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Sauces, pastes & condiments · Condiments

Plant-based mayonnaise

Egg-free mayonnaise emulsified with soy milk, aquafaba or pea protein; use as you would regular mayo.

Also called: vegan mayo, egg-free mayonnaise, vegenaise

What it is

A creamy, pale spread made by emulsifying oil with a plant ingredient in place of egg yolk: soy milk, aquafaba (chickpea water), pea protein or starches, plus vinegar or lemon and often mustard. It looks and behaves much like regular mayonnaise, though some brands are slightly sweeter or looser.

How it’s used

  • Sandwiches and burgers
  • Coleslaw and potato salad
  • Vegan tartare sauce and aioli
  • Binding vegan crab-style cakes and fillings

Characteristics

Taste
Mild, tangy and rich.
Texture
Thick and creamy.
Appearance
Off-white.
When cooked
Like mayonnaise, splits if heated strongly.
Sold as
paste
Cooking uses
Usually eaten raw, Used for binding

Storage

Refrigerated. Refrigerate after opening; homemade aquafaba mayo should be eaten within a few days.

Diet, allergens and safety

No major allergens in typical versions. May contain Mustard, Soy — check the label.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free (check label)
  • Caffeine-free
  • Egg-free, but may contain soy or mustard; check labels.

Nutrition per 100 g

Energy
232 kcal
Protein
0.3 g
Carbohydrate
16 g
Fat
19.2 g
Fibre
0 g
Sugars
6 g

USDA FoodData Central: Salad dressing, mayonnaise, imitation, soybean (a close stand-in).

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

Related ingredients

Recipes with plant-based mayonnaise

No recipe in the catalogue uses it yet.

More condiments