vegan mayonnaise (the old standby
Vegan mayonnaise is calorie-dense and fat-rich, typically providing 90-100 calories and 10 grams of fat per tablespoon, with the fatty acid profile dependent on the base oil used (often canola, sunflower, or avocado oil). It is fortified in some commercial formulations with vitamin B12 and contains no cholesterol, making it a lower-saturated-fat alternative to egg-based mayonnaise when made with unsaturated oils.
About
Vegan mayonnaise is a plant-based emulsion condiment that replicates the texture and flavor profile of traditional egg-based mayonnaise without the use of animal products. The primary emulsifying agent is typically aquafaba (the starchy liquid from canned chickpeas) or soy lecithin, combined with a neutral-flavored oil, acidic component (vinegar or lemon juice), and seasonings such as salt, mustard powder, and garlic. The emulsification process creates a stable, creamy suspension of oil-in-water that achieves the characteristic thick, spreadable consistency of conventional mayonnaise. Commercial and homemade versions vary in their ingredient lists and mouthfeel, with some formulations incorporating starches or plant-based gums for additional stability and body.
The condiment emerged as a mainstream product in the early 2000s as plant-based eating gained broader cultural acceptance, with pioneering brands such as Just Mayo (originally Hampton Creek) introducing aquafaba-based formulations to supermarket shelves. Modern vegan mayonnaise is available in numerous flavor variations, including garlic, sriracha, and wasabi-infused versions.
Culinary Uses
Vegan mayonnaise functions as a direct substitute for traditional mayonnaise in most applications, serving as a base for aiolis, salad dressings, and sandwich spreads across global cuisines. It is commonly used in vegan versions of classic dishes such as coleslaw, potato salad, tuna salad (with plant-based alternatives), deviled eggs, and egg salad preparations. The condiment also serves as an emulsifying agent in dressings and sauces, and as a binding ingredient in vegan baking applications. It pairs well with vegetable-forward dishes, plant-based proteins, and grain bowls, and is essential in vegan adaptations of mayonnaise-heavy cuisines such as Japanese kewpie-style preparations and Latin American aioli-based sauces.