Sonia Ulan

Thanks, Brynn;

Actually, we have tried the Nayonnaise brand and I guess I'm pretty
fussy about my mayonaise because I do find it to be too tangy/acetic for
my liking. I LOVE spice and add cayenne to everything but in the case
of a mayonaise-type spread I need mild and creamy. I will try your
homemade recipe and invite you to forward any other suggestions for
spreads/sandwiches you might have.

I appreciate you being one of my new resources in the vegan way,

Sonia
panchot wrote:
>
> Hello Sonia,
>
> We usually buy Nayonnaise-which is a vegan mayonnaise by Nasoya. It's not
> tangy like the Hain vegan mayonnaise. It's very mild=at least we think so.
> When we make our own, we use this recipe:
>
> Tofu Mayonnaise:
>
> 3/4 cup soft or medium tofu (the best kind to use for this is by Mori
> Nu-usually found in the Asian grocery section doesn't have to be chilled)
>
> 2 tbsp lemon juice OR vinegar
> 1/2 tsp salt
> dash of pepper (optional-I don't use it)
> 2 tbsp oil
>
> In a blender or food processor (I use my food processor) blend together on
> high, the tofu, lemon juice, salt, pepper-if using, and oil until thick and
> creamy. Adjust any ingredients for desired taste. Store in the refrigerator
> in a clean, dry container with a tight fitting lid. Will keep for 7-10 days.
> Makes about 1 1/2 cups.
>
> Also, let me know if there are any other things you are trying to use vegan
> replacements for. I have so many recipes that it would be impossible for me
> to send them all. But I'd be happy to send a few, and I can recommend some
> great cookbooks/informative books that are vegan only.
>
> Brynn~mother to Nicholas-9, and Emily-almost 5
>
> "To be nobody but yourself in a world which is doing its best night and day
> to make you like everybody else means to fight the hardest battle any human
> being can fight and never stop fighting."
> --e.e. cummings
>
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> Check it all out at: http://www.unschooling.com
>
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Sonia Ulan

Thanks, Kathy!

I never have been a "miracle whip" fan, and I have found that the
Nayonaise smacks very much of that. I keep trying it hoping my
tastebuds will adjust, but so far they have not! I was/am a Hellmann's
fan all the way...Love the smooth, mild, creamy flavour and how it
enhances without overpowering. The soy-based products still seem very
much influenced by vinegar! I appreciate your encouragement and will
keep trying and agree wholeheartedly that the avocado, lettuce, tomato
and red onion sandwich is the way to go!!!

Sonia

Natrlmama@... wrote:
>
> In a message dated 05/29/2000 3:07:36 AM Pacific Daylight Time,
> sulan@... writes:
>
> << The vegan mayonaise products (with soy)
> that I have tried are really vinegar-y, to the point of being very
> acetic and sour and not at all creamy and with the mild flavour a
> traditional mayonaise might offer. Aside from spreading a ripe avocado
> on a sandwich I guess I'd also like to know if you have any homemade
> versions of rich-tasting and smooth spreads? >>
>
> We are big fans of Nayonaise, buy it by the case through our coop.
> Its not exactly like a mayonaise, a little more zing like a miracle whip
> spread, but not tart. I do not like any other brand. It is soy based
> also. Lowfat and fatfree. We also love using avocado for our
> "spread" base. Have an lettuce, tomatoe, red onion and avocado
> sandwich, yum!
>
> Kathy
>
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In a message dated 5/29/00 5:06:57 AM Central Daylight Time, sulan@...
writes:

<< he vegan mayonaise products (with soy)
that I have tried are really vinegar-y, to the point of being very
acetic and sour and not at all creamy and with the mild flavour a
traditional mayonaise might offer. >>

Hi--In addition to what mayo recipes you may have, here are two
recipes that you might try, too; I don't know if you eat eggs, but the 2nd
recipe does not call for eggs, if that works better for you.
Real
Mayo: 1 egg, 1/2 tsp salt, 1 tsp mustard, 3 Tbsp lemon juice, 1/2 c olive
oil, 1/2 c safflower oil............mix egg,salt,mustard, and lemon juice in
blender. Add oil very slowly. Mixture should be very thick. Refrigerate in
tightly sealed container
Imitation Mayo: 1c low-fat cottage cheese, 1
Tbsp lemon juice, 1 Tbsp Sweet Cloud Rice Syrup (found at health food
stores).........Mix all ingredients in blender. Store in glass jar in
refrigerator.
Hope you can use these. :) ~Karen

[email protected]

In a message dated 05/29/2000 3:07:36 AM Pacific Daylight Time,
sulan@... writes:

<< The vegan mayonaise products (with soy)
that I have tried are really vinegar-y, to the point of being very
acetic and sour and not at all creamy and with the mild flavour a
traditional mayonaise might offer. Aside from spreading a ripe avocado
on a sandwich I guess I'd also like to know if you have any homemade
versions of rich-tasting and smooth spreads? >>

We are big fans of Nayonaise, buy it by the case through our coop.
Its not exactly like a mayonaise, a little more zing like a miracle whip
spread, but not tart. I do not like any other brand. It is soy based
also. Lowfat and fatfree. We also love using avocado for our
"spread" base. Have an lettuce, tomatoe, red onion and avocado
sandwich, yum!

Kathy