mayo

Japanese Omelette with Miso Mayo

eggs

soy sauce

green onions (scallions, sliced)

white miso paste

mayonnaise

((1/2 large) avocado, halved)

Mix eggs, soy sauce, half the green onion and 2 tablespoons water in a small bowl.

Heat a medium frying pan (preferably non stick) on a medium high heat.

When the pan is warm add a splash of olive oil and swirl to coat the bottom of the pan. Add egg mixture and allow to cook gently until no longer runny. If they start to sizzle rapidly, turn the heat down. You want the eggs to cook gently and evenly.

While the eggs are cooking, combine miso paste with mayonnaise and spread over the base of your serving plate.

When the eggs are just set and no longer runny, roll the omelette onto the plate on top of the miso mayo.

Finish with avocado on the side, remaining green onion sprinkled over and lots of black pepper.

https://www.youtube.com/watch?v=BRd2KSINSG4

For the written recipe and variations click here: https://thestonesoup.com/blog/2020/04/20/japanese-omelette/

A much healthier alternative to regular mayo. This cashew mayo is creamy, rich, tangy, delicious and easy to make.

Creamy Rich Cashew Mayo

raw cashews

lemon juice

apple cider vinegar

mustard

garlic powder

onion powder

sea salt

water

Soak cashews in hot water for 30 minutes. If you have a high-speed blender, like a Vitamix, soaking is optional. But, it will make the mayo that much creamier.

Add cashews along with all other ingredients to blender and process until smooth and creamy.

Stop and taste test: adding more apple cider vinegar for tanginess; lemon juice for acidity; salt for saltiness; and more water if you want it not so thick.

Blend once more after making final adjustments. Pour into a jar or container and store in fridge until ready to use. It will keep for several days.

How long does this last in refrigerator. Really great 👍

I made this using extra firm silk tofu and did not need to add any water. It is delicious!

Made it tonight and used it to make a healthier version of chicken salad. It was very good, thanks!

Easy peasy lemon squeezy. Made a potato salad with it and I can wait to make this mayo again.

Wow, Linda! Thanks so much for your endorsement and review. I'm so glad you like the mayo. If you wouldn't mind, I'd really appreciate it if you would give it a "start" rating. It helps me and others out. Be blessed and again, THANK YOU!

Can walnuts be substituted for cashews in this recipe?

Just made it this evening using Dijon mustard. It’s wonderful! Can’t wait to try it in various “salads” and sandwiches. Thank you!

Joan, awesome! I'm so glad you liked it. Thanks for reaching out! Blessings.

Simple and delicious. Also a great healthier mayo alternative for non-vegans.

Love this recipe! I had a tough time getting other vegan mayo recipes to come together without an immersion blender, but this was super easy and had a great flavor. I'm a bit of a curry freak so I added curry powder to one of my batches - fab, fab, fab! 

Thanks again!

Amazing. Tried the tofu variation (didn't have any cashews on hand), added some black salt (kala namak) instead of regular salt and added a tbsp of nutritional yeast for some extra flavor. Turned out amazing. Thanks a ton!!!

It's the best recipe! I love it more than any alternative with oil, I think I make a potato salad just as an excuse to have some of this mayo by the spoonful:)

Just discovered your blog and made this mayo and it was great! I added nutritional yeast to mine, not since it needed it but just because I add it to everything.

Judas Priest----this stuff kicks ass!!! Thanks buddy, for the recipe.
This one is a keeper.

I haven’t made it yet but I love the fact that I have an option to have plant-based mayonnaise thank you for all you do

Tastes great and super easy to make. My mayo still has a bit of texture and doesn't look as smooth and creamy as yours. Is that the blender I'm using or do I need to add a little more liquid? I only used a 1/4 cup ... Thanks so much for sharing this recipe.

Yummy! So happy to have found a vegan mayo recipe I enjoy. I mixed it with chickpeas for lunch. Thanks so much for sharing.

Awesome stuff! Made it exactly as is with out tweaking anything. And only 1 weight watchers point per serving. Thank you!!

Absolutely delicious! I'm in shock, have tried so many vegan mayo recipes in the past and nothing comes anywhere close to this amazing recipe. Genius!

This is my favorite mayo recipe. It also makes a wonderful dip for buffalo cauliflower and I also put it on my baked potato instead of sour cream. I love it!!!

This is excellent! I just made it to use with my eggless egg salad.

I love this mayo!! Thank you! I also love how I already have all ingredients for your recipes, I don’t have to go out &amp; get stuff I’ve never heard of before! This mayo delivers! Creamy, flavorful &amp; simply divine! Super easy to make too! I would never eat dairy/oil based mayo’s ever again!!

I made this in a food processor and it came out good. Not quite as smooth as I had hoped, but that might be because of my food processor? I let the cashews soak for over 1/2 hour, so that isn't the problem. I even added a little extra water hoping that would help. Good flavor!

So great! Made it to make for the coleslaw, but have extra and so glad for it!

I am one of those people who can eat mayonnaise with a spoon. I have been eating vegan mayo because I have not been able to find anything close. I think I can give up the mayo... this stuff is delicious. I was so skeptical but you blew me away. Thank you so much for this recipe and all your amazing recipes.

I love, love, love this recipe!! It is SOOO good!!

Shane, you say it will last several days in the fridge, but I have found it lasts much longer. Mine has lasted at least two months in the fridge and probably would have lasted longer if I had not eaten it all. The consistency and taste at the end of two months was exactly the same as the day I made it I stored it in a sterile mason jar. 

Do love your recipes! You are a whole food plant based recipe genius! Please keep them coming!!!

I am a mayo lover and giving up oil has been the hardest part of a WFBD. I thought I would just have to live without mayo - and macaroni salad, potato salad, and coleslaw.
This cashew mayo is awesome! Thanks so much! I’m saved from a mayo free life!

I have been looking for oil free recipes for some time. The first time I made this recipe, it was too thick. This time I added the extra water and it turned perfectly and tastes great. I made a chickpea mock tuna salad sandwich and the salad tasted better than when I usually make it with store brought vegan mayonnaise. Thank you!

Never been a fan of mayonnaise but this recipe is really good. I could see myself eating a small spoonful lol. I’ve made potato salad, pasta salad and tonight a coleslaw salad. First batch I tripled but forgot to triple water. Way too thick until I added more water. Second batch stayed with single ingredients and used 1/2 cup water. Wasn’t as smooth as first triple batch and thinner than I wanted. So next time will only add water a bit at a time after 1/4 cup. 

Taste reminds me more of a sandwich spread than mayo so I’m happy about that. Thanks for the great vegan recipes. It’s making this lifestyle change easier.

https://content.jwplatform.com/videos/ufeY9drf.mp4

A collection of reader-favorite recipes from Shane & Simple.

Reader_Favorite_Recipes

Using a hand blender, you end up with a cup full of creamy, perfectly emulsified, real-deal, better-than-anything-you-can-buy mayonnaise.

Two-Minute Mayonnaise Recipe

dijon mustard

garlic, minced

vegetable or canola oil

Kosher salt

Place egg, lemon juice, and mustard in the bottom of cup or jar that just fits the head of your immersion blender. This is vital. the circumference of the jar must be just larger than the head of your blender and the egg/lemon juice mixture must reach the blades for this to work. If the mixture does not reach the blades, double the recipe before attempting.

Add garlic, if using. Pour oil on top and allow to settle for 15 seconds. Place head of immersion blender at bottom of cup and turn it on high speed. Do not pulse or move the head. As mayonnaise forms, slowly tilt and lift the head of the immersion blender until all oil is emulsified. Season mayonnaise to taste with salt. Store in a sealed container in the refrigerator for up to two weeks.

Forget shop-bought and make your own homemade mayonnaise. It takes a little effort but it's well worth it to accompany your favourite dishes

Basic mayonnaise

Dijon mustard

sunflower oil

tsp white wine vinegaror lemon juice

Tip the egg yolks and mustard into a <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">bowl</a>, season with salt and pepper and <a href="https://www.bbcgoodfood.com/content/top-five-whisks">whisk</a>&nbsp;together until completely combined. Whisking constantly, add a small drop of oil and whisk until completely combined, then add another drop and continue a drop at a time until the yolks and oil combine and start to thicken. Once you&rsquo;re confident the oil and eggs are coming together you can add the oil a bit more at a time, but be patient,&nbsp;as adding the oil too quickly will cause the mayonnaise to split&nbsp;and curdle.&nbsp;

Once all the oil has been whisked into the eggs and you have a thick, spoonable mayonnaise, whisk in the vinegar or lemon juice and season to taste. Will keep in the fridge for two days.&nbsp;

Vegan Burger Sauce - with the right sauce your burger becomes an unforgettable taste experience and this quick vegan burger sauce made from cashews, tomato paste, pickles and a few other spices this Burger Sauce does just that.  

This burger sauce is not just a great sauce for your next Veggie Burger, this sauce tastes great with anything like fries, salads or simply as a dip for vegetables.

Best vegan Burger Sauce (wfpb)

(75 grams) cashews

(60 ml) of water

tomato paste

(60 ml) pickle juice

pickle

tahini

salt

Black Pepper

garlic

In a small bowl, stir together all the ingredients. Refrigerate until ready to use. 

Tartar Sauce

dill pickle

parsley

lemon,

Let's be clear: Egg white mayo isn't about cutting calories or cholesterol; it's about making the most of whatever ingredients you have on hand. This recipe is perfect for bakers with egg whites left over from other projects, and its elegant simplicity lets other, more interesting ingredients take center stage.

Egg White Mayonnaise Recipe

Dijon mustard (1 teaspoon; 4 grams)

Combine egg white, lemon juice, mustard, salt, and oil in a container just wide enough to accommodate an immersion blender, such as a cocktail shaker or wide-mouth Mason jar. Set blender to low, place flush with the bottom of the container, and pulse until oil disappears into a creamy spread, about 20 seconds. Refrigerate in an airtight container up to 2 weeks.

Learn how to make the BEST quick Spicy mayo for burgers, sandwiches, sushi, and fries and so much more!

Spicy Mayo (for Burgers, Sandwiches, Fries, Sushi & More!)

hot sauce

lime juice (can replace with lemon juice)

cajun seasoning (or taco seasoning or chili powder)

Whisk all the ingredients in a small bowl.

Cover and refrigerate until ready to use.

Pulled “pork” made with banana peels

FOR THE PULLED "PORK" MEAT:

vegetable oil

greenish banana peels

onions

garlic powder garlic

barbecue sauce

water (if necessary)

salt and pepper

For the slaw

cabbage

kale

carrots

tofu

TBSP lemon or apple cider vinegar

black pepper

Easy Creamy Caesar Dressing

olive oil

garlic,

anchovy paste (or more)

Worcestershire sauce

parmesan cheese

black pepper (or more)

Combine the ingredients in a medium bowl. Add additional salt and pepper to taste. Store in an airtight container in the refrigerator for at least 1 hour to allow the flavors to develop. Keeps for about a week.  Makes about 1 1/2 cups.

Easy and low fat Healthy Chicken Salad that is a must for hot summer days, lunches and quick dinner. It's also low in calories and sodium but big on flavor.

Healthy Chicken Salad

lb cooked chicken (3 cups cubed)

3 large celery stalks (diced)

red onion (finely chopped)

parsley or dill (finely chopped (optional))

almonds

plain yogurt (2+% fat)

tsp any vinegar (except balsamic)

tsp salt

black pepper (to taste)

In a small skillet, add pecans and toast on low-medium heat until fragrant and brown-ish, stirring often. Transfer to a cutting board, let cool a bit and chop coarsely.

In a medium bowl, add toasted pecans, chicken, celery, onion, parsley, yogurt, mayo, mustard, vinegar, salt and pepper. Stir gently to mix and adjust salt to taste if necessary.

Refrigerate for at least 2 hours as salad tastes best cold.

Serve with greens, quinoa, brown rice or make a chicken salad sandwich with whole wheat bread.

https://content.jwplatform.com/videos/f6zyZFDd.mp4

A zesty dipping sauce somewhere between Freddy&#8217;s Fry Sauce and Chick-Fil-A Sauce made with a splash of pickle juice, that&#8217;s perfect for everything from French fries to chicken tenders to burgers to fried shrimp!

Shut Yo' Mouth Sauce

ketchup

barbeque sauce

dill pickle juice

paprika

You know, the ones stuffed with cheddar cheese, yeah well I kind of took that idea and stuffed my burgers with brie, slathered them with a sweet chili mayo and then topped them with corn salsa.

Brie Stuffed Burgers with Sweet Chili Mayo + Corn Salsa

beef

Brie (rind removed if desired + cubed)

worcheshire sauce

bacon (optional)

hamburger buns (toasted)

Thai Sweet Chili Sauce

basil (chopped)

salt + pepper

corn

peach (diced)

4-8 cherries (pitted + diced (optional))

jalapeno (seeded + diced)

lemon

To make the burger patties, place about 1/3 pound of meat into the base cup of the Cuisinart 3-in-1 Burger Press. Using the press top, push down firmly and centered into the meat in the base cup. Remove the press top from the base cup; you should have a burger patty with an indent in the center. Fill the indent in with a few cubes of brie. Now take about 1/6 pound of beef and spread it over top of the brie. Reattach the press cap to the press top and press down on the stuffed burger. Make sure the edges of the burger are sealed and then remove the burger from the press and place it on a plate. Repeat with the remaining burgers.

Drizzle each patty with worcheshire sauce. Cover and place in the fridge while you prepare the mayo and salsa.

To make the mayo: combine the mayo, lemon juice, sweet Thai chili sauce, basil and a pinch of salt + pepper. Mix to combine. Keep covered in the fridge until ready to serve.

To make the salsa: add the corn, peach, cherries (if using), jalapeno, lemon, basil and a pinch of salt to a bowl. Toss well to combine.

When ready to cook the burgers, preheat the grill to medium high heat. Once hot grill your burgers until they reach your desired doneness. Just remember that these are pretty big patties and they will take a little longer to cook than most. I cooked my burger for about 8 minutes per side.

To serve, spread a little mayo on the bottom of your toasted buns. Top with the burger patty, bacon and then add the salsa. Add the top half of the bun and enjoy!

A necessary side to go with any heavy dish like kalbi, katsu, teriyaki chicken, etc. This is the perfect recipe to use a starting base to add in many more additions like tuna, imitation crab, etc.

Hawaiian-Style Mac Salad with Eggs and Potatoes

oz macaroni pasta

potatoes

Best Foods mayonnaise

sweet onion

carrot

tsp pepper

Bring a pot of lightly salted water to a rolling boil. Add in the maracroni and cook it past al dente. About 10-15 minutes. Drain and transfer to a boil and let it chill the fridge for the time being.

Bring another pot of lightly salted water to a boil and add in the potatoes. Let it boil until all of the potatoes are cooked through. About 5-8 minutes. Drain and transfer it to a large mixing bowl.

In the mixing bowl with the potatoes combine it with the hardboiled egg and mayonnaise. Then add in the macaroni, onions, carrot, salt, and pepper. Mix until it has combined well.

Let it set in the fridge for 20-40 minutes before serving. Adjust more mayonnaise to your liking, and enjoy!

This tangy Chimichurri Mayo is perfect on veggies, pita chips, sandwiches, salad, or grilled chicken.

Chimichurri Mayo

parsley flakes parsley

cilantro cilantro

olive oil (I use light)

sugar

This is a super easy vegan mayo recipe that uses soy milk as an emulsifier. With just a few ingredients and a blender, you're on your way to the best vegan mayo of your life!

Soy Milk Mayonnaise

soy milk

tsp mustard

tsp sea salt

tsp apple cider vinegar

sunflower oil, divided

maple syrup

garlic powder (optional but very encouraged)

Magic bullet

Add the soy milk, mustard, salt, garlic powder, and vinegar to a Magic Bullet Blender cup. Screw on the whipping blade. Blend for 30 seconds.

Add 1/4 cup of oil, and slowly pulse 10 time. Add another 1/4 cup of oil, and pulse 10 more times. Repeat this process until you have 1/4 cup of oil remaining. When you add the last 1/4 cup of oil, add the maple syrup along with it. Continue to pulse 10 times, and then let the blender run for about 30 seconds. As the mayo thickens, it may get away from the blades. Don't be afraid to shake or tap the blender to redistribute the thickening mayo.

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