Vegan substitute for Mayonnaise
Key facts
- Replaces
- Mayonnaise
- Category
- Condiments
- Options here
- 4 tested swaps
- Easiest swap
- Aquafaba mayo — 3 tbsp aquafaba + 200 ml oil
Why the swap works
Mayonnaise is an emulsion: oil droplets suspended in water, held apart by lecithin and proteins from egg yolk. Lecithin is not unique to eggs — soy and sunflower also supply lecithin emulsifiers — so commercial vegan mayo simply swaps the emulsifier, and the result is genuinely indistinguishable in sandwiches and salads. At home, aquafaba (chickpea canning liquid) contains proteins and saponins that emulsify like egg white, whipping with oil into a real mayo; soy milk works too because its proteins stabilise the emulsion. The method is identical to classic mayo: slow oil drizzle into the base with constant blending. Where mayo is a sauce base — coleslaw, potato salad, aioli, tartare — the vegan version swaps in one-to-one with no other change.
Options, ratios and best uses
Aquafaba mayo
3 tbsp aquafaba + 200 ml oilBlend with a stick blender, drizzling oil slowly.
Best for: homemade, fresh
Soy milk mayo
100 ml soy + 200 ml oilEmulsifies in 30 seconds; add lemon at the end.
Best for: quick, thick mayo
Shop-bought vegan mayo
1:1Widely available and often indistinguishable.
Best for: everything
Cashew aioli
1:1Blend soaked cashews, garlic, lemon and oil.
Best for: dips, garlic sauce
Compare the options at a glance
| Option | Taste | Texture | Cost | Where to buy |
|---|---|---|---|---|
| Vegan mayo (bottled) | Identical to regular mayo | Thick, glossy | Low-moderate | Any supermarket |
| Aquafaba mayo (homemade) | Clean, neutral | Light, whipped | Very low | Homemade |
| Soy milk mayo | Neutral | Thick | Very low | Homemade |
| Cashew 'mayo' | Rich, slightly sweet | Thick, less glossy | Moderate | Homemade |
Tips
- Use neutral oil, not olive, for classic flavour
- Add mustard for stability and bite
- Keep homemade mayo refrigerated up to a week
Avoid
- Adding oil too fast — the emulsion breaks
- Using cold soy milk straight from the fridge
Three dishes with the swap applied
Aquafaba mayo
Blend 3 tbsp aquafaba with 1 tsp mustard, 1 tbsp vinegar and a pinch of salt; drizzle in 250 ml neutral oil while blending until thick.
Vegan aioli
Make aquafaba mayo with a crushed garlic clove and lemon juice; rest an hour for the garlic to mellow.
Coleslaw
Toss shredded cabbage and carrot with vegan mayo, a spoon of vinegar, a pinch of sugar and celery salt.
Questions people ask
Is vegan mayo healthier?
It is cholesterol-free but still mostly oil, so treat it the same way.
Can I fix split mayo?
Start with fresh aquafaba and drizzle the split mixture in slowly.
Does vegan mayo taste different?
Some bottled vegan mayos taste very similar to egg mayo. Flavour varies by brand and is shaped by the oil, acid, mustard and other seasonings.
Why did my homemade mayo split?
The oil went in too fast or the base was too cold. Add the oil in a thin stream, and rescue a split batch by blending it into a fresh spoon of aquafaba.
Related swaps
Free to reuse under CC BY 4.0 with a link back.
A substitution is not a nutrition guarantee
Choose a replacement for the job the original ingredient performs: binding, aeration, thickening, fat or flavour. A mushroom can imitate a patty's shape while providing much less protein; a nut cream can mimic dairy texture without its calcium or B12 fortification. Check the actual product and the rest of the meal.
Ratios are starting points unless a complete recipe has been tested with that exact replacement. Brand formulation, water content and cooking method change the result. Try a small batch for important bakes, and check soy, nuts, sesame and wheat allergens even when a product is labelled vegan.
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