Is Mayo Vegan? The Truth About Egg-Free Mayonnaise and Plant-Based Alternatives

When you ask is mayo vegan, a creamy condiment typically made from oil, vinegar, and egg yolks. Also known as mayonnaise, it’s a staple in sandwiches, salads, and dips—but its main ingredient, egg, makes it off-limits for vegans. That’s the quick answer. But here’s what most people don’t realize: you don’t need eggs to get that rich, smooth texture. The real question isn’t just whether mayo is vegan—it’s whether you’ve tried the versions that are.

Vegan mayonnaise, a plant-based substitute that mimics traditional mayo using ingredients like aquafaba, soy milk, or pea protein. Also known as egg-free mayo, it’s been around long enough to stop being a niche product and start being the default choice for many households. Brands like Hellmann’s Vegan, Just Mayo, and even store-brand options now taste nearly identical to the original. And if you’re curious, making your own at home takes less than five minutes with a blender, some oil, a splash of lemon, and a tablespoon of chickpea brine. No eggs. No dairy. No compromise.

Why does this matter? Because what’s in your mayo affects more than your diet—it affects your choices. If you’re avoiding animal products for health, ethics, or the planet, knowing what’s hidden in common condiments makes a real difference. Many people assume mayo is fine because it’s not meat, but the egg content is the dealbreaker. And it’s not just about eggs—some commercial mayos use sugar filtered with bone char or vinegar made from animal-derived sources. It’s the little things that trip people up.

That’s why the posts below cover everything you need to know. You’ll find guides on how to spot vegan mayo on labels, why aquafaba works better than you think, and even how to use vegan mayo to make chicken juicier without a single egg. There’s also a breakdown of the most popular brands available in the UK, what to avoid, and simple recipes to whip up your own batch. Whether you’re new to plant-based eating or just tired of dry chicken, the answers here are practical, tested, and straight from real kitchens.