Vegan mayonnaise has become a staple in plant‑based kitchens, offering the same rich, tangy creaminess that traditional egg‑based mayo provides—without any animal products. Whether you’re avoiding eggs for dietary, ethical, or allergy reasons, there are numerous ways to achieve that silky spread using entirely plant‑derived ingredients. This guide dives deep into the science behind the texture, the most reliable base ingredients, commercial options, and step‑by‑step homemade recipes, giving you everything you need to keep your sandwiches, salads, and sauces delightfully creamy.
Why Replace Egg‑Based Mayonnaise?
- Allergy‑Friendly: Egg allergies affect millions, and even a trace of egg can trigger severe reactions. A vegan mayo eliminates that risk entirely.
- Dietary Preferences: Vegans, vegetarians who avoid eggs, and those following plant‑forward diets can enjoy the same condiment without compromising their principles.
- Health Considerations: Traditional mayo is high in cholesterol and often contains saturated fats from egg yolks. Plant‑based alternatives can be lower in cholesterol and, when made with heart‑healthy oils, provide beneficial unsaturated fats.
- Sustainability: Egg production has a larger environmental footprint compared to most plant proteins. Switching to vegan mayo can reduce your carbon and water footprints.
Key Principles of Vegan Mayo
- Emulsion Stability
Mayonnaise is an oil‑in‑water emulsion stabilized by emulsifiers. In egg‑based mayo, lecithin from egg yolk performs this role. Vegan mayo must replace that emulsifier with plant‑based alternatives such as soy lecithin, aquafaba (chickpea cooking water), or mustard.
- Creamy Mouthfeel
The smooth texture comes from finely dispersed oil droplets and a thickening agent. Nuts, seeds, or legumes that can be blended into a smooth paste provide the necessary body.
- Acidity & Flavor Balance
A combination of acid (vinegar, lemon juice, or lime) and seasonings (salt, sugar, mustard, spices) gives mayo its characteristic tang and depth.
- Shelf Stability
Commercial vegan mayos often include preservatives and controlled pH to extend shelf life. Homemade versions rely on refrigeration and proper acid levels to stay safe.
Base Ingredients for Creamy Texture
| Ingredient | Typical Use | Emulsifying Power | Flavor Profile | Notes |
|---|---|---|---|---|
| Silken tofu | Blended with oil & acid | Moderate (protein) | Mild, neutral | Excellent for a light texture; high in protein |
| Aquafaba | Whipped with oil & acid | High (protein & saponins) | Slightly bean‑like | Great for airy, fluffy mayo; also works as a vegan egg white substitute |
| Cashews (soaked) | Ground into a paste | High (fat & protein) | Nutty, buttery | Requires soaking (4–6 h) for smoothness; rich mouthfeel |
| Soy milk or soy yogurt | Mixed with oil & acid | Moderate (soy lecithin) | Mild, slightly beany | Convenient; soy lecithin enhances stability |
| Sunflower seed butter | Combined with oil & acid | Moderate | Lightly roasted | Nut‑free alternative for those with tree‑nut allergies |
| Avocado | Mashed and blended | Low to moderate | Fresh, buttery | Adds natural green hue and healthy monounsaturated fats |
| Coconut cream | Whisked with oil & acid | Low | Sweet, tropical | Best paired with strong acids and spices to balance sweetness |
Popular Commercial Vegan Mayonnaise Brands
| Brand | Base | Key Emulsifiers | Notable Features |
|---|---|---|---|
| Just Mayo | Pea protein | Soy lecithin, mustard | Clean label, no added sugar |
| Hellmann’s Vegan Mayo | Soy & canola oil | Soy lecithin | Familiar taste, widely available |
| Follow Your Heart Vegenaise | Soy & canola oil | Soy lecithin | Variety of flavors (Original, Light, Chipotle) |
| Sir Kensington’s Vegan Mayo | Sunflower oil | Sunflower lecithin | Non‑GMO, no artificial preservatives |
| Chosen Foods Avocado Mayo | Avocado oil | Avocado pulp, mustard | High in monounsaturated fats, low in saturated fat |
When selecting a store‑bought option, check the ingredient list for hidden animal derivatives (e.g., whey, casein) and for allergens if you have specific sensitivities.
DIY Vegan Mayo Recipes
1. Silken Tofu Mayo
Ingredients
- ½ cup silken tofu (drained)
- 1 cup neutral oil (canola, grapeseed, or light olive)
- 2 Tbsp apple cider vinegar or lemon juice
- 1 tsp Dijon mustard
- ½ tsp salt
- Pinch of sugar (optional)
Method
- Blend tofu, acid, mustard, salt, and sugar in a high‑speed blender until smooth.
- With the motor running, drizzle oil in a thin, steady stream until the mixture thickens to a mayo‑like consistency (about 1–2 minutes).
- Taste and adjust seasoning. Store in an airtight container, refrigerated, for up to 5 days.
Why it works
Silken tofu provides a protein matrix that helps trap oil droplets, while the acid and mustard act as co‑emulsifiers.
2. Aquafaba Mayo
Ingredients
- ¼ cup aquafaba (drained from a can of chickpeas)
- 1 cup light oil (sunflower or grapeseed)
- 1 Tbsp lemon juice
- 1 tsp mustard (Dijon or whole grain)
- ½ tsp salt
- ½ tsp sugar (optional)
Method
- In a bowl, whisk aquafaba until frothy (about 1 minute).
- Slowly add oil while whisking continuously; the mixture will emulsify and thicken.
- Incorporate lemon juice, mustard, salt, and sugar. Whisk until smooth.
- Refrigerate; use within 4 days.
Why it works
Aquafaba’s high protein and saponin content gives it strong emulsifying power, similar to egg whites.
3. Cashew Cream Mayo
Ingredients
- 1 cup raw cashews, soaked 4–6 h, drained
- ¼ cup water (adjust for desired thickness)
- 1 cup neutral oil
- 2 Tbsp apple cider vinegar
- 1 tsp mustard
- ½ tsp salt
- Pinch of smoked paprika (optional)
Method
- Blend soaked cashews and water until ultra‑smooth.
- Transfer to a bowl; whisk in vinegar, mustard, and salt.
- Slowly drizzle oil while whisking vigorously until thickened.
- Adjust seasoning; store refrigerated for up to 7 days.
Why it works
Cashews contribute both fat and protein, creating a rich, stable emulsion. Soaking softens the nuts, preventing grainy texture.
4. Soy‑Based Mayo
Ingredients
- ½ cup unsweetened soy yogurt or soy milk
- 1 cup light oil (canola)
- 2 Tbsp lemon juice
- 1 tsp mustard
- ½ tsp salt
Method
- Combine soy base, lemon juice, mustard, and salt in a blender.
- With the blender on low, stream in oil until the mixture emulsifies and thickens.
- Taste and adjust; refrigerate for up to 5 days.
Why it works
Soy naturally contains lecithin, a potent emulsifier, which helps stabilize the oil droplets.
5. Avocado Mayo
Ingredients
- 1 ripe avocado, peeled and pitted
- ¼ cup olive oil (extra‑virgin)
- 2 Tbsp lime juice
- 1 tsp mustard
- ½ tsp salt
- 1 Tbsp water (optional for thinning)
Method
- Mash avocado until smooth or blend in a food processor.
- Add lime juice, mustard, and salt; blend again.
- While the processor runs, drizzle olive oil until the mixture emulsifies.
- If too thick, add water a teaspoon at a time. Store in the fridge, covered, for 3–4 days.
Why it works
The natural fats in avocado create a creamy base, while the acid and mustard help bind the added oil.
Flavor Enhancements and Add‑Ins
- Herbs & Spices: Fresh dill, chives, garlic powder, smoked paprika, or curry powder can transform plain mayo into a sauce for specific cuisines.
- Umami Boosters: Nutritional yeast, miso paste (check for gluten‑free if needed), or a splash of tamari add depth without animal products.
- Sweetness: A touch of maple syrup or agave balances acidity for sandwich spreads.
- Heat: Sriracha, chipotle peppers in adobo, or harissa create spicy variants.
When adding extra ingredients, do so after the base emulsion has formed to avoid breaking the mixture.
Storage, Shelf Life, and Food Safety
| Storage Method | Approx. Shelf Life | Tips |
|---|---|---|
| Commercial vegan mayo (unopened) | 12–18 months | Keep in a cool, dark pantry; check “best by” date. |
| Commercial vegan mayo (opened) | 2–3 months (refrigerated) | Seal tightly; avoid cross‑contamination with raw foods. |
| Homemade tofu/soy mayo | 5–7 days (refrigerated) | Store in a clean glass jar; keep at ≤ 4 °C. |
| Aquafaba mayo | 4–5 days (refrigerated) | Use fresh aquafaba; discard if off‑smell develops. |
| Cashew or avocado mayo | 5–7 days (refrigerated) | Ensure the mixture stays covered; avocado mayo may oxidize—add a dash of lemon juice to slow browning. |
Safety Checklist
- pH: Aim for a pH ≤ 4.5 (measure with a test strip) to inhibit bacterial growth.
- Cleanliness: Use sanitized equipment and containers.
- Temperature: Never leave mayo at room temperature for more than 2 hours.
Using Vegan Mayo in Classic Applications
- Sandwiches & Burgers: Spread directly or mix with herbs for a “herb mayo.”
- Salad Dressings: Combine with vinegar, lemon juice, and a pinch of sugar for a quick coleslaw dressing.
- Dips: Blend with roasted red peppers, jalapeños, or caramelized onions for flavorful dips.
- Baking: Substitute egg‑based mayo 1:1 in recipes like deviled eggs (using tofu or chickpea “eggs”), potato salads, or creamy soups.
- Marinades: The oil content helps lock in moisture; mix with spices and let proteins marinate for at least 30 minutes.
Troubleshooting Common Issues
| Problem | Likely Cause | Fix |
|---|---|---|
| Mayo splits (oil separates) | Too much oil added too quickly, or insufficient emulsifier | Stop adding oil, whisk vigorously, and add a teaspoon of mustard or a splash of aquafaba to re‑emulsify. |
| Grainy texture | Nuts or seeds not fully blended, or insufficient soaking | Blend longer, increase liquid, or use a high‑speed blender. |
| Too thick | Over‑emulsification or too much oil | Thin with a tablespoon of water, plant milk, or extra acid. |
| Too thin | Not enough oil or too much liquid base | Slowly incorporate more oil while whisking. |
| Off‑flavor | Low‑quality oil or stale nuts | Use fresh, neutral‑tasting oils and fresh nuts/seeds. |
Nutritional Considerations
- Caloric Density: All mayo variants are calorie‑rich due to oil content (≈ 90 kcal per tablespoon). Portion control is key.
- Fat Profile: Choose oils high in monounsaturated fats (olive, avocado) or omega‑3‑rich oils (flaxseed) for a healthier profile.
- Protein: Tofu, soy, and cashew bases add modest protein (≈ 2–3 g per tablespoon). For higher protein, blend in pea protein isolate.
- Micronutrients: Cashews and avocado contribute vitamin E, magnesium, and potassium. Adding fortified soy yogurt can boost calcium and vitamin B12.
Closing Thoughts
Vegan mayonnaise isn’t a compromise—it’s a versatile, plant‑based canvas that can be tailored to any palate or dietary need. By understanding the science of emulsification, selecting the right base, and mastering a few reliable recipes, you can keep your pantry stocked with creamy, egg‑free spreads that work just as well in sandwiches, salads, and sauces. Whether you opt for a store‑bought brand for convenience or craft your own batch at home, the options are abundant, delicious, and entirely plant‑derived. Enjoy experimenting, and let your culinary creativity flourish—one dollop at a time.
