I Don't Like Mayo! But I Want To Try To Like It...

[GlutenFreeManna]

Since I became allergic to milk I have been missing cheese. I have always disliked mayo with a passion. But I'm finding without melted cheese many things are just not as...what is the word...rich as before. I feel like I eat very healthy, don't get me wrong, and I love to use avocadao and olive oil for my good fats, but for the first time in my life I think I would like to start eating mayo on my sandwiches and in casserole type dishes. The only recipe I have EVER liked using mayo is very simple:

Tilapa fillets

Mayo

Paprika

Smear about a Tablespoon of mayo on fish.

Sprinkle with paprika.

Bake at 400 degrees for about 10-15 min. (depending on thickness of fillets)

I made this recently using Smart Balance mayo which I discovered is soy free (as well as dairy and gluten free). Now I have a jar of mayo to use up. I can only eat so much tilapa so hit me with your best gluten free AND dairy free recipes using mayo...

ETA: I also recipes to be SOY FREE. For some things like casseroles that just use a tiny amount of soy sauce I can use coconut aminos but it is not identical to wheat free soy sauce or tamari in taste. Sorry to throw such a kink in all the suggestions. This is why I have trouble finding recipes by searching online. When I look for "dairy free" most of the recipes that come up are vegan and have soy in them. I don't need it to be vegan or vegetarian just dairy free, gluten free, soy free, mushroom free, shelfish free and pork free. I understand that's a lot to ask but I know this board is brillant and very helpful and can come up with some ideas.

[RideAllWays]

I use Vegenaise. It's made with grapeseed oil and I find it creamy and tangy like mayo but not the nasty artery-clogging consistency of egg mayo.

[GlutenFreeManna]

  On 3/21/2011 at 2:28 AM, RideAllWays said:

I use Vegenaise. It's made with grapeseed oil and I find it creamy and tangy like mayo but not the nasty artery-clogging consistency of egg mayo.

Thank you for the suggestion but I just looked up the ingredients and it has Soy protein in it. I cannot have soy. I was looking more for recipes for the mayo I already have in my fridge.

[Mango04]

If you miss cheese try Daiya, recipes with cashews (blended into a creamy sauce), nutritional yeast and/or Parma (raw dairy-free "cheese")

sorry that doesn't help you w/ the jar of mayo...

[Maggie Mermaid]

Add (to taste) tamari sauce to mayo and use as a dip for steamed broccoli or another steamed veggie. It's just something different if you like dipping veggies in a sauce.

[CarolinaKip]

My local organic store ordered for me "The Ojai Cook Lemonaise" There are a few flavors plus a light version. The regular is so creamy with a wonderful lemon taste, not like regular mayo....but better! It is wonderful with chicken and fish! I'm not a big mayo person, but with this, I could eat the entire jar! Makes great egg salad as well. I'm pretty sure it is soy and corn free.

[GlutenFreeManna]

  On 3/21/2011 at 3:23 AM, Mango04 said:

If you miss cheese try Daiya, recipes with cashews (blended into a creamy sauce), nutritional yeast and/or Parma (raw dairy-free "cheese")

sorry that doesn't help you w/ the jar of mayo...

Thanks I have not yet seen Daiya in stores where I live but I DO have a local pizza place (Zpizza) that has Daiya as an option AND they have gluten-free crusts. So far I have not wanted to try it. I want to wait until I can no longer remember the taste of real cheese. I have had this chain's gluten-free crust before though and it was a decent thin crust pizza. I make much better gluten-free crust at home however.

I have not heard of Parma. I will have to look into it. I'm not really sure how I feel about the nutrtional yeast thing. I have a past history of yeast/candida. Although I have read nutritional yeast is not a risk for adding to a candida problem the thought of purposely eating yeast does not appeal to me. I have read up on the cashews too and will probably be making a cashew "cheesecake" in the future. But I really need to wait until I can't remember real cheese or I think I will be disappointed. I'm a former vegetarian (never went vegan but read lots about it and had friends that were) so I know how to make dairy free meals. I've been craving cheese big time however. When I had that fish it almost tasted like a cheesy topping so that's why I was hoping for some mayo casserole recipes I could try. I want that creamy texture I think...I don't know. Thanks for reading my rambling thoughts.

[GlutenFreeManna]

  On 3/21/2011 at 4:50 AM, Maggie Mermaid said:

Add (to taste) tamari sauce to mayo and use as a dip for steamed broccoli or another steamed veggie. It's just something different if you like dipping veggies in a sauce.

Thanks, but I can't do that either. I guess I should have specified in my original post I need soy free ideas as well. Thanks for the suggestiogn though maybe it will help someone else with my same problem.

I would like some dip recipes though. I wonder if coconut aminos would do the same thing as the tamari?

[ciavyn]

It depends on what kind of recipe. Tuna salad, chicken salad, egg salad. I used to love to make tuna casserole -- make tuna fish salad with mayo, and add pasta and peas, carrots, etc. Very tasty. If you do a google search, you may be able to find some ideas, too. I can't say I use mayo much, so those are the only ones that come to mind.

[GlutenFreeManna]

  On 3/21/2011 at 6:07 PM, ciavyn said:

It depends on what kind of recipe. Tuna salad, chicken salad, egg salad. I used to love to make tuna casserole -- make tuna fish salad with mayo, and add pasta and peas, carrots, etc. Very tasty. If you do a google search, you may be able to find some ideas, too. I can't say I use mayo much, so those are the only ones that come to mind.

Thanks those are all good ideas! I never made a lot of mayo-based salads so I guess I was having a mental block trying to think of things to make. I will do a search and see if I can find one that I like. My mom always made tuna casserole and I didn't really like it but I might try it again now with gluten-free pasta. My taste buds have certainly changed since going gluten/soy/dairy free. I may like these types of things now. My typical meal is meat, cooked veggies and starch (potatoes or rice) and I'm getting bored. I do make a lot of Asian, Indian and Middle-Eastern inspired dishes without dairy but my friends don't all like ethnic things and I'm always looking for recipes I can both share and eat myself.

[love2travel]

Have you tried making aioli? Quick and easy and vastly superb to bought mayonnaise.

Interested in roasted red pepper/walnut dip? How about hummus? Or sundried tomato pesto? You can add a touch of mayo to those things, too, to dip or spread on proteins. If interested let me know. I teach classes on this type of thing.

[rosetapper23]

I recently discovered Smart Balance, too, and was overjoyed because I missed mayo terribly. Like you, I can't tolerate soy, and a few years ago soy began to appear in many products that I'd formerly loved...like mayo. Anyway, I like to use mayo for dipping artichoke leaves. I also make tuna salad sandwiches and egg salad sandwiches. However, what I love MOST are tuna melts. Now I know that the "melt" part refers to cheese, but it can be made without it.

To make a tuna melt, simply use some soy-free tuna (like from Trader Joe's or Whole Foods), add a tablespoon or so of mayo, add some mustard to taste, add finely chopped onion and maybe even some finely chopped celery, add a dash or two of balsamic vinegar, and that's the filling for your hot sandwich. Place the filling between two slices of gluten-free bread (I prefer Udi's because it holds up well when heated), butter each outer half and place on a grill. Simply grill until the bread is nicely toasted and the filling has warmed up. It's scrumptious! For those of you who can tolerate cheese, add some cheddar or other favorite on top of the filling before grilling.

[angel9165]

  On 3/21/2011 at 7:30 PM, rosetapper23 said:

I recently discovered Smart Balance, too, and was overjoyed because I missed mayo terribly. Like you, I can't tolerate soy, and a few years ago soy began to appear in many products that I'd formerly loved...like mayo. Anyway, I like to use mayo for dipping artichoke leaves. I also make tuna salad sandwiches and egg salad sandwiches. However, what I love MOST are tuna melts. Now I know that the "melt" part refers to cheese, but it can be made without it.

To make a tuna melt, simply use some soy-free tuna (like from Trader Joe's or Whole Foods), add a tablespoon or so of mayo, add some mustard to taste, add finely chopped onion and maybe even some finely chopped celery, add a dash or two of balsamic vinegar, and that's the filling for your hot sandwich. Place the filling between two slices of gluten-free bread (I prefer Udi's because it holds up well when heated), butter each outer half and place on a grill. Simply grill until the bread is nicely toasted and the filling has warmed up. It's scrumptious! For those of you who can tolerate cheese, add some cheddar or other favorite on top of the filling before grilling.

What does regular mayo have in it that celiac's can't have?

[rosetapper23]

Just about every mayo sold in the U.S. contains soy, and many of us who have celiac can't tolerate it. Otherwise, it's safe for people with celiac to eat many brands of mayo.

[GlutenFreeManna]

  On 3/21/2011 at 7:30 PM, rosetapper23 said:

I recently discovered Smart Balance, too, and was overjoyed because I missed mayo terribly. Like you, I can't tolerate soy, and a few years ago soy began to appear in many products that I'd formerly loved...like mayo. Anyway, I like to use mayo for dipping artichoke leaves. I also make tuna salad sandwiches and egg salad sandwiches. However, what I love MOST are tuna melts. Now I know that the "melt" part refers to cheese, but it can be made without it.

To make a tuna melt, simply use some soy-free tuna (like from Trader Joe's or Whole Foods), add a tablespoon or so of mayo, add some mustard to taste, add finely chopped onion and maybe even some finely chopped celery, add a dash or two of balsamic vinegar, and that's the filling for your hot sandwich. Place the filling between two slices of gluten-free bread (I prefer Udi's because it holds up well when heated), butter each outer half and place on a grill. Simply grill until the bread is nicely toasted and the filling has warmed up. It's scrumptious! For those of you who can tolerate cheese, add some cheddar or other favorite on top of the filling before grilling.

Thank you for the ideas. that tuna "melt" sounds great even without cheese!

[GlutenFreeManna]

  On 3/21/2011 at 7:12 PM, love2travel said:

Have you tried making aioli? Quick and easy and vastly superb to bought mayonnaise.

Interested in roasted red pepper/walnut dip? How about hummus? Or sundried tomato pesto? You can add a touch of mayo to those things, too, to dip or spread on proteins. If interested let me know. I teach classes on this type of thing.

I would love the roasted red pepepr and walnut dip recipe and the sun-dried tomato pesto recipe. I do make hummus quit often and I love it. What is aioli?

[GlutenFreeManna]

  On 3/21/2011 at 7:52 PM, angel9165 said:

What does regular mayo have in it that celiac's can't have?

I have never seen a mayo that was unsafe for celiacs. I guess some brands *might* have malt vinegar but it would have to be labeled in the ingredients. Most mayos these days do have soy in them. I am also intolerant of soy and allergic to milk. I asked the question here because many other celiacs here have additional food issues liek me and I thought they might have good ideas.

[GlutenFreeManna]

I tried a new recipe tonight that was a hit. I took inspiration from this recipe: Open Original Shared Link

But instead of Italian bread crumbs I used crushed gluten-free corn flakes (Nature's Path) and cajun seasoning. It was wonderful! I couldn't even taste the Mayo.

Tommorow I am going to try to convert this recipe: Open Original Shared Link

to gluten and dairy free.