Unleash Plant-Based Deliciousness: Creative Recipes with Duke’s New Vegan Mayo
Duke’s Mayonnaise has long been a beloved pantry staple, known for its tangy flavor and creamy texture. Now, with the introduction of Duke’s Plant-Based Mayo, a whole new world of culinary possibilities opens up for vegans, vegetarians, and anyone looking to incorporate more plant-based options into their diet. This article explores the versatility of Duke’s vegan mayo, providing detailed recipes and inspiration to transform everyday meals into plant-powered feasts.
## Why Duke’s Plant-Based Mayo? What Makes it Special?
Before diving into the recipes, let’s understand what makes Duke’s Plant-Based Mayo a standout product. Unlike some vegan mayos that can be bland or have an off-putting texture, Duke’s has managed to replicate the classic flavor and creamy consistency of their traditional mayonnaise. Here’s why it’s worth trying:
* **Authentic Tangy Flavor:** Duke’s is famous for its signature tang, and the plant-based version doesn’t disappoint. It delivers that same delicious zip that elevates sandwiches, salads, and more.
* **Creamy Texture:** Achieving the right texture is crucial for a good mayonnaise. Duke’s Plant-Based Mayo boasts a remarkably smooth and creamy consistency that rivals traditional mayo.
* **Versatile Ingredient:** This vegan mayo can be used in countless recipes, from simple sandwiches and dips to more elaborate sauces and dressings. Its versatility makes it a valuable addition to any kitchen.
* **Plant-Based and Guilt-Free:** Enjoy the rich flavor of mayonnaise without any animal products. It’s perfect for those following a vegan or vegetarian diet, or simply looking to reduce their meat consumption.
* **Egg-Free and Dairy-Free:** Perfect for individuals with egg or dairy allergies or intolerances. Duke’s Plant-Based Mayo offers a safe and delicious alternative.
## Recipe 1: The Ultimate Vegan BLT
A BLT is a timeless classic, and this vegan version is just as satisfying as the original. The key is using crispy, flavorful vegan bacon and of course, a generous spread of Duke’s Plant-Based Mayo.
**Ingredients:**
* 6 slices vegan bacon (such as Lightlife Smart Bacon or Tofurky Smoky Maple Bacon)
* 6 slices of your favorite bread (sourdough, whole wheat, or gluten-free all work well)
* 3 tablespoons Duke’s Plant-Based Mayo
* 3 leaves lettuce, washed and dried
* 1 large tomato, sliced
* Salt and pepper to taste
**Instructions:**
1. **Cook the Vegan Bacon:** Cook the vegan bacon according to the package instructions until crispy. This usually involves pan-frying or baking. Drain on paper towels to remove excess oil.
2. **Toast the Bread:** Toast the bread slices to your desired level of doneness.
3. **Assemble the BLTs:** Spread Duke’s Plant-Based Mayo generously on two slices of toast. Layer with lettuce, tomato slices, and cooked vegan bacon. Season with salt and pepper to taste.
4. **Top it Off:** Place the remaining toast slices on top, mayo-side down. Cut in half and serve immediately.
**Tips and Variations:**
* For added flavor, try adding a sprinkle of smoked paprika to the vegan bacon while cooking.
* Experiment with different types of lettuce, such as romaine or butter lettuce.
* Add a thin slice of avocado for extra creaminess.
* Use sun-dried tomato bread for a burst of Mediterranean flavor.
* If you like a spicy kick, add a dash of hot sauce to the Duke’s Plant-Based Mayo before spreading.
## Recipe 2: Vegan Potato Salad with Dill and Pickles
Potato salad is a staple at picnics and barbecues, and this vegan version is sure to be a crowd-pleaser. Duke’s Plant-Based Mayo provides the perfect creamy base, while dill and pickles add a tangy and refreshing twist.
**Ingredients:**
* 2 pounds Yukon Gold potatoes, peeled and cubed
* 1/2 cup Duke’s Plant-Based Mayo
* 1/4 cup chopped dill pickles
* 1/4 cup chopped red onion
* 2 tablespoons chopped fresh dill
* 1 tablespoon Dijon mustard
* 1 teaspoon apple cider vinegar
* Salt and pepper to taste
**Instructions:**
1. **Boil the Potatoes:** Place the cubed potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 10-15 minutes. Drain well and let cool slightly.
2. **Prepare the Dressing:** In a large bowl, whisk together Duke’s Plant-Based Mayo, chopped dill pickles, chopped red onion, chopped fresh dill, Dijon mustard, and apple cider vinegar. Season with salt and pepper to taste.
3. **Combine Ingredients:** Gently fold the cooled potatoes into the dressing, making sure they are evenly coated.
4. **Chill and Serve:** Cover the potato salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled.
**Tips and Variations:**
* Use different types of potatoes, such as red potatoes or fingerling potatoes.
* Add other vegetables, such as celery, bell pepper, or hard-boiled vegan eggs (made from tofu or other plant-based ingredients).
* For a sweeter potato salad, add a tablespoon of maple syrup or agave nectar to the dressing.
* Experiment with different herbs, such as parsley, chives, or tarragon.
* If you don’t have dill pickles, you can use sweet pickles or bread and butter pickles instead.
## Recipe 3: Creamy Vegan Coleslaw
Coleslaw is a classic side dish that pairs perfectly with sandwiches, barbecued vegetables, and more. Duke’s Plant-Based Mayo adds a creamy and tangy flavor to this vegan version.
**Ingredients:**
* 1 bag (14-16 ounces) coleslaw mix (shredded cabbage and carrots)
* 1/2 cup Duke’s Plant-Based Mayo
* 2 tablespoons apple cider vinegar
* 2 tablespoons granulated sugar
* 1 tablespoon Dijon mustard
* 1/4 teaspoon celery seed
* Salt and pepper to taste
**Instructions:**
1. **Prepare the Dressing:** In a large bowl, whisk together Duke’s Plant-Based Mayo, apple cider vinegar, granulated sugar, Dijon mustard, and celery seed. Season with salt and pepper to taste.
2. **Combine Ingredients:** Add the coleslaw mix to the bowl with the dressing and toss to combine, ensuring all the vegetables are coated.
3. **Chill and Serve:** Cover the coleslaw and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled.
**Tips and Variations:**
* Add other vegetables, such as shredded red cabbage, chopped bell pepper, or chopped green onions.
* For a sweeter coleslaw, add more sugar to the dressing.
* For a tangier coleslaw, add more apple cider vinegar to the dressing.
* Experiment with different spices, such as onion powder, garlic powder, or smoked paprika.
* Add a handful of raisins or dried cranberries for a touch of sweetness and texture.
## Recipe 4: Vegan Deviled “Eggs”
These vegan deviled “eggs” use a tofu-based filling that mimics the texture and flavor of traditional deviled eggs. Duke’s Plant-Based Mayo adds creaminess and richness to the filling.
**Ingredients:**
* 1 block (14 ounces) firm or extra-firm tofu, pressed to remove excess water
* 1/4 cup Duke’s Plant-Based Mayo
* 2 tablespoons nutritional yeast
* 1 tablespoon Dijon mustard
* 1 teaspoon apple cider vinegar
* 1/2 teaspoon black salt (kala namak), for an eggy flavor
* Paprika for garnish
**Instructions:**
1. **Prepare the Tofu:** Crumble the pressed tofu into a food processor.
2. **Make the Filling:** Add Duke’s Plant-Based Mayo, nutritional yeast, Dijon mustard, apple cider vinegar, and black salt to the food processor. Process until smooth and creamy.
3. **Shape the “Eggs”:** Using a spoon or piping bag, fill the tofu mixture into halved vegan egg molds or simply shape into small mounds on a serving plate.
4. **Garnish and Serve:** Sprinkle with paprika and serve chilled.
**Tips and Variations:**
* If you don’t have a food processor, you can mash the tofu with a fork and stir in the remaining ingredients by hand.
* Add other seasonings, such as onion powder, garlic powder, or celery seed.
* Garnish with chopped fresh chives or dill.
* For a spicier version, add a dash of hot sauce to the filling.
* You can also use silken tofu for an even smoother and creamier filling, but it may be more difficult to shape into “eggs.”
## Recipe 5: Vegan Ranch Dressing
Ranch dressing is a versatile condiment that can be used as a dip, salad dressing, or topping for sandwiches and wraps. Duke’s Plant-Based Mayo provides the creamy base for this vegan version.
**Ingredients:**
* 1/2 cup Duke’s Plant-Based Mayo
* 1/4 cup unsweetened plant-based milk (such as almond or soy milk)
* 2 tablespoons chopped fresh parsley
* 1 tablespoon chopped fresh dill
* 1 tablespoon chopped fresh chives
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
**Instructions:**
1. **Combine Ingredients:** In a bowl, whisk together Duke’s Plant-Based Mayo, plant-based milk, chopped fresh parsley, chopped fresh dill, chopped fresh chives, garlic powder, onion powder, salt, and pepper.
2. **Adjust Consistency:** Add more plant-based milk if needed to reach your desired consistency.
3. **Chill and Serve:** Cover the ranch dressing and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled.
**Tips and Variations:**
* Use dried herbs if you don’t have fresh herbs on hand. Use about 1 teaspoon of each dried herb.
* Add a squeeze of lemon juice or a tablespoon of apple cider vinegar for extra tanginess.
* For a spicier ranch dressing, add a dash of hot sauce or a pinch of cayenne pepper.
* You can also add other herbs, such as tarragon or basil.
* Use vegan buttermilk (plant-based milk mixed with lemon juice or vinegar) for a richer flavor.
## Recipe 6: Spicy Vegan Sriracha Mayo
A simple but impactful condiment, Sriracha mayo adds a fiery kick to everything from veggie burgers to sushi rolls. Using Duke’s Plant-Based Mayo makes it vegan-friendly and incredibly creamy.
**Ingredients:**
* 1/2 cup Duke’s Plant-Based Mayo
* 1-2 tablespoons Sriracha hot sauce (adjust to your spice preference)
* 1 teaspoon lime juice
* 1/4 teaspoon garlic powder (optional)
**Instructions:**
1. **Combine Ingredients:** In a small bowl, whisk together Duke’s Plant-Based Mayo, Sriracha, lime juice, and garlic powder (if using).
2. **Adjust Spice:** Taste and add more Sriracha if desired.
3. **Serve:** Use immediately or store in an airtight container in the refrigerator for up to a week.
**Tips and Variations:**
* For a smoky flavor, add a pinch of smoked paprika.
* Add a touch of sweetness with a drizzle of agave or maple syrup.
* Experiment with different hot sauces for a unique flavor profile.
* Use as a dipping sauce for fries, spring rolls, or vegan sushi.
## Recipe 7: Vegan Caesar Dressing
Caesar salad is a classic, but the traditional dressing contains anchovies and eggs. This vegan version uses Duke’s Plant-Based Mayo as a creamy base and incorporates other ingredients to mimic the savory flavor of the original.
**Ingredients:**
* 1/2 cup Duke’s Plant-Based Mayo
* 2 tablespoons nutritional yeast
* 2 tablespoons lemon juice
* 1 tablespoon Dijon mustard
* 1 tablespoon caper brine (from a jar of capers)
* 1 teaspoon garlic powder
* 1/2 teaspoon black salt (kala namak), optional for an eggy flavor
* 1/4 cup unsweetened plant-based milk (for thinning, if needed)
* Salt and pepper to taste
**Instructions:**
1. **Combine Ingredients:** In a bowl, whisk together Duke’s Plant-Based Mayo, nutritional yeast, lemon juice, Dijon mustard, caper brine, garlic powder, and black salt (if using).
2. **Adjust Consistency:** If the dressing is too thick, add plant-based milk a tablespoon at a time until it reaches your desired consistency.
3. **Season:** Season with salt and pepper to taste.
4. **Serve:** Toss with romaine lettuce, vegan croutons, and vegan Parmesan cheese (optional).
**Tips and Variations:**
* For a more intense flavor, use roasted garlic instead of garlic powder.
* Add a pinch of seaweed flakes (nori) for a subtle seafood flavor.
* If you don’t have caper brine, you can use a teaspoon of finely chopped capers instead.
* Use a high-speed blender for a smoother dressing.
## Recipe 8: Avocado Mayo Dip
This is a super simple recipe that combines healthy fats with the creamy tang of Duke’s Plant-Based Mayo.
**Ingredients:**
* 1 ripe avocado
* 1/4 cup Duke’s Plant-Based Mayo
* 1 tablespoon lime juice
* 1 clove garlic, minced
* Salt and pepper to taste
**Instructions:**
1. **Combine Ingredients:** In a bowl, mash the avocado until smooth.
2. **Mix:** Add the Duke’s Plant-Based Mayo, lime juice, and minced garlic. Stir well to combine.
3. **Season:** Add salt and pepper to taste.
4. **Serve:** Serve immediately with tortilla chips, vegetable sticks, or as a spread on sandwiches.
**Tips and Variations:**
* Add a pinch of red pepper flakes for a spicy kick.
* Mix in chopped cilantro for a fresh flavor.
* Add a dollop of vegan sour cream for extra creaminess.
## Recipe 9: Vegan Tuna Salad (Chickpea Salad)
This plant-based twist on tuna salad uses chickpeas as a base, mimicking the flaky texture of tuna. Duke’s Plant-Based Mayo binds everything together, creating a satisfying and flavorful sandwich filling.
**Ingredients:**
* 1 (15-ounce) can chickpeas, drained and rinsed
* 1/4 cup Duke’s Plant-Based Mayo
* 1/4 cup finely chopped celery
* 1/4 cup finely chopped red onion
* 2 tablespoons chopped fresh parsley
* 1 tablespoon lemon juice
* 1/2 teaspoon dried dill
* Salt and pepper to taste
**Instructions:**
1. **Mash Chickpeas:** In a bowl, lightly mash the chickpeas with a fork or potato masher, leaving some texture.
2. **Combine Ingredients:** Add Duke’s Plant-Based Mayo, celery, red onion, parsley, lemon juice, and dill to the bowl. Mix well.
3. **Season:** Season with salt and pepper to taste.
4. **Serve:** Serve on bread, crackers, or lettuce wraps.
**Tips and Variations:**
* Add a pinch of seaweed flakes (nori) for a subtle seafood flavor.
* Use a food processor to pulse the chickpeas for a smoother texture.
* Add a tablespoon of relish for extra tanginess.
* Mix in chopped walnuts or almonds for added crunch.
## Recipe 10: Vegan Burger Sauce
A delicious burger isn’t complete without a flavorful sauce. This vegan burger sauce is simple to make and adds a tangy, creamy kick to your favorite veggie burgers.
**Ingredients:**
* 1/4 cup Duke’s Plant-Based Mayo
* 1 tablespoon ketchup
* 1 tablespoon yellow mustard
* 1 teaspoon sweet pickle relish
* 1/2 teaspoon garlic powder
* 1/4 teaspoon smoked paprika
**Instructions:**
1. **Combine Ingredients:** In a small bowl, whisk together Duke’s Plant-Based Mayo, ketchup, yellow mustard, sweet pickle relish, garlic powder, and smoked paprika.
2. **Taste and Adjust:** Adjust the seasonings to your liking.
3. **Serve:** Spread on your favorite vegan burger buns.
**Tips and Variations:**
* Add a dash of hot sauce for a spicy kick.
* Use dill pickle relish instead of sweet pickle relish for a tangier flavor.
* Add a pinch of onion powder for extra flavor.
* Experiment with different types of mustard, such as Dijon or spicy brown mustard.
## Exploring More Culinary Applications
Beyond these specific recipes, Duke’s Plant-Based Mayo can be used in countless other ways. Here are some additional ideas:
* **Sandwich Spreads:** Use it as a base for any sandwich, adding flavor and moisture.
* **Dips:** Create creamy dips for vegetables, chips, or crackers.
* **Dressings:** Incorporate it into homemade salad dressings for added richness.
* **Sauces:** Use it as a base for sauces, such as tartar sauce or remoulade.
* **Baking:** Believe it or not, some bakers have used vegan mayo in baking for added moisture in cakes and other baked goods! Experiment at your own risk.
## Final Thoughts: Duke’s Plant-Based Mayo – A Game Changer
Duke’s Plant-Based Mayo is more than just a vegan alternative; it’s a versatile and delicious ingredient that can elevate a wide range of dishes. Its authentic tangy flavor and creamy texture make it a standout product in the plant-based market. Whether you’re a seasoned vegan or simply looking to incorporate more plant-based options into your diet, Duke’s Plant-Based Mayo is a must-try. So, get creative in the kitchen and discover the endless possibilities that this amazing vegan mayo has to offer! It’s a win for your taste buds and a step in the right direction for a more sustainable and compassionate way of eating.