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Spectrum Naturals Light Canola Mayo Eggless Vegan -- 16 fl oz


Spectrum Naturals Light Canola Mayo Eggless Vegan

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Spectrum Naturals Light Canola Mayo Eggless Vegan -- 16 fl oz

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Spectrum Naturals Light Canola Mayo Eggless Vegan Description

  • Expeller Pressed Oil
  • 68% Less Fat than Regular Mayonnaise
  • Gluten Free
  • Kosher
  • Vegan
  • Egg Free
  • Plant-Based

Enjoy a rich, creamy spread that's cholesterol free with less than 1/3 the fat and calories of regular mayonnaise. Stir it with smashed garlic and a squeeze of lemon for aioli in a snap.


Directions

Refrigerate after opening.
Free Of
Wheat, egg, and gluten.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.


Nutrient Facts
Serving Size: 1 Tbsp. (15 g)
Servings per Container: 35
Amount Per Serving% Daily Value
Calories35
  Calories from Fat30
Total Fat3.5 g6%
  Saturated Fat0 g0%
  Trans Fat0 g*
  Polyunsaturated Fat1 g*
  Monounsaturated Fat 2.5 g*
Cholesterol0 mg0%
Sodium70 mg3%
Total Carbohydrates Less than1 g0%
Protein0 g*
*Daily value not established.
Other Ingredients: Filtered water, expeller pressed canola oil, cornstarch, distilled white vinegar, apple cider vinegar, sea salt, soy protein isolate, lemon juice concentrate, xantham gum, onion powder, natural vitamin E mixed tocopherols, rosemary extract, mustard oil, turmeric extract, extractives of paprika

Contains Soy.

The product packaging you receive may contain additional details or may differ from what is shown on our website. We recommend that you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Easy Vegan Creamy “Egg” Salad

Meet your new favorite lunch! Combining chickpeas and tofu, this vegan “egg” salad mimics the look and texture of the classic kind, with tofu resembling egg whites and chickpeas for yokes. But this plant-based version boasts more protein than eggs with zero cholesterol. Mixed with bold flavors from a few additional whole-food ingredients, it makes for a delicious sandwich or wrap, salad topper or spread for crackers. Taking just 15 minutes from start to finish, it qualifies as quick and easy, but it’s also highly evolved, nutritious and satisfying – perfect qualities for a perfect lunch. Easy Vegan Egg Salad on Whole Grain Bread on White Plate | Vitacost.com/blog

Easy Vegan Creamy “Egg” Salad

  • 2 15 oz. cans organic garbanzo beans, drained and rinsed (equals 4 cups mashed)
  • ½ cup organic firm tofu (pressed to remove water)
  • ½ cup vegan mayonnaise
  • 1/3 cup pickles (sweet or dill, diced)
  • ¼ cup celery (diced)
  • 6 Tbsp. yellow mustard or Dijon mustard
  • 1 Tbsp. fresh dill
  • Celery salt and pepper to taste
  • Optional add-ins or substitutions:
  • ½ tsp. lemongrass turmeric paste
  • Diced onion
  • Capers
  • Relish
  • Turmeric powder
  1. Using fork, food processor or potato masher, pulse/mash garbanzo beans until paste forms and is desired smoothness.
  2. In large mixing bowl, combine mashed garbanzo beans with remaining ingredients. Stir to combine.
  3. Serve on top of lettuce or in sandwich.

Add the ingredients to your cart to make this great lunch option!

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