Home / Substitution Guides / Mayonnaise
Mayo is an egg emulsion, but the egg is replaceable: aquafaba whips into a nearly identical emulsion, and modern vegan mayos are excellent.
Best for: Everything · sandwiches, slaw, potato salad
Best for: Fresh batches: 3 tbsp aquafaba + 1 tsp mustard + 1 cup oil, blended
Thickens in the fridge.
Best for: Lighter dressings and dips
Tangier, thinner than mayo.
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
Yes · mayonnaise IS eggs and oil, so it works as an egg substitute in cakes, muffins, and quick breads. Use 3 tablespoons of mayo per egg. It adds moisture and richness; expect a slightly denser crumb. It won't work where eggs provide structure alone, like meringues or souffles.
3 tablespoons of mayonnaise per whole egg in cakes, muffins, brownies, and pancakes. For 2 eggs use 6 tablespoons and reduce other fat slightly if the batter looks greasy.
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.
Store-bought vegan mayo is the closest match, at 1:1. Everything · sandwiches, slaw, potato salad.
Store-bought vegan mayo (1:1) if you want the closest result, or Homemade aquafaba mayo (1:1) for fresh batches: 3 tbsp aquafaba + 1 tsp mustard + 1 cup oil, blended. Which one is right depends on what the mayonnaise was doing in the dish.
Related guides: Eggs · Yogurt · Sour Cream · All guides