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Soy-free Veganaise as Mayo Alternative?

Answered on January 09, 2015
Created February 12, 2012 at 10:41 PM

Hi, has anyone tried Soy-free Veganaise as a dressing/mayo alternative? I believe this should be 100% acceptable on the Paleo diet but I haven't seen any discussion in regard to it. Thank you!

Ed983a42344945b1ff70fd9597a23493

on February 13, 2012
at 02:59 AM

Was striving for a quicker easy answer...here is the queen of fats article http://www.westonaprice.org/know-your-fats/the-oiling-of-america

Ed983a42344945b1ff70fd9597a23493

on February 13, 2012
at 02:58 AM

The grapeseed version has soy protein as an ingredient.

246ebf68e35743f62e5e187891b9cba0

(21430)

on February 13, 2012
at 02:30 AM

Sarah, that's what in-shell pasteurized eggs are for if you are really nervous about pathogens in raw eggs. The whites get cloudy with pasteurization but otherwise the flavor and use isn't changed.

Aa69579f867333b08158c70e25f7daf1

(1826)

on February 13, 2012
at 01:49 AM

...but not everyone here is comfortable eating raw eggs, even from a reputable farm source. I'm four months pregnant, and I would never take even the slightest chance of eating paleo mayo now. I don't know that I would eat this product either... so I'm just doing without.

0d0842381492a41b2173a04014aae810

(4875)

on February 13, 2012
at 01:48 AM

They make a grapeseed version as well. Grapeseed oil is 72% n-6 fatty acids. I really think you should make your own homemade olive oil and properly raised egg yolk based mayo - or not eat mayo.

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on February 13, 2012
at 01:35 AM

@Melissa, LOL! Don't start making water kefir then; I've had several "fountains" when I was burping bottles.

9d43f6873107e17ca4d1a5055aa7a2ad

on February 13, 2012
at 01:33 AM

and that's how I got mayo-ish stuff on my kitchen wall. but i'm uncoordinated in general so I'm not to be trusted with an immersion blender.

9d43f6873107e17ca4d1a5055aa7a2ad

on February 12, 2012
at 11:40 PM

livestrong is a low-quality content farm anyway

32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on February 12, 2012
at 11:14 PM

The safflower they use is high oleic, very low PUFA, so the problems outlined on Livestrong need not apply. Not to say that this is a superfood either.

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on February 12, 2012
at 10:50 PM

Made with either rapeseed/canola oil (original flavor) or pea protein (soy free) so I'm not sure why you are judging it "100% acceptable." I'd rather use a paleo recipe with eggs and olive oil, etc.

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7 Answers

2
98bf2ca7f8778c79cd3f6c962011cfdc

on February 12, 2012
at 11:35 PM

I don't use this product but I might in a pinch. I find it easy enough to make my own with macadamia nut oil or real 100% olive oil (not the crap "olive oil" you find in the grocery store) cut with yogurt to mellow out of the strong taste of the olive oil. Not everyone wants or is able to do that though. The oil in this product isn't that problematic but the pea protein is what's a bit hard for me to deal with. What is that in there for? Thickening? I imagine there's so little pea protein in it that for most it wouldn't be problematic. I guess if you really needed mayo and making your own isn't an option for whatever reason this is probably your best bet.

FYI, here's what Sisson has to say about the kind of oil used in this product: "They???re actually not terrible. If you stick with reputable companies that cold-press or expeller-press their oils without chemical solvents or high heat, high-oleic sunflower and safflower oils are good in a pinch. They don???t taste like much of anything, making them good for homemade mayonnaise, and they contain vitamin E (if they???re expeller-pressed), making them resistant to oxidation. Furthermore, high-oleic sunflower and safflower seeds aren???t products of genetic modification, if you???re trying to avoid GMOs"

1
A3f11dc1ad331e5391724b8b86080918

on February 13, 2012
at 01:31 AM

I am with Joshua. Mel Joulwan (Clothes make the girl blog) has a similar recipe. Room temp ingredients and patience is all you need.

1
246ebf68e35743f62e5e187891b9cba0

(21430)

on February 13, 2012
at 12:41 AM

  1. Get a clean Glass Jar
  2. Put egg yolk in the clean glass jar
  3. put a tsp of dry mustard, 1/2 tsp of salt, white pepper, and the juice of one seeded lemon in the clean glass jar, with a couple drops of very cold water.
  4. Put an immersion blender in the jar until the whole mess is frothy.
  5. drizzle oil while continuing to blend (I use red palm and avocado oil) until it's thick like mayo.
  6. EAT PALEO MAYONAISE.

Aa69579f867333b08158c70e25f7daf1

(1826)

on February 13, 2012
at 01:49 AM

...but not everyone here is comfortable eating raw eggs, even from a reputable farm source. I'm four months pregnant, and I would never take even the slightest chance of eating paleo mayo now. I don't know that I would eat this product either... so I'm just doing without.

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on February 13, 2012
at 01:35 AM

@Melissa, LOL! Don't start making water kefir then; I've had several "fountains" when I was burping bottles.

246ebf68e35743f62e5e187891b9cba0

(21430)

on February 13, 2012
at 02:30 AM

Sarah, that's what in-shell pasteurized eggs are for if you are really nervous about pathogens in raw eggs. The whites get cloudy with pasteurization but otherwise the flavor and use isn't changed.

9d43f6873107e17ca4d1a5055aa7a2ad

on February 13, 2012
at 01:33 AM

and that's how I got mayo-ish stuff on my kitchen wall. but i'm uncoordinated in general so I'm not to be trusted with an immersion blender.

1
9d43f6873107e17ca4d1a5055aa7a2ad

on February 12, 2012
at 11:42 PM

Hi-Oleic Safflower Oil is one of the better industrial vegetable oils out there. It's pretty low in PUFA. However, it's kind of new and I'd rather see how everyone else does on it before eating it myself. So yeah, I think it has promise and I'm glad to see people eating that rather than high-PUFA oils, but I'll see what the research shows over the next decade. For me, I'd worry most about the pea protein, since legumes, particularly powdered legumes, do a number on my stomach.

1
32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on February 12, 2012
at 11:14 PM

I don't know why a mayo alterantive is necessary. Olive oil is more or less ok. There's not much to get excited about with this product. High-oleic safflower is better than some oils.

1
Ed983a42344945b1ff70fd9597a23493

on February 12, 2012
at 11:00 PM

I don't think that this product should be consumed very often if at all. Here is all list of the ingredients: http://www.followyourheart.com/products/soyfree-vegenaise/

And here is an article about why avoiding safflower oil is a good idea: http://www.livestrong.com/article/189246-safflower-oil-dangers/

32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on February 12, 2012
at 11:14 PM

The safflower they use is high oleic, very low PUFA, so the problems outlined on Livestrong need not apply. Not to say that this is a superfood either.

Ed983a42344945b1ff70fd9597a23493

on February 13, 2012
at 02:59 AM

Was striving for a quicker easy answer...here is the queen of fats article http://www.westonaprice.org/know-your-fats/the-oiling-of-america

9d43f6873107e17ca4d1a5055aa7a2ad

on February 12, 2012
at 11:40 PM

livestrong is a low-quality content farm anyway

0
71654ef2cb1aff1555e86ee0a52646ee

on January 09, 2015
at 05:24 PM

What some folks are not understanding is that there are people who are trying to do Paleo and have food intolerances, such as eggs, and cannot eat a regular egg based product. 

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