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Best Egg-Free Substitutes for Mayonnaise

Mayo is an egg emulsion, but the egg is replaceable: aquafaba whips into a nearly identical emulsion, and modern vegan mayos are excellent.

The substitutes, with ratios

Store-bought vegan mayo (1:1)

Best for: Everything — sandwiches, slaw, potato salad

Homemade aquafaba mayo (1:1)

Best for: Fresh batches: 3 tbsp aquafaba + 1 tsp mustard + 1 cup oil, blended

Thickens in the fridge.

Thick unsweetened yogurt + squeeze of lemon (1:1)

Best for: Lighter dressings and dips

Tangier, thinner than mayo.

Watch out

In baking (chocolate mayo cake!), vegan mayo works 1:1 — it's just oil and emulsifier. In hot pan sauces, mayos split; whisk in off heat only.

Adapt a recipe free with RecipeFix → · Vegan Recipe Converter

Frequently asked questions

What is vegan mayo made of?

Typically an emulsion of oil with aquafaba (chickpea brine) or pea/soy protein instead of egg, plus vinegar and mustard. Flavor and texture are close enough that most people can't tell in a sandwich.

Related guides: Eggs · Yogurt · Sour Cream · All guides