Food & drink
Best vegan mayonnaises in 2026
Vegan mayo is one of the few analogues that beats the original on blind taste tests as often as it loses. The emulsifier — aquafaba, pea protein or soy protein — decides both texture and stability, and the oil decides everything about the flavour.
Short answer
A pea-protein or aquafaba-emulsified vegan mayo with a neutral rapeseed or sunflower oil base is the closest match to egg mayonnaise, and it holds emulsion better in dressings and potato salad.
Key takeaways
- A pea-protein or aquafaba-emulsified vegan mayo with a neutral rapeseed or sunflower oil base is the closest match to egg mayonnaise, and it holds emulsion better in dressings and potato salad.
- What to check first: emulsifier — Pea protein is the most stable; aquafaba is the cleanest label; soy protein is the classic and cheapest.
- Typical price: $3–$7 per jar.
- Most common mistake: Buying olive-oil mayo expecting a premium taste; the polyphenols turn bitter under high-shear emulsification.
Top picks right now
Pulled live from the VeggieOS product database and ranked by ethics score — ingredient sourcing, animal testing policy, labour and packaging. Some links are affiliate links; they never affect the ranking.
How to choose a vegan mayonnaise
- Emulsifier
- Pea protein is the most stable; aquafaba is the cleanest label; soy protein is the classic and cheapest.
- Oil
- Rapeseed and sunflower are neutral. Olive-oil mayo tastes bitter when whipped; avocado-oil versions are a price premium with little flavour gain.
- Acid balance
- Apple cider vinegar and lemon give brightness; distilled vinegar alone tastes flat.
- Sugar and starch
- Starch-thickened mayos feel gluey. A short ingredient list correlates strongly with better texture.
Which one suits you
| If you want… | Buy this |
|---|---|
| Sandwiches and burgers | Classic soy or pea-protein mayo, full fat. |
| Dressings and potato salad | Pea-protein mayo — least likely to break when thinned. |
| Lower calorie | Aquafaba-based light mayo, accepting a looser texture. |
Typical price: $3–$7 per jar
Mistakes to avoid
- Buying olive-oil mayo expecting a premium taste; the polyphenols turn bitter under high-shear emulsification.
- Refrigerating below 2°C, which can break the emulsion.
- Assuming 'eggless' means vegan — some contain dairy whey.
Best vegan mayonnaises: frequently asked questions
Frequently asked questions
- Does vegan mayo taste like real mayo?
- Very close. Blind panels routinely fail to separate a good pea-protein mayo from egg mayonnaise.
- What is vegan mayo made of?
- Oil, water, an acid, and a plant emulsifier — usually pea protein, soy protein or aquafaba (chickpea water).
- Is vegan mayo healthier?
- It has no cholesterol and similar fat and calories. The oil quality is the meaningful difference.
- How long does vegan mayo last once opened?
- Typically 4–8 weeks refrigerated; homemade aquafaba mayo lasts about a week.
Check any vegan mayonnaise before you buy
Scan the barcode with VeggieOS to confirm it is vegan, see the flagged ingredients, and get an alternative if it is not.
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