I’m a jerk. Why, might you ask? Well, months ago Nasoya contacted me to review their new & improved sandwich spreads: Vegan Nayonaise & Vegan Nayo Whipped. I must admit, I am Vegenaise loyalist, but I am also always up for trying new products, so I answered YES! I expected to receive some small samples, or coupons in the mail. When 2 generously full sized jars arrived I was stunned! Wow. How cool are they? And that is why I am a jerk. For months these jars have sat in my fridge while I’ve been busy & preoccupied. Time to show Nasoya some love!
Back in march Nasoya, makers of the leading brand of tofu, announced it had perfect Nayonaise, their line of vegan sandwich spreads & dressings. Nayonaise & Nayonaise Light had been reformulated with a smoother, creamier texture, & Nayo Whipped was introduced for those who prefer sweeter, tangier spread. The entire line is vegan, a good source of B12, fortified with Omega 3 ALA, & made from expeller pressed oil, & Non GMO soy.
Nayo Whipped: I don’t want to be negative, but I want to give an honest review, so here goes. The best thing I can compare this to, taste wise, is Miracle Whip, which I was never a fan of. I remember going to the beach with a friend as a kid & her mom was really into using Miracle Whip. My mom always used Real Mayonnaise. When I bit into my (shamefull, & I am sorry to admit it, but before I was vegan, I wasn’t) bologna sandwich & tasted that sweet spread I thought was mayo I had the shock of my life. What is this sweet crap doing on my oscar meyer? And thus began my life long disdain for Miracle Whip. Needless to say, upon first taste, this was not my favorite – it’s sweet, it even smells sweet, & with the 4th ingredient being dried cane syrup, it’s no wonder. It’s also deeper in color, with more of a gelatinous texture. This certainly isn’t something I’d put on a sandwich, but I decided to test it in The Blissfull Chef’s Broccoli Salad recipe. I omitted the maple syrup, & it actually was quite tasty! I can also see this working well in a sweeter vegan coleslaw. It’s all a matter of personal preference!
Nayonaise: On the Nayonaise jar are the words “Tastes Like Mayo!” & it’s been years since I’ve tasted dairy based mayo. All I can compare it to is the Soy-free Vegenaise I usually use & it is quite different in appearance, taste & texture. While Vegenaise is pure white & very creamy, Nayonaise is a bit deeper in color (perhaps the addition of turmeric?), thicker & more “gelatinous” in texture like the whipped, but mix it around with a fork & it will yield nice creaminess. Taste wise, it’s much sweeter (though not nearly as sweet as the whipped), & I can really taste the soy where as the soy-free Vegenaise I typically use has a bit more savory flavor. While I don’t dislike the Nayonaise, In a side by side taste taste “straight off the spoon” my heart is still with Vegenaise, but that didn’t stop me from using it in recipes to give it a chance.
I don’t use vegan mayo often, but when I do, it is usually to create some type of “sandwich” situation! Go figure, these are labelled “sandwich spreads!” From a simple schmear on avocado toast (the best!) to a mock chicken or eggless salad, I do enjoy my sandwiches, tartines, & wraps. So today to showcase Naysoya’s new & improved Nayonaise, I am offering up three recipes – a mock chicken salad, white truffle eggless salad, & tempeh salad.
The first recipe I tested was my absolute favorite “Mock Chicken Salad” recipe from OB People’s Co-op. I usually go the cheater route & buy it ready made from their deli, but decided to give it a go on my own. While my version didn’t turn out nearly as yummy as theirs (they use Vegenaise & San Diego Soy Dairy seitan) & certainly hit the spot!
- 16 ounces prepared seitan, chopped (make your own or use pre-made - like WestSoy Chicken Style Seitan)
- 1 cup Nasoya Vegan Nayonaise
- 2 1/2 Tbsps. stone ground mustard
- ½ Tbsp. fresh dill, chopped
- ½ tsp. black pepper, freshly ground
- ½ tsp. sea salt
- ¾ cup red onion, chopped
- ¾ cup celery, diced
- Mix the Nayonaise, mustard, dill, black pepper, & salt in a bowl. Add veggies & seitan. Mix well.
- Serve a scoop of salad on your favorite sprouted bread & add desired fixin’s - sliced tomato, lettuce, sprouts, microbasil, avocado, etc. Be creative!
Last year I was contacted by Nasoya to review their new sprouted tofu & I created this “White Truffle Tofu Egg Salad”. I recently made it again with the revamped Nayonaise & it was just as wonderful. I love this salad! The white truffle oil turns an ordinary eggless salad into something elegant, rich, & flavorful! I enjoy it as shown, in a romaine cup, but it’s also nice in a sandwich. If you want to really get fancy, serve a scoop on a vegan croissant!
For my last “experiment” I recreated Native Foods’ “World Famous Tempeh Salad.” I love tempeh, & prefer it over seitan & tofu, so when I saw this recipe on our table I quickly snapped a picture for immediate re-creation. I modified it slightly subbing one small purplette onion for the scallion, swapped out soy sauce for tamari, added some chopped celery (I like the extra crunch), featured Nayonaise, & omitted the sea salt.
Final Verdict: For a sandwich spread alone, I think I’d stick to my tried & true Vegenaise, or better yet, I’d like to start experimenting with my own “cashew mayo.”However, the Nayonaise worked wonderfully for me in the recipes I tested. And from other reviews I’ve read around the web, both Nayonaise & Nayo Whipped make a great base for dressing, so I will have to keep on playing. If you are in the market for a vegan mayo, definitely give the Nasoya products a try. Everyone’s tastes are different & this might be just what you are looking for!
Disclaimer: The product was sent to me free of charge. All opinions are my own.