Vegan mayonnaise is a plant-based version of traditional mayo made without eggs or dairy. Classic mayonnaise relies on egg yolks to create its rich, creamy texture, but vegan mayo uses ingredients like soy milk, aquafaba (the liquid from cooked chickpeas), pea protein, or other plant emulsifiers to achieve the same smooth consistency. These ingredients help bind oil and water together, creating the thick spread people know and love.
Most vegan mayonnaise is made from a blend of neutral oils such as sunflower, canola, avocado, or soybean oil mixed with vinegar or lemon juice for tang. Mustard is often added for flavor and to help with emulsification. Salt, a touch of sugar, and seasonings round out the taste. Some brands also include starches or gums to improve texture and shelf life.
The process is surprisingly similar to traditional mayo. Oil is slowly blended into the liquid base while mixing at high speed, allowing the ingredients to emulsify into a creamy, stable spread. The result is a rich and versatile condiment that works beautifully on sandwiches, in potato salad, coleslaw, dips, and dressings.
Vegan mayonnaise has grown popular not only with vegans, but also with people who have egg allergies or simply want a lighter, plant-based alternative. It proves that creamy comfort food can bloom from humble seeds, beans, and a little kitchen magic.
RECIPE #1
- 1/2 cup soy milk (room temperature)
- 1 tbsp red wine vinegar
- 1/4 tsp salt
- 1.5 tsp dijon mustard
- 1 tsp lemon juice
- 1 cup neutral oil (sunflower or grapeseed)
RECIPE #2
- 4 tbsp aquafaba (the liquid from 1 can chickpeas)
- 1 tbsp red wine vinegar
- 1/4 tsp salt
- 1.5 tsp dijon mustard
- 1 tsp lemon juice
- 1 cup neutral oil (sunflower or grapeseed)
