Tuesday, September 14, 2010

Ask the Internet: What Can I Use to Replace Mayo?

Darling Readers, last week you sure came through with emergency lunch ideas. The most popular responses were Hummus & Veggies and Leftovers. Check out the comments for more fabulous reader suggestions for quick, on-the-go meals. This week's question comes from reader Leigh-Ann. She, like our beloved Kris, is a soldier in the No Mayo Army and needs our help. (She also has a rockin' name.)

Question: What can I use instead in recipes that call for mayo? I know that in most dips you can't taste the mayo, and it's just used for the consistency. However, I would prefer to never use it in any capacity and a helpful substitute would be great!

Answer: From one Leigh to another, I must be honest; I enjoy mayo. HOWEVER, I eat it sparingly, only when it's absolutely required, and only when it's really good. The rest of the time, I make a vegan version from tofu, vegetable oil, mustard, salt and pepper. It's a super replacement for the real mayonnaise so many of you find repulsive. You might also try sour cream or heavy cream depending on the recipe. My dad uses heavy cream in his BBQ slaw.

Readers, mayo-haters and -lovers alike, what suggestions do you have for the lovely named Leigh-Ann? Do you have any experience substituting the offending egg whip? If anyone can make her mayo-free dreams come true, you can!

Want to ask the interweb a question? Post one in the comment section, or write to Cheaphealthygood@gmail.com. Then, tune in next Tuesday for an answer/several answers from the good people of the World Wide Net.

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27 comments:

Muchadoaboutnothing said...

Mayo lover here (especially mayo sandwiches)! Need more info - what type of recipes? You can use yogurt in dips, either regular or fat-free. I really cannot conceive of using anything but mayo in my tuna salad sandwiches, although I have tried using different salad dressings (not Miracle Whip - blech!).

Debbie said...

I've long abhorred mayo in any form, so I can't wait to see the answers!

In dip recipes, I sub softened cream cheese and/or sour cream. Ricotta can make a great dip as well, especially if it's going to be served hot. Plain yogurt can work sometimes.

When it comes to pasta salads (or chicken salad, tuna salad, etc) I've found that some light salad dressings work wonders. When I make pasta salad, I use Kraft's Light 3 Cheese Ranch (I hate Ranch - this has NO ranch flavor), and I have a friend who will use a light blue cheese dressing. It has the creaminess, but not the ick factor of mayo.

MMB said...

I use Greek yogurt.

Darcy said...

Many times, yogurt can replace yogurt.

Katie @ Health for the Whole Self said...

I sub plain Greek yogurt for mayo in chicken and egg salads!

MsLeading said...

I find the commercial vegan mayo-substitutes (Follow Your Heart's Vegenaise is best) to be a lot less offending to the palate than "real" mayonnaise. But to avoid the stuff altogether, whipped silken tofu usually works great in dips and sauces. If you need a dressing for potato salads and coleslaws, you can either blend up a silken tofu and oil-based mayo, or approximate the infamous Miracle Whip by thickening soy/almond milk by cooking it with flour and adding some vegetable oil, sugar, salt, and powdered seasonings to taste. But usually, I'll just use something else instead, like an oil and vinegar dressing for coleslaw, mustard for potato salad, hummus for a sandwich spread, etc.

Lea said...

I use fat free plain yogurt in place of mayo. It's fabulous in tuna/egg salad. It gives it a nice zip. I used non fat plain greek yogurt the other day and made a roasted garlic aioli. It was amazing!

Dawn said...

I will look forward to all the suggestions the readers have!

As I mayo hater, I feel bad on some of the recipes I miss out on because I don't know what a good substitute is.

I have found for tuna salad recipes, I like using hummus, or some olive oil & lemon juice for moisture and taste.

Denise said...

Greek Yogurt, or Riata.

Jo said...

I use plain yogurt in place of Mayo for everything! I've even used it in tuna salad, and it was amazing. I haven't ever just spread yogurt on a turkey sandwich though. Usually in that case, I'll use a Laughing Cow Swiss cheese wedge. Tastes waaaaay better than mayo!

Anonymous said...

yup, plain greek yogurt.

CJ said...

Substitutes depend on what kind of dish you're using it in.

Mashed avacado is great on sandwiches and in some dips. Cottage cheese, blended until smooth, yogurt, sour cream and creme fraiche can be used in some recipes. Tofu based "mayo" is good too. Even softened butter can be swapped in some recipes. Cream cheese, ricotta, softened brie too. Some mustards and cooked salad dressing make a fine substitute as well. Just really depends on the dish.

Maria Sol said...

Has anyone tried Lemonaise?

KitschenBitsch said...

I've had luck with softened cream cheese whipped with a little lemon juice to use in a recipe. Sometimes mayo is used as a binder, and in some baked recipes, sour cream or yogurt will cook out and leave you without the binding, but cream cheese is thick enough to get the job done. I usually use lowfat, and the lemon juice gives it the right zing and a more mayo-esque texture.

Anonymous said...

Here's my twist: I have soy and dairy allergies . . . any suggestions?

Baby Sweetness said...

I usually do 2 parts fat free yogurt (my friend insists that Greek yogurt is the only way to go here, but I think you can use regular which is quite a bit cheaper) and 1 part low fat mayo. No one seems to notice the reduction in fat and taste/consistency are great.

WendyStarr said...

I loathe mayo and haven't eaten it since I was old enough to make my own sandwich. I agree with other commenters who said to sub plain yogurt or sour cream for it. I do this all the time. In fact I made mock chicken salad today which is supposed to be chick peas and mayo - but I ALWAYS use plain yogurt for it instead. It came out awesome just like always!

Kemi said...

Doctored up Greek Yogurt!

Karen L said...

ripe avocado. straight for spreading, blended with something (yoghurt, oil, or water) for dressings. It even works well in tuna salad if you can get over the colour. Especially for dressings, you'll want to use it promptly because of discoloration.

Hey - will lemon juice prevent avocado from browning?

Anna said...

For a sandwich spread, try laughing cow cheese!

j. said...

@ anon w/ the allergies-

Atilla Hildeman(sp), "The Fresh Vegan" on youtube, has a recipe for homemade vegan "mayo". It uses soy milk, but it might/ should work with other non-dairy milks as well. Also, there are coconut milk based yogurts out there, not as thick as greek yogurt, but might still work.

Lauren said...

I also love using plain Greek yogurt for dips. Found this website last week and love, love, love it! (I have a bunch of recipes that I will be trying soon, but last night I made the Baked Eggplant with Mushroom-Tomato Sauce and it was terrific. Thanks!)

Sophie said...

in sandwiches or tuna salad: AVOCADO. nuf said. ;)

hillary said...

Another plain yogurt subber here. I use it for both mayo and sour cream. Occasionally, when mayo cannot be avoided (like in a BLT, where it is absolutely essential to the experience), I make homemade mayonnaise, which bears almost no resemblance to the storebought variety! It's easy to make in the blender, too.

Harper said...

Avocado. If I want more flavor, I use hummus or cream cheese.

Anonymous said...

Thanks to everyone who responded to my question! I will definitely be trying all of your suggestions:)

sarah said...

Others have said this: thick yogurt. Or homemade mayo, because then there's no yucky stuff in it! It really tastes so much better than the processed kind.