As you can see from the photograph, I thought the “Mustard-Chive Mayonnaise” (page 574) was a perfect topping for fresh steamed asparagus, especially this time of year when asparagus can be found in abundance.
Such a humble combination of vegan mayonnaise (homemade, or store-bought), Dijon mustard, and fresh chives. Simplicity and utter satisfaction, good as a vegetable topping, a sandwich spread, or on grilled tofu or tempeh.
If you use the Vegan Mayonnaise recipe from this book (page 573), you will automatically be keeping this an oil free topping.
Keeping it “McDougall Friendly” check list:
- Use oil free vegan mayonnaise as the base.