tofunnaise or other eggless mayo

Eggless mayonnaise is an emulsified condiment that replicates traditional mayonnaise without egg-based ingredients. Most commonly made with silken tofu as a base in place of eggs, tofunnaise uses the protein and moisture-binding properties of tofu to create a creamy emulsion with neutral oil, acid (vinegar or lemon juice), and seasonings. The term "tofunnaise" specifically refers to tofu-based versions, though eggless mayonnaise may also use aquafaba (chickpea liquid), soy milk, aqueous plant-based substances, or commercial egg replacers. The emulsification process is identical to traditional mayonnaise—gradual oil incorporation into the base liquid—though the consistency and mouthfeel differ slightly, typically being slightly less rich but maintaining a comparable spreadable texture.

Eggless mayonnaise emerged in response to dietary restrictions (veganism, egg allergies) and is now produced both commercially and domestically. Flavor profiles range from neutral to slightly nutty depending on the base ingredient used; tofu versions tend toward a cleaner, more neutral taste compared to aquafaba-based versions, which may carry subtle legume notes.

Eggless mayonnaise functions identically to conventional mayonnaise in sandwiches, wraps, salads, and as a binding agent in dressings and sauces. It serves as a base for aioli and other emulsified condiments when garlic or other flavorings are incorporated. In vegan and allergy-conscious kitchens, it enables traditional recipes that typically call for mayonnaise—from vegetable-based sandwich spreads to potato salads and coleslaw dressings. The neutral flavor profile makes it particularly versatile for both savory applications and as a base for flavored mayonnaise variations. It performs well in cold applications but may separate at high temperatures, limiting its use in cooked sauces compared to egg-based versions.