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#MayoKarma Recipes

Carrot, Cabbage and Beet Slaw

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Easy Cucumber Sandwich

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Waldorf Salad

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Vegenaise Cupcakes

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Lime Mint Dip

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Vegenaise Cupcakes

Credit: luxhippie.tumblr.com

Ingredients


Cake

  • 2 cups flour
  • 1/2 cup cocoa powder
  • 1 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 3/4 cup Vegenaise®
  • 1 cup soy milk or other milk substitute
  • 1 teaspoon vanilla extract
  • 1/2 cup chocolate chips (optional, not shown in picture)

Ricemellow Cream Cheese Frosting

  • one 8 oz container of vegan cream cheese
  • 1/2 cup Suzanne's Ricemellow cream
  • 1/4 cup powdered sugar (optional, do a taste test before adding)
  • 1 teaspoon vanilla

Directions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a medium bowl, stir together flour, cocoa powder, salt and baking soda.
  3. In a large mixing bowl, combine Vegenaise®, sugar, soy milk and vanilla. Mix together with a high-speed hand mixer. Once a creamy consistency, add the dry ingredients and continue mixing until a batter forms. Fold in chocolate chips if using.
  4. Pour batter into a greased 9x13 inch baking pan, or cupcake molds.
  5. Cook for 25 minutes, test the cake to see if it's done by inserting a toothpick into the center, the toothpick should come out clean with no cake on it. If cake is not done, cook for a few more minutes then test with a toothpick again. Once complete, remove from oven and let cool completely before frosting.
  6. In the meantime, in a medium bowl, combine cream cheese, ricemellow cream and vanilla, beat with an electric hand mixer until smooth. Do a taste test, if it's not sweet enough, add some powdered sugar (around 1/4 cup).
  7. Frost cupcakes, may need to refrigerate the cupcakes for a few hours if you want the frosting to really harden.

Lime Mint Dip

Ingredients

  • 1 cup Original Vegenaise®
  • Juice from 1 lime
  • 4 mint leaves, finely cut
  • Salt & pepper to taste

Directions

Mix these 5 ingredients to taste and use as a dip for just about anything and everything!

Carrot, Cabbage and Beet Slaw

Credit: Feastie.com

Ingredients


Salad

  • 3 medium carrots, grated
  • 3 cups coarsely shredded green cabbage
  • 3 cups coarsely shredded purple cabbage
  • 1 beet, fined sliced into strips
  • 1 cup minced purple onion
  • 2 teaspoons dill weed

Dressing

  • Juice from 1/2 lemon
  • 1 1/2 cups Vegenaise®
  • 1 tablespoon agave

Directions

  1. Mix the carrots, cabbage, beet, onion and dill.
  2. Next make the dressing: mix the lemon, Vegenaise® and agave.
  3. Add the dressing to the salad and mix.
  4. Chill until ready to serve.
  5. Top with a sprinkle of extra dill, salt and pepper.

Easy Cucumber Sandwich

Ingredients


  • Vegenaise®, spread on bread
  • Sliced cucumber
  • Sliced avocado
  • Sliced tomato
  • White vegan bread

Waldorf Salad

Ingredients

  • 2 stalks celery, sliced
  • 1 cup walnuts (broken pieces)
  • 2 apples (Fuji, Pink Ladies or Granny Smith)
  • 1 cup raisins
  • 3 tablespoons Original Vegenaise®
  • Juice from 1/2 a fresh lemon
  • Salt and pepper to taste

Directions

Mix all ingredients together and enjoy!