Vegan Mayonnaise: Vegan Cooking Guide
Vegan mayonnaise is an emulsion of oil, aquafaba or other plant proteins, acid and mustard - with a creamy texture and flavour almost identical to egg-based mayo. Brands like Hellmann's Vegan, JUST Mayo and Oatly Mayo have won over sceptics. Homemade versions using silken tofu or aquafaba are easy and customisable.
How to Use Vegan Mayonnaise
Use exactly as you would regular mayo - in coleslaw, potato salad, sandwiches and as a dipping sauce. Spread on one side of bread before grilling for a perfectly golden, crispy exterior without butter.
Nutrition
Similar calorie and fat content to regular mayonnaise; typically lower in saturated fat.
Chef's Tips
- Spread vegan mayo on the outside of a toasted sandwich or grilled cheese instead of butter - it gives a gloriously even, golden crust.
- Mix with sriracha for a quick spicy mayo; with miso and lemon for an umami aioli.
- Make your own by blending 150g silken tofu with 2 tsp Dijon mustard, 2 tbsp lemon juice, 1 tsp apple cider vinegar and a pinch of salt.
→ Find the best substitutes for vegan mayonnaise
Vegan Recipes Using Vegan Mayonnaise
Learn to cook with vegan mayonnaise on video
Our Cook Like A Pro course covers vegan cooking techniques including how to get the most from plant-based proteins, flavour bases and dairy alternatives. Watch step-by-step with chefs Rupert Worden and Lisa Hinze.
Explore the course Browse all UK ingredients