Is Mayonnaise Vegan? Eggs, Aquafaba and Vegan Mayo

Regular mayonnaise is not vegan. Mayo is an emulsion of oil, acid (vinegar or lemon) and egg yolk, and the egg is what holds it together. Vegan mayonnaise replaces the egg with soy milk, pea or faba bean protein, or aquafaba (chickpea cooking water), and it's widely available.

Mayo-based sauces to check

Many sauces are built on mayonnaise, so they're usually not vegan unless labelled:

• Aioli (in many restaurants it's simply garlic mayo)
• Tartar sauce, remoulade, burger sauce, “special sauce”
• Coleslaw and potato salad dressings
• Ranch and Caesar dressing (Caesar often adds anchovy and parmesan)
• Sriracha mayo, chipotle mayo, Japanese mayo (often egg yolk only)
• Sandwich spread and salad cream (salad cream normally contains egg)

“Light” and “egg-free” labels

Light mayo still contains egg in most cases; the fat is reduced with starch and water. “Egg-free” is a better signal but check it isn't using milk protein instead. Words to look for: vegan, plant-based, or a certification logo.

How vegan mayo works

Egg yolk emulsifies because of its lecithin and proteins. Plant proteins do the same job. Soy milk and oil blended with lemon and mustard makes a thick mayo in about 30 seconds with a stick blender. Aquafaba works similarly but needs a bit more oil. Most commercial vegan mayos use pea, faba bean or soy protein plus modified starch.

Quick soy-milk mayo

1. In a tall jar, add 120 ml unsweetened soy milk, 1 tsp mustard, 1 tbsp lemon juice or vinegar and a pinch of salt.
2. With a stick blender running at the bottom, slowly pour in about 240 ml neutral oil.
3. Lift the blender as it thickens. Season and chill. Keeps about a week.

Oat and almond milk don't emulsify as reliably as soy because they have less protein.

At restaurants

Assume any creamy white sauce contains egg or dairy until you've asked. This is one of the most common places a “vegan” burger or wrap stops being vegan. See our restaurant menu guide and egg replacements guide.