Looking for a creamy spread like Mayo to combine with tuna which follows the requirements of a candida diet...no sugar, no yeast, low carb, and also no/low cholesterol. Any suggestions?
Posted by glm1111 (Member # 16556) on :
Plain yogurt or kefir makes a good mayo when seasoned with lemon juice, garlic and pepper. You can also add any other spices that you like. I also add dill powder and sometimes cumin. It's an individual taste, but makes a great mayo substitute and is also anti-candida.
Gael
Posted by Judie (Member # 38323) on :
I use plain yogurt when I make chicken salad. Greek yogurt is also nice because it's thick.
Posted by bla (Member # 42361) on :
Has anyone used the yogurt for tuna salad?
The kefir looks that I'd have to make it myself. Not sure about that. I do like that it seems closer to real mayo than I imagine yogurt is just b/c it uses real egg yolks in the recipe. Not sure which way to go.
I'm having a hard time imagining yogurt is at all like mayo besides its consistency. Yogurt is really bitter.
Posted by Lymetoo (Member # 743) on :
Look for mayo recipes online. There are dozens of them that use oils as a base. I like the ones that use olive oil because I think it's the healthiest oil. I haven't made any of them yet. The nice thing about them is that you can add any spice you like to make it your own.
Posted by t9im (Member # 25489) on :
Don't laugh but try / sample mustard.
Posted by faithful777 (Member # 22872) on :
Dukes has a mayonaise that is sugar free. If you can't find it in the grocery store, look for it online.
Posted by map1131 (Member # 2022) on :
Duke's has just recently started ads on TV in this area. I was completely surprised there was a Mayo so popular and not known here.
Pam
Posted by Ellen101 (Member # 35432) on :
I stopped using mayo in my tuna a long time ago. I put the tuna in a processor with olive oil, sea salt and a little spinach. It is really delicious. I don't miss the mayo at all.
Posted by canadianmama (Member # 36298) on :
We make a thick creamy dressing with:
Fine ground sunflower seeds, about 1/2 cup (I use an extra coffee grinder for my nuts and seeds)
Good organic vegetable oil about 1/4 cup
Splash apple cider vinegar
Pinch sea salt
Teaspoon nutritional yeast
3 drops plain liquid stevia
Sorry measurements are not exact, I cook by feel quite a bit.
Posted by canadianmama (Member # 36298) on :
Oops, you said no yeast!
Substitute in 1 teaspoon Miso paste for the nutritional yeast, YUM.
Posted by MichaelTampa (Member # 24868) on :
I was also thinking mustard.
Posted by Robin123 (Member # 9197) on :
You could check out the Vegenaise version with grapeseed in it - carried in healthfood stores.
Posted by Abxnomore (Member # 18936) on :
It's not mayonaise but lemon and olive oil tastes very good on tuna.
Posted by TerryK (Member # 8552) on :
I remember reading somewhere that even sugar free has fungus issues.
I started making my own mayo years ago when I was on a yeast free diet and still do. It is easy to make.
I use a food processor. Leave oil, lemon juice and egg out to reach room temp. If you forget don't worry you can still make it.
Put an egg in the food processor on high and let it get frothy and whipped. While still whipping add a splash of lemon juice and whip it for another minute. Next drizzle oil in while still whipping. Stop adding oil once in a while and let the food processor keep whipping. Keep adding until you get the consistency you want. If you don't add enough or add too much oil it will be runny.
It takes a bit of practice to get it perfect but it is the best mayo ever.