Regular vs. Vegan Mayonnaise: What's the Difference?

January 14, 2026 •

4 min read

Did you know that traditional mayonnaise is made using a process called emulsification, which typically relies on egg yolks? Understanding this and other core distinctions is key to uncovering the difference between regular mayonnaise and vegan mayonnaise, a popular plant-based alternative.

Quick Summary

This article explores the fundamental distinctions between regular and vegan mayo, examining their ingredients, nutritional profiles, and culinary applications. Key points include the egg-based emulsifier in regular mayo versus plant-based alternatives in vegan versions, such as aquafaba or soy protein.

Key Points

Ingredient Difference: The main distinction is the use of egg yolks in regular mayonnaise versus plant-based emulsifiers like aquafaba or soy protein in vegan mayonnaise.
Emulsification Process: Both types of mayo achieve their creamy texture through emulsification, but regular uses egg yolk while vegan uses plant-based protein or starch.
Taste & Texture: High-quality vegan mayonnaise is designed to taste and feel very similar to traditional mayo, making it a suitable substitute for most recipes.
Nutritional Content: Vegan mayo is cholesterol-free and often lower in saturated fat, but its overall nutritional profile can vary significantly by brand and ingredients.
Culinary Versatility: Vegan mayonnaise can be used as a direct, one-to-one substitute for regular mayonnaise in nearly all culinary applications, from spreads to sauces.

Ingredients: The Core Difference

The most significant distinction between regular mayonnaise and vegan mayonnaise lies in their core ingredients. Regular, traditional mayonnaise is an emulsion of oil, egg yolks, and an acid, such as vinegar or lemon juice. The egg yolk acts as the emulsifier, binding the oil and water-based liquids to create the creamy, thick consistency we expect from mayo. Other ingredients might include salt and mustard for flavor.

In contrast, vegan mayonnaise is entirely egg-free and dairy-free. To achieve a similar emulsification and creamy texture, manufacturers use a variety of plant-based substitutes. Common ingredients that replace the egg include soy protein, aquafaba (chickpea brine), and sometimes modified starches or pea protein. Vegan mayo still uses oil and an acid, just like its traditional counterpart.

Common Egg Substitutes in Vegan Mayonnaise

Aquafaba: The viscous liquid from canned chickpeas, it acts as a phenomenal emulsifier and whipping agent.
Soy Protein: Found in many vegan mayos made with soy milk, this protein helps bind the ingredients together for a smooth texture.
Silken Tofu: The high water and protein content in silken tofu make it a popular base for homemade vegan mayonnaise.
Potato or Corn Starch: These are often added as thickeners and stabilizers to help achieve the desired consistency.

Taste and Texture: Is There a Difference?

For many, the taste and texture of a condiment are what truly matter. While some may notice subtle differences, most modern vegan mayonnaises have been perfected to taste nearly indistinguishable from regular mayo. Many taste-testers, including those at Bon Appétit, have found premium vegan mayo brands to be excellent alternatives.

Regular Mayonnaise: The egg yolk and type of oil can give traditional mayo a rich, slightly savory, and tangy flavor. The texture is typically thick and creamy.
Vegan Mayonnaise: The taste and texture can vary more significantly depending on the specific emulsifier and oil used. Some might have a slightly nuttier or bean-like flavor if made with soy or aquafaba, but this is often masked by the other seasonings. The texture can range from thick and fluffy to slightly looser and runnier, depending on the brand and ingredients.

Nutritional Differences

When it comes to nutrition, the differences between the two types of mayonnaise are often a key consideration for many consumers.

Comparative Nutritional Profile


Feature	Regular Mayonnaise	Vegan Mayonnaise
Key Emulsifier	Egg Yolk	Plant-based protein (e.g., aquafaba, soy, pea)
Cholesterol	Contains cholesterol from eggs	Cholesterol-free
Saturated Fat	Tends to be higher in saturated fat	Often lower in saturated fat
Calories	Varies by brand, but can be high	Can be lower in calories, but varies greatly
Other Nutrients	May contain Vitamin K and other nutrients from eggs	Can contain B vitamins, folate, and iron if made with aquafaba
Allergens	Contains egg, which is a common allergen	Egg-free, but may contain other allergens like soy

It is important to note that vegan mayo is not inherently healthier. While it is cholesterol-free and can be lower in saturated fat, it remains a calorie-dense condiment. The specific nutritional profile will depend on the brand, ingredients, and the type of oil used. For instance, a vegan mayo made with avocado oil might offer more heart-healthy monounsaturated fats than one made with a different vegetable oil. As with any food product, it's crucial to read the nutritional label.

Versatility and Applications

One of the most common questions is whether vegan mayonnaise can be used as a direct substitute for regular mayo in cooking and baking. The answer is a resounding yes.

In most recipes, vegan mayo can be swapped for regular mayo without any significant change in outcome. Whether you're making potato salad, dressing a coleslaw, or using it as a spread on a sandwich, its creamy texture and flavor profile make it an excellent one-to-one replacement. High-quality vegan mayos have excellent stability and hold up well in various culinary applications.

Conclusion

The difference between regular mayonnaise and vegan mayonnaise boils down to one primary ingredient: eggs. Regular mayo uses egg yolk as an emulsifier, while vegan mayo relies on plant-based alternatives like soy protein or aquafaba. This fundamental ingredient swap makes vegan mayo cholesterol-free and suitable for those with egg allergies or following a vegan diet. Though there may be minor differences in nutritional content, the taste and texture of high-quality vegan mayo products are remarkably similar to their traditional counterparts, making it a versatile and easily substituted option in nearly any recipe. Ultimately, the choice between the two is a matter of dietary preference and nutritional priorities, with both offering a rich and creamy condiment experience.

Want to try your hand at making your own vegan mayonnaise at home? The recipe on Love and Lemons provides a great starting point for a homemade version using aquafaba.

Frequently Asked Questions

Not necessarily. While vegan mayo is cholesterol-free due to the absence of eggs, it can still be high in fat and calories, just like regular mayo. The overall healthiness depends heavily on the specific ingredients and type of oil used by the brand.

The taste is very similar, especially with high-quality brands. Some may detect subtle differences in flavor depending on the plant-based emulsifier used, but most people find the taste and texture nearly identical.

Yes, in almost all cases. Vegan mayonnaise is an excellent one-to-one substitute for regular mayo in everything from salads and dressings to baked goods, without a noticeable change in the final dish.

Yes. Since vegan mayonnaise is made without eggs, it is a safe alternative for individuals with egg allergies, provided they do not have allergies to other ingredients, such as soy.

Aquafaba is the liquid from cooked chickpeas. It's used in vegan mayo because its protein-rich, viscous texture acts as a powerful emulsifier, effectively replacing the function of egg yolks.

Using room-temperature ingredients is crucial for successful emulsification when making homemade vegan mayo. If your ingredients are too cold, the oil and water are more likely to separate, resulting in a runny, unstable mixture.

Generally, yes. Plant-based products, including vegan mayo, tend to have a smaller environmental footprint than those that rely on animal agriculture, such as egg production.