Understanding the Emulsion: How Vegan Mayo is Made
Traditional mayonnaise is an emulsion of oil, egg yolk, and an acidic liquid like vinegar or lemon juice. The egg yolk acts as the emulsifier, binding the oil and water together to create a smooth, creamy texture. For a vegan version, the egg must be replaced with another ingredient that can perform the same binding function. The key to a successful vegan mayo is achieving this stable emulsion with a plant-based alternative.
Aquafaba: The Magic Bean Liquid
One of the most popular and creative substitutes is aquafaba, the viscous liquid found in a can of chickpeas. This brine contains proteins and starches that mimic the properties of egg whites and can be whipped and emulsified with oil to create a light and fluffy mayonnaise. Many homemade and some commercial vegan mayo brands, like Fabanaise, use aquafaba as their emulsifier.
Soy-Based Emulsifiers
Another effective vegan emulsifier is soy milk. The natural lecithin found in soy milk is a powerful binding agent, making it ideal for creating a creamy, stable emulsion. To make soy-based vegan mayo, a neutral oil (like canola or sunflower oil), soy milk, mustard, and vinegar are blended together until thick. Some products, like Vegenaise from Follow Your Heart, have used soy protein for years to achieve their classic mayo-like texture.
Tofu: The Protein-Rich Base
For an oil-free or lower-fat option, silken tofu can serve as the base for a creamy vegan mayonnaise. When blended with lemon juice, mustard, and other seasonings, silken tofu creates a surprisingly smooth and thick spread. Brands like Earth Source Foods have used tofu as a base for their vegan products. The mild flavor of silken tofu makes it a versatile ingredient for a variety of mayo-based recipes.
Other Plant-Based Ingredients
Beyond the primary emulsifiers, various other ingredients contribute to vegan mayonnaise's flavor and texture:
- Neutral oils: Sunflower, canola, or avocado oil are commonly used to provide the smooth, fatty base.
- Mustard: Dijon or yellow mustard adds tanginess and further assists with emulsification.
- Acids: Lemon juice, apple cider vinegar, or white vinegar provide the necessary acidity for flavor and stability.
- Seasonings: Salt, pepper, and garlic powder are often added to enhance the savory taste.
Popular Store-Bought Vegan Mayo Brands
With the rise in plant-based eating, many grocery stores now stock a variety of vegan mayo options. Here are some of the most widely available brands:
- Follow Your Heart Vegenaise: A longtime favorite, Vegenaise comes in multiple varieties, including soy-free and grapeseed oil versions.
- Hellmann's Vegan Dressing and Spread: A plant-based version from a major mayonnaise brand, offering a familiar taste and texture.
- Sir Kensington's Vegan Mayo: Known for its gourmet flavor and quality ingredients, including aquafaba.
- Chosen Foods Vegan Avocado Oil Mayo: A popular option for those seeking a product made with heart-healthy avocado oil.
- Primal Kitchen Vegan Mayo: Offers a paleo-friendly and vegan-friendly mayo often based on avocado oil.
Nutritional Differences: Vegan vs. Traditional Mayo
While the goal is to replicate the taste and texture of traditional mayonnaise, there are notable nutritional differences, particularly concerning cholesterol and saturated fat.
| Nutritional Aspect | Vegan Mayo | Traditional Mayo |
|---|---|---|
| Cholesterol | Contains zero cholesterol as it is entirely plant-based. | Can contain a small amount of cholesterol from the egg yolk. |
| Saturated Fat | Often lower in saturated fat, especially when made with oils like avocado or canola oil. | Can be higher in saturated fat depending on the oils used. |
| Calories | Varies by brand and ingredients, but some varieties can be lower in calories. | Typically higher in calories due to the high-fat content from egg yolks and oils. |
| Emulsifier | Uses plant-based emulsifiers like aquafaba, soy protein, or tofu. | Uses egg yolk as the emulsifier. |
| Environmental Impact | Generally more eco-friendly, as it uses less land and water than animal-based products. | Has a higher environmental footprint due to animal agriculture. |
Making Your Own Vegan Mayo at Home
Creating your own vegan mayo gives you full control over the ingredients and can be a rewarding culinary experience. A simple and effective method uses aquafaba with an immersion blender.
Aquafaba Mayo Recipe
Ingredients:
- 3 tablespoons aquafaba (from a can of chickpeas)
- 2 teaspoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 cup neutral-flavored oil (e.g., canola or sunflower)
- Pinch of salt
Instructions:
- In a tall, narrow jar or container, combine the aquafaba, Dijon mustard, apple cider vinegar, and salt.
- Place the immersion blender at the bottom of the jar, covering the ingredients.
- Turn the blender on high and, without moving it, let the mixture emulsify for about 15 seconds.
- Slowly and steadily stream in the oil from the top, moving the blender up and down slightly to fully incorporate the ingredients until the mixture becomes thick and creamy.
- Taste and adjust seasonings as needed. Store in an airtight container in the refrigerator for up to a week.
Conclusion
As the world of plant-based nutrition expands, so do the options for classic condiments. The answer to what kind of mayo is vegan is a wide array of products using innovative plant-based emulsifiers. Whether you choose a store-bought brand made with aquafaba or soy protein, or opt to create your own from silken tofu or chickpea brine, you can enjoy a delicious, creamy spread without any animal products. These alternatives provide the same versatility for sandwiches, dressings, and dips, with the added benefit of being cholesterol-free and having a lighter environmental footprint. With so many great-tasting options available, making the switch to vegan mayo is easier than ever. For more vegan food reviews, consider checking out this taste test by a well-known food magazine: Which Vegan Mayo Is the Best?.
