Follow Your Heart — although I don't typically use vegan mayo, I do
love Vegenaise.
Not exact matches
I really
love the crunchy tempeh and
vegenaise together.
(I've seen too many
vegenaise potato and mac salads in on food blogs lately)
Love the idea of adding dried apricot.
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
Since we first created it in the early 1970s,
Vegenaise ® has grown to become the most -
loved, egg - free sandwich spread among vegans, vegetarians, and anyone looking for a healthier, more sustainable option to mayonnaise.
The next day, we used the chilled leftovers to make «
love loaf sandwiches» on lightly toasted sourdough bread, with
Vegenaise, Dijon mustard, extra ketchup and pickle slices.
One sandwich I do
love to make is a veggie BLT: veggie bacon, slices of ripe red tomato, crisp romaine and
Vegenaise on toasted sour dough.
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.
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.