parsley A dash of paprika
I also like the
Vegenaise that's made with grape seed
oil.
I love that it is so creamy, with just the right amount of both fat and lightness, unlike
Vegenaise, which while very good, can taste kind of heavy and weighed down with the
oil and whatnot in it.
This is such a nice alternative to Nayonaise (which was my stand - by mayo when I went Vegan) and
Vegenaise (which I finally purchased about a month ago, so very good — the best, imho — but I could live without the
oil).
No animal meat, little to no
oil (except what's in
Vegenaise) no diary, no butter, and very very very little salt.
Yesterday I had super sprout mix (alfalfa, lentil, garbanzo and sunflower sprouts) plus shredded cabbage, shredded carrots and shredded broccoli with
Vegenaise (my only
oil intake at all anymore) on lavash sheet for breakfast a sumo Mandarin as a snack while they are in season (I've eaten 4 in my lifetime), and for lunch a big carrot dipped in homemade hummus (my own sesame seeds, no
oil, home boiled chick peas boiled in water with hibiscus leaves, and I use this broth for the hummus) and I add 1/4 the salt it calls for, lemon juice add spirulina powder, fresh squeezed lemon juice, hemp, chia, turmeric, garlic, cumin smoked paprika and Cayenne) it's my «green hummus»;) Anyway I had nothing for dinner.