Eggs
Vegan alternative to mayonnaise: the best substitutes
Everything you need to replace mayonnaise with a plant-based substitute — which one to use, the exact ratio, and the mistakes that ruin the result.
Short answer
Key takeaways
- Best all-round swap: Aquafaba mayo (homemade, cheap, neutral).
- Ratio: 1:1.
- Pro tip: Blend soy milk and oil with the stick blender held still for 10 seconds before lifting — that's what makes it emulsify.
- 3 vegan alternatives to compare for mayonnaise.
Why mayonnaise isn't vegan
Emulsified with egg yolk.
Best vegan substitutes
| Substitute | Best for |
|---|---|
| Aquafaba mayo | Homemade, cheap, neutral |
| Soy milk + oil immersion-blended mayo | 1-minute homemade |
| Store-bought vegan mayo | Sandwiches, potato salad, aioli |
How to substitute mayonnaise, step by step
- 1
Pick the right substitute for the job
For most recipes use Aquafaba mayo — homemade, cheap, neutral. If you need a different texture, Soy milk + oil immersion-blended mayo works for 1-minute homemade.
- 2
Measure using the correct ratio
1:1. Weigh rather than eyeball it — small errors show up much faster when replacing mayonnaise.
- 3
Adjust the method
Blend soy milk and oil with the stick blender held still for 10 seconds before lifting — that's what makes it emulsify.
- 4
Taste and correct
Plant swaps are usually a little less salty and less rich than mayonnaise. Season at the end and add acid (lemon, vinegar) or umami (miso, nutritional yeast) if the dish tastes flat.
Mistakes to avoid
- Swapping by volume when the recipe measures mayonnaise by weight — check the ratio above first.
- Using a sweetened or flavoured version in a savoury recipe.
- Ignoring the method change: Blend soy milk and oil with the stick blender held still for 10 seconds before lifting — that's what makes it emulsify.
- Assuming every packaged product labelled "plant-based" is vegan — some still contain milk powder, honey or egg. Scan the barcode to be sure.
Conversion ratio
1:1.
Pro tip
Blend soy milk and oil with the stick blender held still for 10 seconds before lifting — that's what makes it emulsify.
Replace the job, not just the ingredient
An egg can bind a burger, enrich a cake or create the foam in a meringue. Those jobs need different substitutes: ground flaxseed can help with binding, while aquafaba is useful for whipping.
Review the rewritten method as well as the ingredient list. Changing the amount of liquid, the cooking temperature or the resting time can matter as much as the substitute itself.
- A practical example
- For a creamy pasta, try unsweetened plant cream or blended silken tofu; add acidity and seasoning to taste rather than relying on a cheese substitute alone.
- What to keep in mind
- Substitutions can change allergens, texture and nutrition. Test a small batch before making a dish for guests.
Frequently asked questions
- What is the best vegan alternative to mayonnaise?
- Aquafaba mayo is the closest all-round swap — homemade, cheap, neutral. 1:1.
- Why isn't mayonnaise vegan?
- Emulsified with egg yolk.
- How much do I use instead of mayonnaise?
- 1:1.
- Any tips for getting it right?
- Blend soy milk and oil with the stick blender held still for 10 seconds before lifting — that's what makes it emulsify.
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