What is plant-based mayonnaise made of?

November 12, 2025 •

5 min read

Over half of all searches for plant-based foods now originate from consumers who do not identify as vegetarian or vegan. Plant-based mayonnaise is typically made from a base of neutral-flavored oil, a plant-based emulsifier like soy milk or aquafaba, and an acid like vinegar or lemon juice, omitting the traditional egg yolks.

Quick Summary

This guide explains the primary components and variations of plant-based mayonnaise, detailing how plant-based emulsifiers work to achieve a creamy texture. It covers the core ingredients, flavorings, and thickening agents used in both store-bought and homemade versions.

Key Points

Oil Base: Plant-based mayonnaise starts with a neutral oil like canola, sunflower, or avocado oil, which provides a rich base without overpowering flavor.
Egg-Free Emulsifiers: Instead of eggs, ingredients such as aquafaba (chickpea water), soy milk, or silken tofu are used to create the creamy, thick emulsion.
Acid for Tang: Lemon juice or vinegar is added to provide the tangy flavor characteristic of mayonnaise and to help stabilize the emulsion.
Flavor Enhancement: Dijon mustard, salt, and sometimes sugar or spices are included to enhance and round out the final taste.
Homemade vs. Store-Bought: While homemade versions offer customizable ingredients and lower cost, commercial brands provide convenience and a longer shelf life due to added stabilizers.
Allergy and Health Benefits: Plant-based mayonnaise is cholesterol-free and safe for those with egg allergies, though its overall healthiness depends on the oil used.
Emulsification Process: Achieving the correct creamy texture depends on slowly drizzling the oil into the plant-based emulsifier while blending at high speed.

Core Ingredients of Plant-Based Mayonnaise

Unlike traditional mayonnaise, which relies on egg yolks for its emulsifying properties, plant-based mayonnaise utilizes a variety of vegan-friendly alternatives to create its characteristic creamy texture. The core components, however, remain similar to their traditional counterpart: an oil base, an emulsifier, an acid, and flavorings. The absence of eggs makes it a suitable condiment for vegans, those with egg allergies, and people looking to reduce their cholesterol intake.

The Oil Base

The foundation of any mayonnaise, plant-based or not, is oil. The type of oil used is crucial for both the texture and the flavor profile. Most recipes and commercial products opt for neutral-flavored oils to ensure the finished product tastes like classic mayonnaise. Common choices include:

Canola Oil: A popular choice for its neutral taste and high percentage of unsaturated fats.
Sunflower Oil: Another neutral option, often chosen for its high levels of healthy fats and a touch of vitamin E.
Avocado Oil: Offers a buttery flavor and is praised for its healthy monounsaturated fats, though it can be pricier.
Soybean Oil: Frequently used in commercial products, it has a mild flavor and is effective for creating a stable emulsion.

Plant-Based Emulsifiers

The emulsifier is the key ingredient that replaces eggs, binding the oil and water-based components into a thick, smooth consistency. Several plant-based options are highly effective:

Aquafaba: This is the starchy liquid from canned chickpeas. It whips up and behaves much like egg whites, making it an excellent, soy-free emulsifier for vegan mayo.
Soy Milk: Unsweetened soy milk is a widely used and reliable emulsifier due to its natural soy lecithin, which helps to bind the ingredients together.
Silken Tofu: Blended until smooth, silken tofu creates a rich and creamy base. It's an effective emulsifier, adds protein, and is often used in whole-foods-based recipes.
Pea Protein: Some commercial manufacturers, like Follow Your Heart, use pea protein as an emulsifier, creating a soy-free and egg-free option.

Acidic Components and Flavorings

The final flavor and stability of plant-based mayonnaise come from the addition of an acid and other seasonings. The acid helps to stabilize the emulsion and adds the familiar tang. Flavorings round out the taste profile.

Vinegar: White vinegar or apple cider vinegar are common choices for their sharp acidity.
Lemon Juice: Adds a bright, citrusy tang that is a classic component of mayonnaise.
Mustard: Mustard, particularly Dijon or mustard powder, contains natural emulsifiers and contributes a distinct, savory depth of flavor.
Salt, Sugar, and Spices: A touch of salt enhances all the flavors, while a small amount of sugar or maple syrup can balance the acidity. Additional spices, like garlic powder or paprika, are often used for flavored varieties.

Store-Bought vs. Homemade Plant-Based Mayo

Making your own plant-based mayonnaise at home is straightforward and offers complete control over ingredients, but commercial brands provide convenience and reliable results. Below is a comparison to help you choose what is right for you.


Feature	Homemade Plant-Based Mayonnaise	Store-Bought Plant-Based Mayonnaise
Control	Complete control over ingredients, oil type, and flavorings.	Ingredient list is fixed by the manufacturer.
Emulsifier	Often uses common ingredients like aquafaba, soy milk, or silken tofu.	May use a wider variety of specialized plant proteins or starches for stability.
Shelf Life	Typically lasts up to 1-2 weeks when properly refrigerated.	Often has a longer shelf life due to preservatives and modified starches.
Cost	Usually more affordable, as it uses basic pantry ingredients.	More expensive per ounce than making it yourself.
Convenience	Requires time and equipment (like an immersion blender) for preparation.	Ready to use straight from the jar.
Flavor	Can be customized easily for specific tastes (e.g., spicy, garlicky).	Flavors are pre-determined, though many brands offer different varieties.

Popular Plant-Based Mayonnaise Options and Their Key Ingredients

Numerous brands have entered the plant-based mayonnaise market, each with its unique formulation. Here are some popular options and their primary ingredients:

Hellmann's Vegan Dressing and Spread: Aims to mimic the classic taste and is made with canola oil, water, and corn starch.
Follow Your Heart Vegenaise: One of the original vegan mayo brands, it comes in several varieties. The original uses canola oil and soy protein, while a soy-free version uses pea protein.
Sir Kensington's Vegan Mayo: Known for its gourmet flavor, this brand uses a blend of sunflower oil and aquafaba from chickpeas.
Chosen Foods Vegan Avocado Oil Mayo: This version uses avocado oil and aquafaba for a creamy, flavorful spread.

The Emulsification Process

The magic behind creamy mayonnaise, both traditional and plant-based, is the process of emulsification, where two liquids that don't normally mix are forced together into a stable blend. In traditional mayonnaise, the egg yolk acts as the emulsifier because it contains lecithin. In plant-based versions, alternatives like soy lecithin from soy milk or starches from aquafaba perform the same function. When the plant-based emulsifier and acid are blended and oil is slowly added, the mixture thickens as the oil is broken into tiny droplets and suspended evenly throughout. This creates the smooth, thick, and stable condiment we recognize as mayonnaise.

Conclusion: Simple Ingredients, Complex Flavor

At its heart, what is plant-based mayonnaise made of is a testament to culinary ingenuity: simple plant-based ingredients like oil, a protein-rich liquid, and acid, combined to replicate a classic condiment. Whether you opt for a convenient store-bought version or enjoy the creative control of making it yourself, the basic formula remains constant. By replacing egg yolk with an equally effective plant-based emulsifier, a rich, creamy, and flavorful spread can be achieved, perfect for sandwiches, salads, and dressings. The result is a delicious and versatile product that meets the needs of a growing audience seeking egg-free, plant-based alternatives.

How to Store Plant-Based Mayonnaise

Once opened, store-bought and homemade plant-based mayonnaise should always be kept in an airtight container in the refrigerator to maintain freshness and prevent separation. For homemade versions, it is recommended to use within one to two weeks, as the lack of preservatives means it will spoil faster than commercial products. For store-bought brands, always check the label for specific storage instructions after opening.

Here is a reputable resource on aquafaba and its many uses, including for vegan mayonnaise.

Frequently Asked Questions

The primary ingredient replacing eggs is a plant-based emulsifier. Common examples include aquafaba (chickpea brine), soy milk, and silken tofu. These ingredients help to bind the oil and water, creating the smooth, creamy texture of mayonnaise.

No, not all plant-based mayonnaise is soy-free. Many brands use soy milk or soy protein as their emulsifying agent. However, several options are available that use other emulsifiers like aquafaba or pea protein for those with soy sensitivities.

No, homemade plant-based mayonnaise has a shorter shelf life than its commercial counterpart. Due to the lack of preservatives, it typically lasts about one to two weeks in the refrigerator, while store-bought versions can last much longer.

Plant-based mayonnaise is always cholesterol-free since it contains no eggs, which is a health benefit. However, its overall nutritional profile depends on the type of oil used and the presence of additives, so comparing labels is recommended.

Yes, plant-based mayonnaise is very versatile and can be used in most recipes, including sandwiches, dressings, potato salads, and more. The consistency and flavor are very similar to traditional mayo, making it a reliable substitute.

Aquafaba is the liquid from a can of cooked chickpeas. It works as an emulsifier because its proteins and starches can hold an emulsion and whip up much like egg whites, making it an ideal egg replacement in many recipes.

For a thicker homemade plant-based mayonnaise, ensure all ingredients are at room temperature before blending. You can also slowly increase the amount of oil relative to the emulsifier, or let the finished product chill in the refrigerator, where it will thicken further.