Labor Day Nayonaise Picnic Pleasers & a Giveaway!

Happy Labor Day! As the “unofficial” end to the Summer season today, you may be ready to have a big bash of a cookout, head to the lake or go on a picnic. Or even if you’re doing none of the above {like me}, chances are at some point today, you will be eating. If you have no idea what you’ll be eating for this Labor Day celebration, or eating while you’re simply having lunch on the couch while watching Netflix {again, like me–hey, don’t be jealous of my big plans}, I have an idea for you. And a giveaway. But first let me start with the idea.
nasoya logoVegan mayonnaise. Specifically, Nayonaise from Nasoya.
nayo 1
Yes, I, the admitted Merry Meat-eater, Queen of the Carnivores, willingly am choosing to put Nayonaise on my sandwich today.

I am not even big on condiments. I say that first. The main one I eat is mustard, but a girl can only handle so much mustard. I wanted to venture into the land of mayonnaise, but something about it didn’t sit well with me. I wasn’t a fan. I used to love Miracle Whip as a child, but something about what’s in it doesn’t sit well with me now. So when I had the chance to try Nayonaise, I scoffed at first. Ummmmm, I am not vegan. That’s not going to taste good. But whatev. I’ll give it a shot.

I read up on the Nayo to learn more about it: The entire line is eggless/vegan, gluten free, a good source of vitamin B12 and made from expeller pressed oil. Best of all, Nayo only has 40 calories per serving compared with 90 in an average serving of mayo. It’s also the essential lunch item {awesome since it’s back-to-school time!} as you don’t need to worry about spoilage! Nayo comes in three varieties–Light, Whipped and Original.


I received two jars. One of regular Nayonaise and one of the Whipped (has a tangier taste) Nayonaise. {And a free jar opener!}


It looked pretty good. It even passed my sniff test. I liked it. I really actually friggin’ liked it! It didn’t taste “vegan” or lacking of anything that a crazed meat, egg, and dairy eater would miss. Nothing wrong with a vegan taste y’all, because sometimes something labeled as “vegan” is crazy amazing. But in my ‘lil meaty heart, I found it delicious. I was ready to whip it into a recipe.

chicken salad

Let me introduce my Creamy NAYO’riffic Chicken Salad:

Creamy NAYO’riffic Chicken Salad
Makes 2 Servings

2 cups of boiled chicken breast cut into pieces
1/2 cup of Nayonaise
1/2 tablespoon lemon juice
1 hard boiled egg chopped into pieces
1/2 small onion chopped into pieces
1/4 teaspoon pepper
1/4 teaspoon salt

Boil the chicken breasts for about 20-30 minutes. After boiled, soak in ice water to cool it off. In the meantime, mix Nayo, lemon juice, egg pieces, onion pieces, pepper and salt in a bowl. Once mixed, add in the cooked, cooled chicken pieces. Serve on buns, with crackers or all by itself!

chicken salad sandwich

Again, surprisingly delicious! Mmmph!! Now, again, I’m a meat eater, so if you’re vegetarian or vegan I’m sure you can find something equally delicious to substitute for the chicken! 🙂

And just for the readers out there who are not of the meat-eating variety, here are some recipes for you:
nayo whipped

Sun-Dried Tomato Pesto Potato Salad –
2 tbsp Nayonaise
10 red potatoes, small, cut into bite-sized pieces
1 small bunch of fresh basil
1 tbsp of pine nuts
2 tbsp olive oil
2 tbsp sun-dried tomatoes
salt & pepper to taste

Preparation Method:

In a small food chopper or processor, combine basil, oil, and pine nuts. Process until a thick pesto paste has formed. Add more oil as needed to get things moving in the processor.

Set your pesto aside and start working on your potatoes. Bring a pot of salted water to a boil. Add in cubed potatoes and cook until slightly tender. Drain and rinse with COLD water. Set aside.

In a small mixing bowl, combine 2 tbsp of your pesto mixture, the Nayonaise and sundried tomatoes. Stir until mixed thoroughly. Add to cold potatoes and stir again so the mixture enrobes every spud. Add salt and pepper to your liking, garnish with some extra sun-dried tomatoes and fresh basil leaves.

Serve chilled.
Tu-Na Salad –

2 tbsp Nayo Whipped
1 (19 ounce) can of chickpeas, drained
Fresh Dill
Celery, chopped
Green Onion, chopped
Sea salt, to taste

Preparation Method:
Use a food processor or potato masher to break up the chickpeas until they are crumbled. Do NOT over process.

Add in chopped celery, onions and pieces of fresh dill.
Mix in the Nayo Whipped, add salt and pepper to taste.

Serve chilled.
You can also find 10 more delicious recipes here, “10 Ways To Nayonaise”,  from other popular food bloggers!

Okay, so yesssss, the GIVEAWAY!

Here’s how to enter:

♥ Comment below and tell me how you would use the Nayonaise. That’s it!

This giveaway is for one jar each of the regular Nayonaise and the NayoWhipped and is open to United States residents and will end on Friday, September 6, at 11:59 PM Eastern Time!!! The winner will be announced sometime Saturday, September 7. I will use to select a winner and will contact him/her. The winner’s information will be forwarded to Nayonaise and they will ship him/her the jars! I’ll just need your name and address.

Good luck to you! :-D

*I was sent Nayonaise for review purposes only and was not compensated in any other way other than receipt of the condiments. All opinions are truthful and my own!

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