Nasoya Nayonaise & NayoWhipped Sandwich Spread Review (& Some Recipes)

Nayonaise NayoWhipped

When I was growing up there were two distinct camps: the Mayonnaise camp (in my neck of the woods, Hellman’s brand) and the Salad Dressing camp (Miracle Whip). It all depended on what your mom used on the sandwiches she made and in our house, mom used Hellman’s. No-way-no-how those of us in the Hellman’s camp wanted our tuna salad or bologna, cheese and potato chip (yes, chips ON the sandwich) sangies to have even a hint of sweetness! And if your best friend’s mom used Miracle Whip, well, that could mean the quick demise of a beautiful friendship.

Just cuz I’m a plant-based sandwich-eater now doesn’t mean I’ve lost my love of mayo and Nasoya has both types represented – the savory and the sweet. I recently received a couple of bottles to try out. While both products are creamy, thick, and ringers for the “real” things, my taste preference holds true today. I really prefer a “mayo” spread that is savory rather than sweet. But I did use both products with very tasty results.

Here’s a look at NayoWhipped and Nayonaise:


Here’s what’s in them:
Soy milk
Soybean oil
Dried cane syrup
Mustard flour
Xanthan gum
Guar gum
Lemon juice
Garlic Powder
Vitamin B12

For inspiration, I visited the Nasoya website for ideas and made several things, riffing on the original recipes. First up is a classic that reminds me of the best egg-salad-sandwich-maker in the whole wide world, my mom.

Eggless Sandwich An Unrefined Vegan


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Bean & Tofu Nada-Egg Salad Sandwiches

  • Author: Annie
  • Prep Time: 15
  • Total Time: 15
  • Yield: 4 1x


Creamy, tangy, and homey just like your mom’s egg salad – but without the eggs!


  • 1 15-ounce can garbanzo beans, rinsed and drained
  • 7 ounces firm tofu, pressed, drained, and crumbled
  • 3 stalks celery, chopped
  • 56 sweet gherkins, chopped
  • 56 green olives, chopped
  • thick slice red onion, chopped
  • lots of ground black pepper
  • pinch salt
  • 1 tsp. dried dill weed
  • ~1 cup Nayonaise or other vegan mayo
  • 4 big biscuits, cut in half (or 8 slices of bread)
  • A handful of sprouts


  1. In a large bowl, mash the garbanzo beans – don’t go crazy, leave some big pieces – and add the remaining ingredients. Stir it all together and let it chill for a little while.
  2. Delicious on bread, of course, or on top of a big pile of chopped romaine lettuce with slices of avocado on top and plenty of raw tortilla chips on the side.


  • Serving Size: 4
  • Calories: 936
  • Sugar: 6
  • Sodium: 1244
  • Fat: 65
  • Saturated Fat: 12
  • Unsaturated Fat: 50
  • Trans Fat: 0
  • Carbohydrates: 70
  • Protein: 22
  • Cholesterol: 26


Biscuits and Nada-Egg SaladOne of my favorite ways to use mayo is in a super-quick aioli and I whipped up a batch to go on top of pinto bean burgers. The creaminess of the mayo and the tang of chipotle, garlic and lemon complemented the smokey southwestern flavors beautifully. This would also be great as a dip for sweet potato fries.


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Spicy Lemon Aioli

  • Author: Annie


Delicious on sandwiches or as a dip for oven-roasted French fries, you can whip up this spicy sauce in minutes!


  • 1/4 cup Nayonaise or other vegan mayo
  • 1/2 tsp. chipotle in adobo (chopped or processed until smooth)
  • 1 small clove garlic, minced
  • zest of 1/2 a lemon


  1. Combine all of the ingredients. Let chill in the refrigerator for a few hours so the flavors blend.


  • Serving Size: 2
  • Calories: 190
  • Sugar: 1
  • Sodium: 175
  • Fat: 21
  • Saturated Fat: 3
  • Unsaturated Fat: 17
  • Trans Fat: 0
  • Carbohydrates: 1
  • Protein: 0
  • Cholesterol: 12


How did I use the NayoWhipped? In the super-moist muffins pictured below – again, a recipe based on one posted on the Nasoya site. I’m really pleased with how they turned out. The spread replaces the traditional fat and I think works a bit like using yogurt. These smell so good while baking.

So, whether you were a Hellman’s girl like me or whether you craved that sweet-tang of Miracle Whip, there is a creamy, rich cruelty-free, vegan alternative that will make your sandwiches (and your muffins!) very yummy indeed.

Applesauce-banana Muffin

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Applesauce Banana Muffins

  • Author: Annie
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45
  • Yield: 8 1x


The vegan mayo makes these homey, flavorful muffins soft and moist.


  • 2/3 cup whole wheat flour
  • 1/3 cup all-purpose flour
  • 2 tsp. baking soda
  • 1/2 tsp. cinnamon
  • 1 tsp. powdered stevia
  • 1/4 tsp. salt
  • 1 very ripe banana, mashed
  • 1 cup unsweetened applesauce
  • 1/2 cup NayoWhipped Sandwich Spread or other vegan mayo
  • 1 tsp. vanilla extract
  • 1/3 cup vegan chocolate chips
  • 3/4 cup pecans, chopped


  1. Lightly oil muffin tins and preheat the oven to 350-degrees F.
  2. In a large bowl, combine the flours, baking soda, cinnamon, stevia and salt. Set aside.
  3. In a medium-sized bowl, whisk together the banana, applesauce, Sandwich Spread and vanilla. Pour into the flour mixture and stir until combined – then gently stir in the chips and pecans.
  4. Spoon batter into eight of the greased muffin tins and bake for 25-30 minutes. Allow muffins to cool in the pan for about 10 minutes before carefully transferring them to a cooling rack. Devour while still warm. These freeze well.


  • Serving Size: 8
  • Calories: 281
  • Sugar: 9
  • Sodium: 482
  • Fat: 19
  • Saturated Fat: 4
  • Unsaturated Fat: 15
  • Trans Fat: 0
  • Carbohydrates: 25
  • Protein: 3
  • Cholesterol: 7


27 thoughts on “Nasoya Nayonaise & NayoWhipped Sandwich Spread Review (& Some Recipes)

  1. tearoomdelights

    This is possibly going to sound quite strange but I don’t fall into either of these categories, I hadn’t even heard of sweet mayonnaise until I read this post. Mayonnaise has never really been a part of my life, but seeing these muffins makes me feel I’ve definitely been missing something. The sandwich looks amazing, too.

  2. laurasmess

    I’d eat either if you made them into a sandwich for me! 🙂 Your sandwich looks absolutely delicious… especially as I just finished work and my belly is completely empty. Love the sound of the garbanzo beans… mmm! Thanks for doing the reviews for us!

  3. Holly @ My Plant-Based Family

    I’ve gone back in forth in both camps but when I was a kid I didn’t like either. As a teen I like the sweet kind and as an adult I liked the savory. I’ll occasionally buy a jar for a specific dish but I don’t usually use it after that. Summer is probably the perfect time to buy a big jar, ramping up for all of those potlucks.
    Great review Annie! You captured them perfectly.

  4. Somer

    I’ve bought vegenaise since my vegan inception, I think it’s better than the original. I was thrilled when the “light” version I got a few months ago was every bit as tasty as the full fat version (not so much the case with “real” egg based mayo). I’ve never even heard of Nasoya! Shame on me. It’s good to know there’s other alternatives out there. You’ll be fairly grossed out to know that peanut butter and Miracle Whip sandwiches were a regular item in our house growing up. Shudder…

    I’m putting both of these recipes in my recipe box. I loved a good egg salad, And I’ve baked a chocolate cake out of America’s Test Kitchen Cookbook using mayo that turned out divine, so I’m sure the muffins are fantastic.

      1. Somer

        I haven’t! What’s my problem. I don’t get into Whole Foods enough, that’s the problem!

        Yeah, my dad still eats it. The rest of us, not so much. I like the sound of chips on a sandwich…

  5. Shira

    Yum Annie! I laughed all the way through that opening bit….so true and we were 100% a Miracle Whip clan, though I always thought mayo was a little gross to be truthful – maybe we had the wrong one the whole time! I am wanting an egg salad sandwich now….

  6. Little Sis

    We were a mayo household, I think, although my grandmother was a miracle whipper – and she only referred to it as dressing, which I thought meant it was for salad. I found it very confusing. I prefer mayonnaise approximations now – any salt I can get you know.

  7. Pingback: Nasoya Nayonaise & NayoWhipped Sandwich Spread Review (& Some Recipes) | Vegan Today

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