Vegan alternatives to mayonnaise

Mayonnaise is an oil-in-water emulsion, meaning it suspends tiny droplets of oil in a small amount of water (from egg yolk and vinegar or lemon juice). The egg yolk provides lecithin, a powerful emulsifier that stabilises the mixture, while the oil delivers richness and body. Replacing egg yolk is not trivial because the emulsifier must be equally effective, and the final texture must remain thick, creamy and spoonable without separating or becoming greasy.

The most successful plant-based mayonnaises use aquafaba (chickpea brine), soy protein or modified starches as emulsifiers. Aquafaba versions mimic egg-based mayo closely in texture and tang, but can be slightly less stable over time. Soy-based options are often richer and more neutral in flavour, while starch-based ones may be lighter and less fatty. Price varies widely, with premium brands costing two to three times standard mayo. Most plant-based mayos have a lower carbon footprint, especially those using rapeseed or sunflower oil.

For the best result, choose a brand that lists aquafaba or soy protein early in the ingredients and avoid those with excessive sugar or gums that can taste gluey. Store opened mayo in the fridge and use within a month. When using in recipes, treat it exactly like regular mayo—it works in coleslaws, potato salads and sandwiches. Homemade versions are possible but finicky; use a blender and add oil very slowly. Accept that the flavour will be slightly different, but not worse.