Tag Archives: sandwich spread

Nasoya Nayonaise & NayoWhipped Sandwich Spread Review (& Some Recipes)

Sandwich on PlateWhen 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:


Spoonfuls of Mayo

Here’s what’s in them:
Soy milk
Soybean oil
Dried cane syrup
Mustard flour
Xanthan gum
Guar gum
Lemon juice
Garlic Powder
Vitamin B12

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
Makes 4

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
pinch salt
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.

Biscuits and Nada-Egg SaladOne 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.


Spicy-Lemony Aioli
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 Muffin

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.

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Open-Faced Sandwich: Curried Garbanzo Spread with Tomato Chutney, Avocado and Sprouts

Garbanzo Bean & Tomato Chutney SandwichThis is definitely one of those knife-and-fork kind of sandwiches.  It’s one my grandmother might have called an “everybody do everything” sandwich because it has so many different ingredients and lots of flavor.  There’s the dense spiciness of the curry and the sweet tang of the chutney mellowed by creamy avocado… You start out with a hearty, flavorful whole grain bread (like my Whole Wheat and Spelt with Pepitas no-knead loaf) and add Curried Garbanzo Bean Dip/Sandwich Spread, spoon on some savory Sweet and Spicy Tomato Chutney and top with sliced cucumbers, slivers of red onion, slabs of avocado and a smattering of fresh sprouts.  All of this tastiness would go very happily inside a whole wheat pita, if you could figure out how to stuff all those ingredients in there.

Garbanzo Bean and Tomato Chutney SandwichesOpen-Faced Curried Garbanzo Spread with Tomato Chutney, Avocado and Sprouts
2 Sandwiches

2 slices good-quality whole grain bread, lightly toasted
4-6 tbsp. Curried Garbanzo Bean Dip/Sandwich Spread
3-4 tbsp. Sweet and Spicy Tomato Chutney
4 slices red onion
1 avocado, cut in half, scooped out of its shell and sliced
6 slices cucumber
handful of fresh sprouts

Divide garbanzo dip between the two slices of bread and spread evenly.  Layer with tomato chutney, then garnish each sandwich with cucumber and red onion slices, the pieces of avocados and top with the sprouts.  Serve and eat!

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Curried Garbanzo Bean Dip/Sandwich Spread

Garbanzo Bean Dip

Based on a simple red lentil spread from The McDougall Quick & Easy Cookbook (by John & Mary McDougall), I changed it up a bit with garbanzo beans and poked around the refrigerator looking for good things to add – like cilantro, fresh ginger, red onion and garlic.  Serve as a dip with fresh vegetables, baked chips or warm, whole wheat pita – or use as a sandwich spread loading on cucumber slices, greens, sprouts and juicy tomatoes.

Curried Garbanzo Bean Dip/Sandwich Spread

2 15 oz. cans garbanzo beans, rinsed and drained
1 tbsp. soy sauce
1/4+ vegetable broth
2 tbsp. fresh lemon juice
1 tbsp. curry powder
1/2 tsp. cumin
1/4 tsp. coriander powder
pinch kosher salt
2 cloves garlic, coarsely chopped
1″ piece fresh ginger, minced or grated with a microplaner
2-3 slices red onion
large handful of fresh cilantro

Whirl everything together in a food processor, scraping down the sides a few times, until it’s the consistency that you like.  Add more vegetable broth (or water) if it seems too thick.

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