Food Lens Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Food Lens · Recipe ingredients
Vegan Mayo
Tangy and creamy, close to regular mayo though sometimes a touch thinner or less rich.
Lens analyzedVegan mayo is an egg-free version of mayonnaise, usually made by emulsifying oil with a plant protein like aquafaba or soy instead of egg yolk. It's built to match regular mayo's thick, creamy texture and tangy flavor for sandwiches, dressings, and dips. Recipes substitute it directly for standard mayo at a one-to-one ratio.
Where it comes from
Egg-free mayonnaise developed as plant-based eating grew more mainstream, with manufacturers testing different emulsifiers to recreate mayo's texture without eggs. Aquafaba, the liquid from cooked chickpeas, became a popular base once cooks found it whips and emulsifies much like egg white.
Buying it
Check the ingredient list to see what's used as the emulsifier, since flavor and texture shift depending on whether it's soy, pea protein, or aquafaba based.
Storing it
The unopened container is fine on a pantry shelf, but treat it like regular mayonnaise once it's open and refrigerate it right away.
Keeps about 1 year in the pantry.
Recipes that use vegan mayo
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