If you’re a loyal member of the KevCooksPlants Community, you know by now that I detest most store-bought vegan mayonnaise, dressings and cheese. They’re loaded with oil and terrible for you. So I’ve incorporated my Oil-Free Vegan Mayonnaise into an easy recipe for macaroni salad — a summer favorite and necessity for a proper Rochester-style “garbage plate.”
This is really simple, so feel free to add whatever veggies/spices you’d like to customize this to your personal tastes.
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Vegan mayonnaise. This is a tough one. The store-bought brands are unhealthy as hell. Have you looked at the ingredients? In all of them that I’m aware of, the main ingredient is oil (or water, then oil). That’s not something I want to just plop on top of my otherwise healthy dinner. In one tablespoon of the most popular variety, there are 9 grams of fat. No thanks.
So if you’re looking for an alternative, here’s my altered version of Green Garden Mayonnaise from The China Study Cookbook. This is great on its own, but also versatile enough to flavor with your favorite spices or herbs to customize. My favorite version is sriracha mayonnaise. It goes so well with Veggie Sushi Bowls!
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