I used to think giving up eggs meant saying goodbye to creamy, tangy mayonnaise forever. As a new vegan, I missed my favorite sandwich spread and salad dressing base. However, I soon learnt I didn’t have to give this up and now, a vegan for some time, I think vegan mayo is the best. Read on to discover what is vegan mayo and my favorite simple recipes.
What is Vegan Mayo?
Mayonnaise is an emulsion – a mixture of two liquids that don’t normally mix, like oil and water. Traditional mayo uses egg yolks as the emulsifier to bind oil and vinegar.
Vegan mayo relies on plant-based emulsifiers to achieve the same effect.
Common vegan emulsifiers include:
- Aquafaba: The liquid from canned chickpeas, which mimics egg white proteins
- Soy milk: Contains lecithin, a natural emulsifier
- Cashews: When blended, create a creamy base that helps stabilize the emulsion
- Mustard: Contains mucilage, a gel-like substance that aids emulsification
Understanding these ingredients is key to creating successful vegan mayo at home.
Homemade Vegan Mayo Recipes
Classic Aquafaba Mayo
This is my go-to recipe for quick, easy, and fool proof vegan mayo.
Ingredients:
- 3 tbsp aquafaba
- 1 tsp apple cider vinegar
- 1/4 tsp salt
- 1/4 tsp Dijon mustard
- 3/4 cup neutral oil (e.g. sunflower or canola)
Instructions:
- In a tall container, mix aquafaba, vinegar, salt, and mustard.
- Using an immersion blender, blend for a few seconds.
- With the blender running, slowly drizzle in the oil until the mixture emulsifies and thickens.
- Adjust seasoning to taste.
Pro Tip: For a firmer mayo, refrigerate for at least an hour before use.
Cashew Mayo
This nut-based version offers a rich, creamy texture that’s perfect for those avoiding soy.
Ingredients:
- 1 cup raw cashews, soaked for 2 hours
- 1/4 cup water
- 2 tbsp lemon juice
- 1 tsp apple cider vinegar
- 1/2 tsp salt
- 1/4 tsp garlic powder
- 1/4 cup neutral oil
Instructions:
- Drain and rinse the soaked cashews.
- In a high-speed blender, mix all ingredients except oil.
- Blend until smooth, scraping down sides as needed.
- With the blender running, slowly drizzle in the oil until creamy.
- Adjust consistency with water if needed.
Key Insight: Soaking the cashews is crucial for achieving a smooth texture. If you’re short on time, you can quick-soak them in hot water for 30 minutes.
Silken Tofu Mayo
This soy-based mayo is low in fat and high in protein.
Ingredients:
- 12 oz silken tofu, drained
- 2 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 cup neutral oil
Instructions:
- In a blender, combine tofu, lemon juice, vinegar, mustard, and salt.
- Blend until smooth.
- With the blender running, slowly drizzle in the oil until fully incorporated.
- Taste and adjust seasoning as needed.
Tip: For a firmer texture, use extra-firm silken tofu.
Overcoming Common Challenges
Emulsion Breakdown
If your mayo separates, don’t panic. Slowly drizzle the separated mixture into a new batch of aquafaba or plant milk while blending. This usually rescues the emulsion.
Thin Consistency
If your mayo is too runny, try adding a small amount of xanthan gum (about 1/8 tsp) to thicken it. Alternatively, blend in a small amount of instant mashed potato flakes for a natural thickener.
Flavor Balance
Adjust acidity with more vinegar or lemon juice. Enhance savory notes with a pinch of kala namak (black salt) for an eggy flavor. Add a touch of sweetener like agave or maple syrup to balance out sharp flavors.
Allergies
For nut-free options, try sunflower seed mayo or silken tofu-based recipes. If avoiding soy, stick with aquafaba or cashew-based versions.
Adapting Vegan Mayo for Different Uses
Aioli
Add roasted garlic and herbs for a Mediterranean twist. Try blending in 2-3 cloves of roasted garlic and 1 tablespoon of fresh chopped herbs like basil, parsley, or chives.
Chipotle Mayo
Blend in chipotle peppers in adobo sauce for a spicy kick. Start with 1-2 peppers and adjust to your heat preference. This is great on veggie burgers or as a dip for sweet potato fries.
Tartar Sauce
Mix in chopped pickles, capers, and fresh dill. Use about 2 tablespoons each of finely chopped pickles and capers, and 1 tablespoon of fresh dill. Perfect for vegan “fish” sandwiches.
Ranch Dressing
Thin the mayo with plant milk and add herbs and spices. Mix in dried dill, garlic powder, onion powder, and fresh chives. Adjust the consistency with unsweetened plant milk until it reaches a pourable consistency.
Advanced Techniques and Ingredients
Aquafaba Meringue Mayo
Whip aquafaba into stiff peaks before incorporating oil for an ultra-light texture. This method creates a mayo that’s almost mousse-like in consistency.
- Whip 1/4 cup aquafaba until stiff peaks form.
- Slowly drizzle in 3/4 cup oil while continuing to whip.
- Add 1 tsp vinegar, 1/4 tsp salt, and 1/4 tsp mustard.
- Whip until fully incorporated.
Fermented Mayo
Add a probiotic capsule and let the mayo ferment at room temperature for 24-48 hours for a tangy, gut-friendly condiment.
- Make your favorite vegan mayo recipe.
- Stir in the contents of 1 probiotic capsule.
- Cover and let sit at room temperature for 24-48 hours.
- Refrigerate and use within 2 weeks.
Molecular Gastronomy
Experiment with lecithin and xanthan gum to create mayo spheres or foams. This is advanced territory, but can create stunning presentations for upscale vegan dishes.
Mayo Spheres:
- Blend 1 cup vegan mayo with 1 tsp soy lecithin.
- Drop small amounts into a bowl of cold water using a dropper.
- The drops will form small spheres that burst with mayo flavor in the mouth.
Exercises to Perfect Your Vegan Mayo Skills
Emulsion Experiment
Try making mayo with different plant milks (soy, almond, oat) and compare the results. Note the differences in texture, stability, and flavor.
This will help you understand which plant milks work best for your preferred mayo style.
Flavor Profile Challenge
Create three unique mayo flavors using only herbs and spices. This exercise will help you develop your palate and understand how different flavors complement the base mayo.
Some ideas to get you started:
- Curry Mayo: Curry powder, turmeric, and a touch of maple syrup
- Herb Garden Mayo: Fresh basil, parsley, chives, and a hint of lemon zest
- Smoky Paprika Mayo: Smoked paprika, garlic powder, and a dash of liquid smoke
Rescue Mission
Intentionally “break” a mayo emulsion, then practice rescuing it. This will build your confidence in handling mayo mishaps.
To break the emulsion, try adding oil too quickly or overblending.
Then, start a new emulsion with a small amount of aquafaba or plant milk and slowly incorporate the broken mayo.
Store-Bought Options
While homemade vegan mayo is delicious, sometimes convenience wins out. Here are some top store-bought options:
Just Mayo
This popular brand uses pea protein as it’s emulsifier. It has a neutral flavor that’s close to traditional mayo and works well in most recipes.
>>> View Just Mayo on Amazon <<<
Vegenaise
A classic vegan mayo that’s been around for years. It comes in several varieties, including soy-free and reduced fat options.
>>> View Vegenaise on Amazon <<<
Hellmann’s Vegan
A vegan version from a well-known mayo brand. It’s widely available and has a familiar taste for those transitioning to vegan options.
>>> View Hellmann’s Vegan Mayo on Amazon <<<
Sir Kensington’s Fabanaise
This mayo uses aquafaba as it’s base, giving it a light and creamy texture. It comes in classic and chipotle flavors.
>>> View Sir Kensington’s Classic Vegan Mayo on Amazon <<<
Chosen Foods Vegan Avocado Oil Mayo
Made with avocado oil, this mayo is a good option for those looking for healthier fats in their condiments.
>>> View Chosen Foods Vegan Avocado Oil Mayo on Amazon <<<
Creative Uses for Vegan Mayo
As a Base for Creamy Sauces
Vegan mayo makes an excellent starting point for creamy pasta sauces, dips, and dressings. Try mixing it with herbs and lemon juice for a quick pasta primavera sauce.
In Baking
Use vegan mayo as an egg replacer in cakes and quick breads. It adds moisture and richness without altering the flavor significantly.
As a Marinade
The oil and acid in vegan mayo make it a great base for marinades. Mix with herbs and spices to create flavorful coatings for tofu or vegetables before grilling.
In Potato Salad
Vegan mayo is perfect for creating creamy, tangy potato salads. Mix with chopped herbs, mustard, and pickles for a classic flavor profile.
As a Sandwich Spread
Beyond the obvious use on sandwiches, try mixing vegan mayo with mashed avocado for a creamy, nutrient-dense spread.
Nutritional Considerations
Vegan mayo can be a healthier alternative to traditional mayo, depending on the ingredients used. Here are some nutritional aspects to consider:
Lower in Cholesterol
Since vegan mayo doesn’t contain eggs, it’s naturally cholesterol-free. This makes it a good option for those monitoring their cholesterol intake.
Varied Fat Content
The fat content in vegan mayo varies depending on the base ingredients. Cashew-based mayos are higher in healthy fats, while aquafaba-based versions can be lower in fat overall.
Potential Allergens
Be aware of potential allergens in vegan mayo, such as soy, nuts, or legumes (in the case of aquafaba). Always check labels or ingredients if you have allergies.
Added Nutrients
Some vegan mayos, especially homemade versions, can be fortified with nutritional yeast for B vitamins or ground flaxseed for omega-3 fatty acids.
Troubleshooting Guide
Mayo Won’t Thicken
- Ensure you’re adding oil slowly while blending continuously.
- Try using a narrower container to help the immersion blender create a better vortex.
- Make sure all ingredients are at room temperature.
Mayo Tastes Too Oily
- Balance with more acid (vinegar or lemon juice).
- Add a pinch of sugar to round out the flavors.
- Use a more neutral-tasting oil in your next batch.
Mayo Separates in the Fridge
- This is normal for homemade mayo. Simply re-blend before use.
- Adding a small amount of mustard powder can help stabilize the emulsion.
Storing and Preserving Vegan Mayo
Refrigeration
Homemade vegan mayo should be stored in an airtight container in the refrigerator. It typically lasts 1-2 weeks when properly stored.
Freezing
While you can freeze vegan mayo, the texture may change upon thawing. It’s best to use fresh mayo for optimal texture and flavor.
Shelf-Stable Options
Some store-bought vegan mayos are shelf-stable until opened. Always check the label for storage instructions.
Conclusion
Vegan mayo has come a long way from it’s humble beginnings. Whether you’re making it at home or choosing from the growing number of store-bought options, there’s a vegan mayo out there for every taste and dietary need. By understanding the science behind vegan emulsions and experimenting with different ingredients and techniques, you can create delicious, creamy condiments that rival or even surpass their egg-based counterparts.
If you are looking for more vegan cooking ideas – check out my article on 7 must-have vegan cookbooks.
People Also Asked
What is vegan mayonnaise made of?
Vegan mayonnaise is typically made from plant-based oils, an acid like vinegar or lemon juice, and an emulsifier such as aquafaba, soy milk, or cashews. It may also contain salt, mustard, and other flavorings.
Is vegan mayo healthier than regular mayo?
Vegan mayo can be healthier than regular mayo as it’s cholesterol-free and often lower in saturated fat. However, the overall healthiness depends on the specific ingredients used.
Can you use vegan mayo in baking?
Yes, vegan mayo can be used in baking as an egg replacer. It adds moisture and richness to cakes and quick breads without altering the flavor significantly.
How long does homemade vegan mayo last?
Homemade vegan mayo typically lasts 1-2 weeks when stored in an airtight container in the refrigerator.
Can you freeze vegan mayonnaise?
While you can freeze vegan mayonnaise, the texture may change upon thawing. It’s best to use fresh mayo for optimal texture and flavor.
What’s the best oil to use for vegan mayo?
Neutral-flavored oils like sunflower, canola, or light olive oil work well for vegan mayo. Avoid strongly flavored oils unless you want that flavor in your mayo.
Is aquafaba mayo safe to eat?
Yes, aquafaba mayo is safe to eat. Aquafaba is simply the liquid from cooked chickpeas and is perfectly food-safe.
Can I make vegan mayo without oil?
While traditional mayo recipes rely on oil, it is possible to make oil-free vegan mayo using ingredients like silken tofu, cashews, or sunflower seeds as the base.
How do I make vegan mayo thicker?
To thicken vegan mayo, you can add a small amount of xanthan gum, blend in some instant mashed potato flakes, or use less liquid in your recipe.
What’s the difference between vegan mayo and regular mayo?
The main difference is that vegan mayo doesn’t contain eggs. It uses plant-based ingredients to create a similar creamy, tangy condiment.
