vegan mayo
High in calories and fat content from vegetable oils, with most store-bought versions containing 90-100 calories and 10g fat per tablespoon. Many commercial brands are fortified with plant-based omega-3 fatty acids; nutritional profiles vary significantly by brand.
About
Vegan mayonnaise is a plant-based emulsion condiment that replicates the texture and functionality of traditional egg-based mayonnaise without animal products. It is typically made by emulsifying refined vegetable oil (such as soy, canola, or sunflower oil) with a plant-based liquid binder—commonly aquafaba (the liquid from canned chickpeas), soy milk, or other plant milks—along with vinegar, salt, and seasonings. The emulsification process creates a creamy, stable condiment with a pale to light yellow color, depending on the oil and binder used.
Vegan mayo emerged commercially in the early 2010s as plant-based cuisine expanded, with brands like Hellmann's/Best Foods introducing egg-free versions alongside numerous dedicated vegan brands. Homemade versions have become increasingly popular as aquafaba's emulsifying properties gained recognition among home cooks and chefs. The flavor profile typically ranges from neutral to mildly tangy, with variations including garlic-infused, sriracha-spiked, and herb-enriched versions.
Culinary Uses
Vegan mayonnaise functions identically to conventional mayonnaise across most culinary applications. It serves as a base for sandwiches, wraps, and burgers; is incorporated into salad dressings, aioli, and dips; and acts as a binder in potato salad, coleslaw, and similar preparations. It is used in Asian-style applications including sushi rolls, Korean bibimbap, and Japanese okonomiyaki. The condiment works in both cold applications and lightly heated contexts, though prolonged high heat may affect texture. Vegan mayo is particularly valuable in plant-based cuisine and accommodates vegan, vegetarian, allergy-conscious, and ethical dietary preferences without requiring recipe adjustment.