I have a confession. It’s a source of shame for a foodie…
I’ve watched tutorials, I’ve read about it, and I’ve TRIED so many times! The truth is, I’m tired of wasting pastured eggs. At $7/dozen I just can’t do it anymore.
Now that I’m pregnant, however, I have CRAZY cravings for (gluten-free) tuna noodle casserole. But how could I do it without using commercial mayo? That stuff is laden with artery clogging polyunsaturated fats (even olive oil-based mayos have soybean and canola oils—and organic options might save you the GMOs, but these processed oils are still bad for your health). And I couldn’t just skip the creaminess that makes the casserole so divine, so I set about to find an alternative. In my house that means opening up the fridge and experimenting.
Egg-less Mayo (makes about 3/4 cup)
- 2-1/2 oz. of organic whole-fat cream cheese
- 1/4 c. organic whole fat yogurt
- 1/4 c. + 3 T. organic heavy cream
Blend all ingredients together until smooth. Store in a jar and use within 24 hours.
I use this in my tuna casserole, on a sandwich, or add seasoning and use it as a dip for chips or veggies.
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