vegan mayonnaise

Vegan mayonnaise is a plant-based emulsified condiment that replicates the texture and function of traditional mayonnaise without using eggs or animal products. It is produced by emulsifying vegetable oil (typically soy, sunflower, or canola) with an acidic ingredient such as lemon juice or vinegar, using a plant-based emulsifier such as soy lecithin, aquafaba (the liquid from canned chickpeas), or modified food starch to create a stable emulsion. The result is a creamy, pale condiment with a neutral to slightly tangy flavor profile, available in both commercial formulations and homemade preparations that may include additional ingredients such as mustard, garlic, or turmeric for flavor enhancement.

Vegan mayonnaise emerged as a commercial product in the early 21st century as demand for plant-based alternatives grew, with brands now offering variations ranging from classic neutral versions to flavored iterations. The key innovation lies in replicating the emulsifying properties traditionally provided by egg yolks, with aquafaba gaining particular recognition as an effective and economical plant-based substitute.

Vegan mayonnaise functions identically to conventional mayonnaise in most culinary applications, serving as a spread for sandwiches, a base for sauces such as aioli or rémoulade, and an ingredient in salads (including potato salad and coleslaw). It is used in dressings, as a binding agent in plant-based "tuna" or "chicken" salads, and as a condiment for fries and other dishes. In vegan baking, it can contribute moisture and richness to cakes and brownies. The condiment performs well across global cuisines—from Asian preparations to European and American fare—with no significant textural or functional disadvantage compared to egg-based mayonnaise in most applications.