One of my favorite lunches ever is chicken, tuna, or egg salad. I’m not a mayonnaise fan, so normally I use my standard substitute of plain Greek yogurt mixed with Dijon mustard (as seen in my Autumn Chicken Salad, Tuna Salad with a Healthy Twist, and Healthy Deviled Eggs). This time, I decided to mix it up, just for fun! The challenge: create a heart healthy version of mayonnaise that tastes and looks more like real mayonnaise.
One very messy kitchen and a couple failed attempts later and I had myself a successful creation and delicious lunch! The bonus is that the mayonnaise ended up being vegan, too, so this would be great if you’re vegan and looking to make a tofu or soy protein salad sandwich.
As for me, I stuck with chicken.
This chicken salad was AWESOME – in addition to the homemade mayonnaise, I also added in some chopped walnuts and dried cherries. Delicious combination!
As for the mayonnaise, here is the recipe. Simple, tasty, and with some heart healthy fat from the almondmilk, avocado, and olive oil.
Vegan Almondmilk Mayonnaise
Makes about 1 cup (~6 servings)
- 1/2 cup Silk Pure Almond Unsweetened Original
- 1/4 cup extra virgin olive oil
- 3 Tablespoons ripe avocado
- 1 Tbsp. Dijon mustard
- 1/2 tsp. lemon juice
- 1/4 tsp. garlic powder
- 1/4 tsp. salt
- 1/4 tsp pepper
Blend all ingredients together in a blender. When smooth, place in a bowl and chill in the fridge (this will continue to thicken the mixture). Store in the fridge up to 5 days.
As you can see, instead of using skim milk in the recipe I used Silk Pure Almond Unsweetened Original almondmilk. It’s only 30 calories per serving, 100% free of lactose and dairy for you vegans out there, and non-GMO, too, which I appreciate! It also adds a little calcium punch to the mix – it has 50% more calcium per serving than skim milk.
Nutrition Facts per serving in case you are interested: 97 calories, 10g total fat (1.4g saturated, 1g polyunsaturated, 7.4g monounsaturated), 0.7g carbs, 0.6g fiber, 73mg sodium, 0.2g protein.