7 Best Vegan Mayo Recipes (oil-free) (2024)

FAQs

What do vegans eat instead of mayonnaise? ›

Homemade avocado “mayo”

This substitute for mayo is vegan and contains lots of healthy fats from the avocado and olive oil. Add the avocado, olive oil, lemon juice, and Dijon mustard to a food processor and blend until it reaches the consistency you want.

I love to use it in potato salad, dressings, on sandwiches, and in Chickpea Mayo Salad. Why isn't my vegan mayo emulsifying? If your mayo isn't thickening up as expected, try adding some more oil.

To make it egg-free, we're simply replacing egg yolks with aquafaba, the liquid from a can of chickpeas. Aquafaba: It's a common egg substitute because it can be whipped up to create volume. Oil: The oil is the main emulsifier in our vegan mayonnaise recipe.

Important: If mayonnaise doesn't thicken: 1- Start the process by using a small amount of the thin or broken mayonnaise and emulsify with the remaining oil. 2- Add alternately the remaining mixture that has not thicken and oil. 3- Use more oil than the recipe calls for if necessary.

Made with canola oil, Hellmann's® Vegan has an amazing wholesome taste. Hellmann's® Vegan is made without eggs and is certified Vegan by Vegan Action.

Nutritional Value of Vegan Mayo

Vegan mayo can also be a good source of healthy fats, depending on the type of oil used. For example, avocado oil is high in monounsaturated fats, which can help reduce inflammation and lower cholesterol levels.

Storing: Store vegan mayo in an airtight container in the refrigerator for 2 weeks.

Vegan mayo is generally a bit healthier than egg-based or non-vegan mayo, containing less saturated fats and Vegenaise contains almost no cholesterol, which can't be said in the case of an original jar of Hellman's.

But, that being said, vegan mayonnaise is certainly more healthy than the egg-based original. It contains much less saturated fat and cholesterol, from the whole “not using eggs aspect” alone.

Launched as the flagship product of the Kraft Heinz Not Company, a collaboration between The Kraft Heinz Company and TheNotCompany, NotMayo has captivated taste buds with its uncanny resemblance to traditional mayo while being entirely plant-based.

What is the best emulsifier for mayonnaise? ›

Egg Yolks, the Emulsifier. Add egg yolks and salt; pulse to combine. Egg yolks contain lecithin, which resembles both oil and water molecules and can connect to both. The salt boosts flavor and makes eggs more viscous, which helps prevent separation.

Ingredients. Rapeseed Oil 72%, Water, Spirit Vinegar, Sugar, Salt, Modified Starch, Natural Flavouring, Antioxidant (Calcium Disodium EDTA). Allergen Information: This product is free from the main 14 allergens.

Adding a roux—a mixture of flour and butter—is a classic way to thicken dishes ranging from gravies to stews. While you can't add butter to vegan dishes, you can still use flour to add some substance to watery sauces. All types of flour work well for thickening, including wheat flour, coconut flour, and chickpea flour.

Because mayonnaise has egg in it, it's not vegan. A food product that's vegan is made without any animal products. Instead of eggs, commercial vegan mayonnaise brands may use aquafaba, which is the thick liquid from cooking or soaking chickpeas.

The ideal temperature range for Vegenaise is refrigerated at 36-41°F. Vegenaise may remain unrefrigerated (up to room temperature) for 24 hours. However, it is recommended you store Vegenaise on the door of your refrigerator, or anywhere in the refrigerator away from the fan. It should never be frozen.

Mayo Substitute: Greek Yogurt

Greek yogurt isn't just great for your morning breakfast, it's also great as a mayo substitute! Not only does Greek yogurt have a similar creamy texture, it also has a nice tart flavor. (Bonus: Greek yogurt has a lot of protein in it!)

Organic Expeller-Pressed Canola Oil, Filtered Water, Organic Brown Rice Syrup, Organic Apple Cider Vinegar, Organic Soymilk Powder (Organic Soybeans), Sea Salt,Organic Lemon Juice Concentrate,Organic Mustard Flour.

Ground flax seeds

One of the most popular egg substitutes in vegan baking is a flax egg. This is made by combining ground (not whole) flax seeds with water and leaving to sit for 15 minutes until the mixture becomes thick, almost the same consistency as a regular egg.

A vegan diet includes only plant foods—fruits, vegetables, beans, grains, nuts, and seeds. People who follow a vegan diet don't eat any animal foods, including dairy, eggs, and honey. About 3% of Americans follow a vegan diet.