Mayo Alternatives?

[BRUMI1968]

Hi. I just realized I'm not supposed to be eating eggs for the time being, and I've been downing mayo. Duh. Anyway, what do folks who don't eat may put on their sanwiches for moisture/grease. Any ideas?

(humus sounds good, avocado smushed up sound good...what else????)

p.s. I know there are eggless mayo's, but I also don't eat soy or partially hydroginated anything, etc. Maybe there's an olive oil eggless mayo out there.

[tarnalberry]

add plenty of veggies, and you don't need anything else! (tomatoes, in particular)

but some other options besides the two you've got (which are the best, IMHO):

butter (ah... the french can be so crazy with their sandwhiches... I don't get it, but they love it)

mustard

a bit of olive oil :-)

cheese (if you're doing dairy)

[gfp]

Like tarnalberry says fresh tomatoes, cucumber etc. health wise and you can add fresh basil etc. or cilantro.

If you want a bit of oil then just soak basil and garlic in olive oil in a little pot and keep it in the fridge, you can top it up ... Im currently trying to loose a few pounds so its off for me right now but its really nice and you can make your own mixes by adding a little of most fresh herbs and just pound em with a mortar and pestle first...

[Girl Ninja]

I found this online. Maybe one of the craftier cooks can tell you what would be the best sub for the soy milk. Rice milk? I don't really know. Sounds yummy, though. I totally pick hommus too or Italian dressing. Yum!

Title: EGGLESS MAYO ("BETTER 'N HELLMAN'S")

Categories: Vegetarian

Yield: 1 servings

1 c Edensoy (Original)

2 2/3 c Oil

2 tb Cider Vinegar

1 tb Maple Syrup (or sugar)

1 ts Salt

--------------------------------NOW TRY THIS--------------------------------

Directions: Place soy milk in food processor (or blender). Put on lowest

setting. Drizzle oil into soy milk. Add other ingredients. I add about

the same amount of lemon juice in addition to the vinegar. Someatimes I add

one tablespoon of dry mustard. You've got to try adding basil and/or sage

and/or oregeno.

I've also never had a problem adding all the vinegar, syrup, salt, etc. to

the soy milk first and then adding the oil.

[ebrbetty]

I just eat it dry or add a tad mustard

[TCA]

Ijust boughtsome Nayonaise at the health food store. It was on sale, so I decided to try it for tuna salad. It's not bad. Don't look at it, though. It doesn't look too great.

Tapenade is good on sandwhiches too. You can buy it or make it in the food processor. I've made it before with olives, olive oil, sun dried tomatoes, garlic, and parsley. I jus made it up, but I'm sure you could find a recipe.

[jerseyangel]

I have never liked mayo. Most of the time, I ate sandwiches dry, but depending on the filling, a slice of tomato is good. My mil has always spread a thin layer of butter on both slices of bread before making a sandwich. Cranberry sauce on a turkey sandwich is also delicious.

[AndreaB]

I think I've only tried almond mayonnaise but I don't remember. Cashews blend up smoother but I haven't tried them in mayonnaise. For the instant mayo I'm sure you could substitute another milk powder.

Instant Mayonnaise

1 c water (purified or distilled

1/2 c soy milk powder

1/2 tsp salt

2 to 3 Tbsp fresh lemon juice

*2 Tbsp instant clear jel

Optional Ingredients:

1 to 2 Tbsp oil

dash or two homemade curry powder

(1 Tbsp each of tumeric, cumin, coriander, garlic powder)

Dill Weed, onion and garlic powder

WHIZ all ingredients in blender, adding Clear Gel last. Blend until smooth. Store in refrigerator 1 1/2 - 2 weeks. Purified water is bacteria-free; therefore the mayonnaise will keep fresh longer. YIELD: 1 1/2 cups Calories: 10/Tbsp. *Instant Clear Gel is a precooked cornstarch product available from bakery wholesalers. It is great for making instant jams and pie fillings with fruit juices and for thickening salad dressings without oil.

Cashew Mayonnaise

1 1/4 c boiling water

3/4 c raw cashews

1 Tbsp honey

1 tsp salt

3 to 4 Tbsp Lemon Juice

WHIZ in blender until creamy-smooth all ingredients except lemon juice. Briefly whiz lemon juice in last NOTE: Adding boiling water cooks cashews somewhat, giving them more thickening properties, so fewer cashews can be used and the mayonnaise does not separate. Calories: 16 per Tbsp. YIELD: 2 cups mayonnaise.

Cashew Mayonnaise

1/2 c cashew nuts

1 3/4 c water

2 Tbsp cornstarch (or arrowroot)

2 tsp salt

1 Tbsp onion powder

2 Tbsp lemon juice

3 Tbsp honey

1 Tbsp orange juice conc.

1. Blend all ingredients together for about 2 minutes.

2. Place blended mix in a saucepan and bring to a boil, stirring constantly with a wire whip.

3. Remove from heat and cool before serving.

Hint: Pour boiling hot Mayonnaise into a hot, sterilized jar and screw on a sealing lid. Let is cool and check seal--a handy way to preserve for traveling. A little jam jar is just right!

Makes 2 cups. Calories per Tbsp/ 11

Almond Mayonnaise

2 c water

1/2 c blanched almonds*

3 1/2 Tbsp Instant Clear Jel

1/2 Tbsp fresh lemon juice

1/2 tsp onion powder

1/2 tsp salt

1/8 tsp garlic powder

Process water and almonds in a blender until very smooth. Strain and save liquid (use pulp in patties or waffles, etc.). Process liquid and remaining ingredients until thickened. Add dill or tumeric, to taste, if desired. Yields 2 cups or 32 servings

*boil raw almonds in water for 1 minute. Drain and cool, then pinch off skins.

[BRUMI1968]

Thanks to everyone for your thoughts.

[lorka150]

We use Nayonaisse in this house, also. We've also used Vegenaise in the past.

edited to add:

nayonaise IS soy based, however, vegenaise just has soy protein (if you can tolerate the protein solely). This is from the vegenaise website for you:

Does Vegenaise® contain any common allergens?

Vegenaise® is free of eggs, milk products, wheat, gluten, corn, yeast, and starch. Soy protein is a relatively low order ingredient in the product. Tolerance to allergens vary considerably. To be safe, people with sensitivity to soy should consult their physician regarding the advisability of testing this product.

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[BRUMI1968]

I am not necessarily alleric to soy, I just don't think it's good for you. I used to eat Nayonaise, but quit when I quit soy.

Frankly, I'm contemplating quitting tuna (too much mercury) and quitting bread (why bother)...so I wouldn't even need mayo anyway.

I'm contemplating the paleolithic diet. Anyone been doing this?

[gfp]

I am not necessarily alleric to soy, I just don't think it's good for you. I used to eat Nayonaise, but quit when I quit soy.

Frankly, I'm contemplating quitting tuna (too much mercury) and quitting bread (why bother)...so I wouldn't even need mayo anyway.

I'm contemplating the paleolithic diet. Anyone been doing this?

If you continue you can easily end up quitting everything ?

However I try not to eat gluten-free breads because they are too easy and so its easy to rely/fallback.

I think tuna is something to just not rely on ... its something I eat infrequently ..

I think a big problem with being gluten-free is we tend to find our own little safe foods and concentrate on them, like you say with soy. I still eat some soy .. just not often maybe once a month ...so stuff like Nayonaise is a trap because you increases the frequency of soy without thinking.

You can add arsenic in almonds etc. and it keeps going until you are left with nothing so I prefer a little of most things than always reducing what I can eat and then ending up eating more of something else.

[lorka150]

everything in moderation, seriously (except for untolerated foods: gluten and in most cases, like mine, dairy). if we listened to everything the world put out about foods, we wouldn't eat anything. anything is bad in excess.

[Lauren M]

Amen, lorka! I get so confused with "this is good for you, no wait it's bad for you.... but only if you eat it on the fourth day of months ending in 'y'..." I think moderation is a good word!

- Lauren

[BRUMI1968]

I know, I know. I'm just frustrated because before I asked for the celiac test, I felt pretty good, save for the itching and canker sores. I had defeated the terrible C that had plagued me my entire life (by quitting wheat), and most of the bloating, and felt great. Now that I've quit spelt and oatmeal and all the little things that sneak in the gluten, I just don't feel as well. I'm having tummy aches and the C is back with a vengeance.

I'm getting a food panel done this week so if there are any other no no's for sure, I'll find out about them. I'm just frustrated as can be, and feel like food is my enemy, which is not healthy, I'm quite sure. I know it will all balance itself out, but right now, I'm just defeated about it.

Thanks, all.

[queenofhearts]

Baba ganouj has a very luscious mouthfeel similar to mayo & is much healthier. I used to love it with falafel & taboulli in pita sandwiches... haven't tried it on regular (gluten-free) bread but why not?

It makes a great dip too for tortilla chips.

I'm getting hungry for it now!

Leah

[Mango04]

I think salad dressings work well on sandwiches (or just olive oil and balsamic)

I also really like raw cashews in a blender with dill, itailian herbs, salt lemon and water. It makes a good spread, dip or dressing.