What is Vegan Mayonnaise Made of?

November 12, 2025 •

4 min read

The market for plant-based alternatives has grown exponentially, and one popular substitute is vegan mayonnaise. Unlike its traditional counterpart, which relies on eggs for emulsification, vegan mayonnaise is made of common plant-based ingredients that mimic the flavor and texture perfectly.

Quick Summary

Vegan mayonnaise is an egg-free condiment that achieves its creamy texture through plant-based emulsifiers like aquafaba, soy milk, or silken tofu. It is made by slowly blending these substitutes with neutral oils and flavorings like mustard, vinegar, and lemon juice to create a stable, thick emulsion.

Key Points

Emulsifier Substitutes: Vegan mayonnaise uses plant-based ingredients like aquafaba (chickpea water), soy milk, or silken tofu to replace egg yolks for a creamy texture.
Essential Ingredients: The basic formula includes a neutral oil (like sunflower or canola), a plant-based emulsifier, an acidic component (vinegar or lemon juice), and seasonings (salt, mustard).
Key to Emulsification: Achieving a thick consistency requires using an immersion blender to slowly incorporate the oil into the other ingredients, creating a stable emulsion.
Healthier Profile: Compared to traditional mayo, vegan versions are cholesterol-free and often lower in saturated fat, though this depends on the specific recipe and oil used.
Easy Customization: The base recipe can be easily modified with added ingredients like garlic, herbs, or different spices to create flavored spreads.
Homemade vs. Store-Bought: Making vegan mayo at home offers full control over ingredients, while many high-quality store-bought brands are also available.

Core Ingredients in Vegan Mayonnaise

While traditional mayonnaise relies on egg yolks to create a stable emulsion of oil and water, vegan mayonnaise achieves the same creamy consistency using plant-based alternatives. The primary ingredients are an oil base, a plant-based emulsifier, and an acidic element, often complemented by various seasonings.

The Plant-Based Emulsifiers

To replace the egg, vegan recipes and manufacturers turn to several key ingredients with natural emulsifying properties. These are crucial for binding the oil and acid together into a thick, uniform mixture.

Aquafaba: This is the brine or water from a can of chickpeas. It is packed with proteins and starches that whip up similarly to egg whites, making it an excellent egg replacer. When blended with oil and other ingredients, it helps create a light and fluffy vegan mayo.
Soy Milk: Specifically, unsweetened soy milk works well because of its soy lecithin content, a natural emulsifier. Soy milk needs to be at room temperature to ensure proper emulsification with the oil.
Silken Tofu: With its high water content and smooth texture, silken tofu can be blended with oil and seasonings to produce a rich and creamy eggless mayonnaise. It provides a neutral base that takes on the other flavors well.
Plant-Based Protein Powder: Some recipes use a small amount of plain, unflavored soy or pea protein powder to aid in thickening, especially if other plant milks are used.

The Oil Base and Flavorings

No mayonnaise is complete without a rich oil base and a blend of complementary flavorings. For vegan mayo, the oil choice is important for both consistency and flavor.

Neutral Oil: Oils like sunflower, grapeseed, canola, or vegetable oil are often preferred because they have a subtle, neutral taste that won't overpower the other ingredients. This allows the tangy and savory flavors to shine through.
Acids: A splash of acid is essential for cutting the richness of the oil and providing the signature tang. Common choices include apple cider vinegar, white vinegar, or fresh lemon juice.
Flavor Boosters: Ingredients like Dijon mustard and salt are frequently added to enhance the flavor. Mustard is particularly helpful as it contains its own emulsifying agents, further stabilizing the mixture. Some people may also add a hint of sugar, garlic powder, or black pepper for additional complexity.

Creating Homemade Vegan Mayonnaise: A Step-by-Step Guide

Making your own vegan mayonnaise is surprisingly simple, especially with an immersion blender. Here's how it generally works:

Gather Ingredients: Ensure all ingredients, particularly the liquid emulsifier and oil, are at room temperature. This is a critical step for proper emulsification.
Combine and Blend: Add the plant-based emulsifier (like soy milk or aquafaba), acids (vinegar/lemon juice), and seasonings (mustard, salt) into a tall, narrow container designed for an immersion blender.
Pour Oil: Carefully pour the neutral oil over the mixture. Let it sit for a minute to allow the ingredients to settle.
Emulsify: Place the immersion blender at the bottom of the container. Blend without moving it for about 15 seconds until you see the mixture start to thicken and turn white.
Mix Thoroughly: Slowly move the blender up and down to incorporate all the oil until the mayonnaise is thick and creamy.
Chill: Transfer the finished mayonnaise to a sealed jar and refrigerate. It will continue to thicken as it chills.

Comparison: Vegan Mayo vs. Traditional Mayo


Feature	Vegan Mayonnaise	Traditional Mayonnaise
Emulsifier	Aquafaba, soy milk, silken tofu, etc.	Egg yolks
Cholesterol	Cholesterol-free	Contains cholesterol from eggs
Fat Type	Generally higher in monounsaturated fats, depending on oil used	Higher in saturated fat from eggs and conventional oils
Saturated Fat	Often lower than traditional mayo	Can be higher, varies by brand
Taste & Texture	Tastes very similar, but can vary slightly depending on the egg replacer and oil	Classic, rich, and creamy texture and flavor
Allergens	Free from egg and dairy; may contain soy depending on formulation	Contains egg

Conclusion

Vegan mayonnaise is a versatile and accessible plant-based condiment that offers a delicious alternative to its egg-based counterpart. By utilizing ingredients like aquafaba, soy milk, or silken tofu, it perfectly mimics the creamy texture and tangy flavor that people love in traditional mayonnaise. With a simple process and customizable ingredients, making a batch at home is an easy and rewarding project. Whether you are vegan for ethical reasons, managing an egg allergy, or simply seeking a healthier alternative, understanding what goes into vegan mayonnaise demonstrates that you don't have to sacrifice flavor for dietary choices. For those exploring more vegan recipes, this knowledge is a valuable first step toward a more creative and compassionate kitchen.

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Making it Your Own: Customization Tips

While the base recipe for vegan mayo is reliable, it's easy to customize. By experimenting with different oils and seasonings, you can tailor the flavor profile to your personal preferences. Consider adding roasted garlic for an aioli, chipotle for a smoky kick, or herbs for a fresh, vibrant spread. The key is to maintain the oil-to-emulsifier ratio to ensure the emulsion remains stable and creamy. For more flavor variety, try using different types of mustard or vinegar, as each will slightly alter the final product.

The Role of Emulsification in Vegan Mayo

The process of emulsification is the cornerstone of any mayonnaise, traditional or vegan. It involves forcing two immiscible liquids, like oil and water, to combine into a stable, single phase. In vegan mayo, the emulsifying agent, such as lecithin in soy milk or proteins in aquafaba, surrounds the oil droplets, preventing them from separating from the water. This mechanical process, typically done with a blender, creates the characteristic thick, creamy consistency that is so desirable in a mayonnaise. Without this step, the ingredients would remain separated.

Frequently Asked Questions

Many recipes find success with aquafaba (chickpea brine) or unsweetened soy milk due to their natural emulsifying properties. Aquafaba tends to produce a lighter, fluffier mayo, while soy milk results in a creamier consistency.

With the right combination of ingredients and proper technique, vegan mayonnaise can taste almost identical to traditional mayo, and many people cannot tell the difference. The taste may vary slightly depending on the specific plant-based ingredients used.

Your vegan mayonnaise may be runny if the ingredients were not at room temperature or if you added the oil too quickly. For a thick result, use an immersion blender and drizzle the oil in a slow, steady stream.

No, not all plant milks work well. Unsweetened soy milk is often recommended because it contains lecithin, a natural emulsifier. Other plant milks like almond or oat milk are less reliable for creating a stable emulsion.

If your mayo is too thin, you can try adding a small amount of unflavored soy or pea protein powder and blending again. Alternatively, slowly blending in a bit more oil can sometimes help to thicken it.

It is not recommended to use only extra virgin olive oil as it can be too overpowering in flavor and can sometimes cause the emulsion to be less stable. Using a neutral-flavored oil like sunflower or canola for the bulk of the recipe is best, with a small amount of EVOO added for flavor.

Homemade vegan mayonnaise typically lasts for up to two weeks when stored in a sealed jar in the refrigerator. Always be sure to use a clean spoon when serving to prolong its shelf life.

Many vegan mayonnaise brands are cholesterol-free and lower in saturated fat than traditional versions. However, nutritional content can vary by brand, so it's always best to check the label.