Condiments

Vegan substitute for Mayonnaise

Mayonnaise is an oil-in-water emulsion held together by egg lecithin. Aquafaba and soy milk emulsify just as well.

Options, ratios and best uses

Aquafaba mayo

3 tbsp aquafaba + 200 ml oil

Blend with a stick blender, drizzling oil slowly.

Best for: homemade, fresh

Soy milk mayo

100 ml soy + 200 ml oil

Emulsifies in 30 seconds; add lemon at the end.

Best for: quick, thick mayo

Shop-bought vegan mayo

1:1

Widely available and often indistinguishable.

Best for: everything

Cashew aioli

1:1

Blend soaked cashews, garlic, lemon and oil.

Best for: dips, garlic sauce

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

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.

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