What's the difference between vegan mayo and regular mayo?

November 27, 2025 •

4 min read

Traditional mayonnaise is not vegan because it is made with eggs. When exploring what's the difference between vegan mayo and regular mayo, the core distinction lies in the emulsifying ingredient, which fundamentally alters its composition and nutritional profile.

Quick Summary

This article explores the fundamental differences between vegan and regular mayo, examining their ingredients, taste, texture, and nutritional value. The comparison helps consumers choose the best option based on dietary needs and preferences.

Key Points

Ingredient Difference: Regular mayo uses egg yolk as an emulsifier, while vegan mayo uses plant-based alternatives like aquafaba or soy protein.
Nutritional Variation: Vegan mayo is always cholesterol-free due to the absence of eggs, and can sometimes be lower in calories and saturated fat, though this depends on the specific brand.
Taste and Texture: The flavor profile of vegan mayo can differ, with some versions tasting sweeter or nuttier than the classic tangy taste of regular mayo.
Culinary Versatility: Both vegan and regular mayonnaise can be used interchangeably in most recipes, from spreads to salad dressings.
Labeling and FDA: Due to FDA regulations, eggless products cannot be labeled as "mayonnaise," and are often called "vegan mayo" or "mayo spread" instead.
Allergen Consideration: Those with egg allergies can use vegan mayo safely, but should check for other allergens like soy if applicable.

Core Ingredient Differences

At its most basic, traditional mayonnaise is an emulsion created from oil, egg yolks, and an acidic liquid like vinegar or lemon juice. The egg yolk contains lecithin, a natural emulsifier that binds the oil and water-based ingredients into a thick, creamy sauce. Vegan mayo, on the other hand, replaces the egg entirely. It achieves the same emulsification using plant-based alternatives. Common substitutes include soy milk, aquafaba (the liquid from canned chickpeas), and various plant proteins.

Egg vs. Plant-Based Emulsifiers

Regular Mayo: The emulsifier is egg yolk. It provides a rich, fatty mouthfeel and is responsible for the classic mayonnaise flavor profile. The use of eggs means it contains cholesterol, though it is dairy-free.
Vegan Mayo: The emulsifier is plant-based, such as soy protein, aquafaba, or potato protein. This ensures the product is 100% free of animal products and cholesterol. The choice of emulsifier can influence the final taste and texture.

Taste and Texture Comparison

While manufacturers strive to make vegan mayo a perfect replica of the traditional version, subtle differences in flavor and texture often exist. The taste of regular mayonnaise is often described as rich, creamy, and tangy, with a distinctive flavor that some people find unappealing. The flavor comes from the combination of egg yolk, oil, and acid. Vegan mayo, in contrast, can have a different flavor profile depending on the plant protein used. Some versions might have a slightly sweeter or nuttier taste, while others focus on a clean, light tanginess. The texture can also vary. Some vegan mayos may be looser or stiffer than their egg-based counterparts.

Factors Influencing Flavor and Texture

Base Ingredients: Regular mayo's taste is defined by its egg-based fat and oil content. Vegan versions rely on their specific plant-based base, such as soy, pea protein, or aquafaba, which impart unique characteristics.
Added Ingredients: Vegan mayo brands often include additional ingredients like mustard, paprika, and various seasonings to mimic or enhance the traditional mayonnaise flavor.
Emulsification Process: The method of emulsifying the ingredients can affect the final texture. Plant-based emulsifiers work differently than egg yolks, which can lead to slight variations in creaminess and thickness.

Nutritional Considerations

Nutritionally, both regular and vegan mayonnaise are high in fat, primarily from the oil used in their production. However, key nutritional differences are worth noting, especially regarding saturated fat and cholesterol. Because regular mayonnaise uses egg yolks, it contains cholesterol. Vegan mayo is completely cholesterol-free. Some vegan options are also lower in saturated fat and calories than traditional mayonnaise, but this can vary significantly by brand. For those conscious of fat content, checking the nutritional label is always recommended for both types. Some brands use healthier oils, like avocado or olive oil, which alters the fatty acid profile.

A Comparative Look: Vegan Mayo vs. Regular Mayo


Feature	Regular Mayonnaise	Vegan Mayonnaise
Key Ingredient	Egg yolk	Plant-based protein (soy, aquafaba, etc.)
Vegan	No	Yes
Cholesterol	Contains cholesterol	Cholesterol-free
Saturated Fat	Can be higher, varies by brand	Often lower, varies by brand
Emulsifier	Egg lecithin	Plant proteins (soy, pea)
Taste Profile	Classic rich, tangy, savory egg flavor	Varies, can be cleaner, sweeter, or nuttier
Texture	Typically thick and creamy	Can vary, from loose to stiff
Allergens	Egg	Soy (if soy-based)

Is One Healthier Than the Other?

The question of which is "healthier" is complex and depends on individual dietary needs. Vegan mayo is a clear winner for anyone avoiding cholesterol, eggs, or animal products. It is also often lower in saturated fat, though this varies between products. For example, a vegan mayonnaise made with healthier oils like avocado or olive oil will have a better fatty acid profile than one made with highly refined vegetable oils. However, it's crucial to read the label, as some vegan mayos can still be high in calories and sodium, and may contain added sugars. Both types of mayonnaise are best consumed in moderation as part of a balanced diet.

Culinary Applications

Both vegan and regular mayonnaise are incredibly versatile and can be used in the same ways. They serve as a base for dressings, a spread for sandwiches, and an ingredient in various recipes, such as potato salad, pasta salad, and dips. For most applications, a high-quality vegan mayo will provide a very similar result to its regular counterpart. The key is to find a brand with a taste and texture that you enjoy. For those who enjoy homemade versions, many recipes exist for both. The process for making vegan mayo is quite similar to regular mayo, simply replacing the egg with a plant-based emulsifier.

The FDA and Labeling

Due to regulations, products that do not contain eggs cannot be officially labeled as "mayonnaise" in the United States. This is why many brands use terms like "vegan mayo," "mayo spread," or "egg-free spread." This regulation was a point of controversy for some companies, but it clarifies for consumers the difference in core ingredients.

Conclusion

The difference between vegan mayo and regular mayo ultimately boils down to one core ingredient: the emulsifier. Regular mayo uses egg yolks, while vegan mayo employs a plant-based alternative such as soy protein or aquafaba. This ingredient substitution is the root of all other distinctions, from taste and texture to nutritional content. While both offer a creamy, versatile condiment for sandwiches, salads, and dips, the choice depends on dietary restrictions, health goals, and personal taste preferences. Vegans, those with egg allergies, or anyone seeking to reduce their cholesterol intake can confidently choose vegan mayo. For others, the decision is a matter of taste and nutritional comparison between brands. The expanding market of high-quality vegan options means that finding a suitable egg-free alternative is easier than ever before.

Optional Outbound Link

For more information on the official definition of mayonnaise, you can consult the FDA's Standard of Identity for Mayonnaise.

Frequently Asked Questions

The primary difference is the emulsifying agent. Regular mayonnaise uses egg yolks, whereas vegan mayonnaise uses plant-based alternatives like soy protein, aquafaba, or other starches to create its creamy texture.

Yes, it can. While many vegan mayo brands successfully mimic the taste and texture of regular mayo, some might have subtle flavor differences depending on the plant protein used. The taste can range from slightly sweeter to nuttier, though many people find the taste almost indistinguishable.

Not necessarily. While vegan mayo is cholesterol-free and often lower in saturated fat, its overall health profile depends on the specific brand and ingredients. Both types are high in fat and calories, so it is important to check the nutritional label for specifics.

Yes, in most cases. Vegan mayo is a direct substitute for regular mayo in most culinary applications, including sandwiches, dressings, and salads. Its texture and consistency are typically very similar.

The US Food and Drug Administration (FDA) has a "standard of identity" for mayonnaise that requires it to contain eggs. Because vegan alternatives do not contain eggs, they cannot be labeled simply as "mayonnaise" and often use alternative names like "vegan mayo" or "mayo spread".

Yes, vegan mayonnaise is dairy-free. Regular mayonnaise is also typically dairy-free because it contains eggs, not milk. However, it is not vegan because it contains an animal product.

Manufacturers use plant-based emulsifiers to combine the oil and water components. These can include soy milk, aquafaba (chickpea liquid), potato starch, or other protein isolates, which perform the same function as the lecithin in egg yolk.