Vegan Mayonnaise: Easy Plant-Based Substitute with Real Flavor

When you think of vegan mayonnaise, a creamy, tangy condiment made without eggs or dairy, often using aquafaba, soy milk, or nuts as a base. Also known as egg-free mayo, it’s not just a substitute—it’s a full-flavored alternative that works in sandwiches, salads, and dips just like the real thing. Many assume plant-based mayo is watery or bland, but the best versions are thick, rich, and hold their own next to traditional mayo. The secret? It’s all in the emulsion—how oils and liquids bind together without eggs to act as the glue.

What makes aquafaba, the liquid from cooked chickpeas, often used as an egg replacer in vegan baking and mayo so powerful is its ability to whip up into a stable foam, mimicking the protein structure of egg yolks. Then there’s soy milk, a common base in store-bought and homemade vegan mayo, offering fat and protein that help create creaminess. And let’s not forget nut-based alternatives, like cashew or almond paste, which add body and a subtle richness without overpowering. These aren’t just ingredients—they’re the building blocks of a condiment that can replace dairy and eggs without sacrificing texture or taste.

You’ll find that vegan mayonnaise isn’t just for vegans. It’s used by people with egg allergies, those cutting back on cholesterol, and home cooks who want a cleaner label. The posts below show you how to make it from scratch with pantry staples, how to fix common mistakes like separation or thinness, and how to flavor it with garlic, smoked paprika, or lemon for a twist. You’ll also see how it’s used to keep chicken moist (yes, even without eggs), how it pairs with vegan sandwiches, and why it’s becoming the go-to base for dressings and dips in plant-based kitchens. Whether you’re new to vegan cooking or just tired of store-bought versions that taste like chalk, you’ll find practical, no-fluff guides here—real recipes, real results, no gimmicks.