I’m pretty confident that if you’ve been living a vegan/vegetarian lifestyle, you’ve seen Nasoya products where you buy groceries – and you’ve probably eaten their tofu, too.
To help me celebrate an “Eggless Easter” this year, the lovely people at Nasoya sent me sample bottles of their vegan Nayonaise spreads. I received both the regular, egg & dairy free, Nayonaise you see above and the Nayo Whipped vegan sandwich spread.
The Nasoya Nayonaise is made from expeller pressed oil and is a good source of vitamin B12 and Omega-3 ALA. The Nasoya Nayonaise also contains 1/2 the fat and 1/3 of the calories of traditional mayonnaise – and of course by omitting the key ingredient of eggs found in traditional mayo spreads Nayonaise contains zero cholesterol!
It also turns out to be GREAT in vegan veggie dip recipes – which I was happy to prepare this Easter.
Almost all our family meals (especially the holiday ones) include a pre-dinner cut veggie platter with a variety of whatever raw veggies I happen to have on hand.
This Easter was no different. AND after checking out some of the recipes posted on the Nasoya site, I decided to make a dijon dip combining some of their recipe ideas.
In my dip recipe I included:
- 1 cup Nayonaise egg & dairy free sandwich spread,
- 2 Tablespoons sweet relish,
- 2 Tablespoons dijon mustard, and
- 1 Tablespoon spicy brown mustard
A DELICIOUS, slightly tangy, vegan, veggie dip!
So very easy to mix together and truly enjoyed by everyone! I couldn’t have been happier with the results.
Next up, I’m anxious to try their Vegan Hot Artichoke Dip. I mean, how yummy does that sound?!? I will definitely keep you posted on how it goes.
So, did you keep your Easter eggless this year? AND if you did and made any delicious vegan recipes, please share!
P.S. While I did receive free bottles of the Nasoya Nayonaise products, the opinions above are all my own – I truly did love the dip that I created with Nayonaise and I’ve already used it again to make tartar sauce for some vegan fish sandwiches (again it was delicious). I will definitely be using it again in more recipes including the ones shared on the Nasoya site!