Tried Vegan Mayo and Now It’s a Staple
Vegan mayonnaise has really changed up the way I make sandwiches and salads. The ‘Follow Your Heart’ brand is what’s usually in the fridge because my sister can’t have egg yolks, and honestly, it’s pretty much a one-to-one swap for regular mayo. The texture is creamy, and it doesn’t have that weird aftertaste some plant-based spreads do.
Last week, I made a chickpea salad sandwich using it. Just mashed chickpeas, diced celery, a little red onion, and a big spoonful of vegan mayo. Added some lemon juice, salt, and pepper, then piled it on toasted bread. The mayo held everything together and gave it that classic deli feel. It’s also great for coleslaw or as a base for dressings—just whisk in some sriracha or mustard for a quick sauce.
It works in potato salad, wraps, or even as a dip for fries. Just keep it chilled and give it a good stir before using.
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