Is Mayonnaise Vegan Friendly? What You Need to Know

You’d think mayonnaise is just oil and magic, right? But if you check the label, eggs are almost always there. That’s the dealbreaker for anyone following a vegan diet. Classic mayo is basically whipped up from eggs, oil, vinegar, and a pinch of salt. The eggs give it that thick, creamy texture people love—but also mean it’s off-limits for vegans.

The good news? There’s a whole shelf of vegan mayos out there now, made with plant-based swaps instead of eggs. They’re usually crafted from things like soy protein, aquafaba (that goo from a can of chickpeas), or pea protein to get the texture just right. That way, you get the same creamy spread for your sandwiches and salads—no animals involved.

• What's Actually in Traditional Mayo?
• Why Most Mayo Isn't Vegan
• Spotting Vegan Mayo in Stores
• Best Vegan Mayonnaise Brands
• Homemade Vegan Mayo: Easy Recipes
• Extra Tips for Cooking and Swapping

What's Actually in Traditional Mayo?

Traditional mayonnaise is really just a short list of common kitchen staples. The base recipe is oil and egg yolk, with a little vinegar or lemon juice for tang, and some salt and sometimes mustard for flavor. That’s it. Nothing fancy, nothing you can’t pronounce, but those eggs are what make all the difference in both texture and taste.

Here's what you'll usually find if you flip over the jar and check the label:

• Egg yolks – The superstar ingredient that turns oil and acid into a thick, creamy emulsion.
• Vegetable oil – Anything from soybean, canola, to sunflower oil works. It’s the bulk of mayo’s fat.
• Vinegar or lemon juice – Brings the tang that keeps things zingy.
• Salt – Rounds out the flavor.
• Mustard – Often used for a little sharpness and also helps blend everything together.
• Sometimes sugar or preservatives – Added for a longer shelf life or specific taste.

If you're curious about what's really going on in your spoonful of mayo, check out this breakdown of a classic store-bought jar:

So, eggs are front and center in traditional mayo, which means it’s definitely not vegan. That’s why anyone following a plant-based diet needs to look for alternatives or make their own at home. You’d be surprised how many everyday foods use mayo in sneaky ways, like dressings, sandwiches, and dips—so always double-check if you’re trying to keep it all plant-based.

Why Most Mayo Isn't Vegan

The main reason most mayonnaise isn't vegan comes down to eggs. Traditional mayo relies on eggs for thickening and binding everything together, which means animal products sneak their way in. If you’re shopping for mayonnaise and just grab any regular jar, it almost always contains eggs unless the label says otherwise.

You’ll usually see ingredients like “egg yolk,” “whole egg,” or “egg powder” right on the label. The U.S. Food and Drug Administration actually defines mayonnaise as having at least 65% vegetable oil by weight and containing egg yolk. That's why classic mayo brands—think Hellmann’s, Duke’s, or Kraft—aren’t a fit for a plant-based diet.

Eggs aren’t the only thing to look out for, either. Some mayo recipes slip in milk powder, honey, or other animal-derived additives. Here's a quick rundown of common animal-based ingredients found in the average mayo:

• Egg yolks or whole eggs
• Dairy-based thickeners (sometimes in fancy, creamy mayo varieties)
• Honey (in some specialty or “gourmet” mayos)

Wondering how big a deal eggs really are in the mayo world? Check out this snapshot from 2024 showing what’s in typical store-bought mayonnaise:

The bottom line? If the label doesn’t say vegan, odds are it isn’t. The easiest fix is to reach for a jar that clearly calls out "vegan" on the front. That way, you skip the eggs, and still get the creamy taste you want.

Spotting Vegan Mayo in Stores

Scanning the shelves for a vegan mayo isn’t as tricky as it used to be, but you still have to pay attention. First, flip that jar around and look at the ingredient list. The usual red flag? Eggs or "egg yolk." Even mayo that says "all natural" or "light" can still contain eggs, so you can't trust just the front label.

If you see keywords like "vegan," "egg-free," or "plant-based" on the packaging, that's usually a safe bet. But some brands get clever with their marketing. Always check for sneaky ingredients like "albumen" (that’s egg white), "casein," or "lactic acid" (sometimes from dairy but often plant-based—if it’s vegan, it’ll usually say so).

Typical plant-based mayo uses stuff like soy protein, pea protein, aquafaba, or potato starch instead of eggs. Most vegan brands are pretty upfront, but double-check for honey or other non-vegan additives, just in case.

You probably want to know which brands are solid picks, right? Here are five popular mayonnaise brands and whether their main product is vegan:

One quick tip: bigger stores like Walmart, Target, and Kroger carry at least one vegan mayo brand now, usually shelved with the regular ones. Health food stores and specialty shops almost always have more variety. If you’re shopping online, Amazon and Thrive Market both have good selections and let you filter by vegan options for even quicker results.

If you're brand new to vegan mayo, you might want to try a smaller jar first in case you’re picky about taste and texture. Some brands are tangier, while others are milder and super creamy, so there’s no harm in a little trial and error.

Best Vegan Mayonnaise Brands

It's wild how many solid vegan mayo picks are on shelves now. Big brands jumped in, and some small plant-based startups even beat them at the creamy game. No need to guess—let’s break down the most talked-about jars so you can find the best vegan option for your taste and budget.

First up, JUST Mayo basically kicked off the whole trend. Its main secret isn’t eggs, but pea protein—it nails that classic mayo flavor and thick, spreadable feel. Then there’s Hellmann’s Vegan, probably the easiest to spot at most supermarkets. This one swaps eggs for modified starch and doesn’t taste super different from their original. For people allergic to soy, follow your heart with Follow Your Heart Vegenaise. It comes in soy-free, grapeseed, and even organic versions.

• JUST Mayo: Pea protein-based, gluten-free, cholesterol-free.
• Hellmann’s Vegan: Available nearly everywhere, shelf-stable, creamy and familiar.
• Follow Your Heart Vegenaise: Certified vegan, lots of flavors, some soy-free options.
• Sir Kensington’s Fabanaise: Uses aquafaba, rich and eggy vibe, no added sugar.
• Chosen Foods Vegan Mayo: Avocado oil base, no soy, mild taste, paleo-friendly.

Check out how these brands stack up:

Always check the allergen info since recipes can change. Lots of folks love trying a few before picking their go-to. If you need a thick spread for burgers or a base for potato salad, any of these brands will do the job without missing that classic mayo kick.

Homemade Vegan Mayo: Easy Recipes

Making vegan mayonnaise at home is quick, cheap, and honestly, you don’t need any fancy gadgets. Most DIY versions take less than five minutes once you have your ingredients lined up. You control the taste and know exactly what’s going in—no mystery chemicals or hidden dairy.

The secret swap? Ditch the eggs and use something like soy milk, aquafaba (the liquid from canned chickpeas), or unsweetened plant milk. These give the mayo its classic thickness. Oil is still the base—usually a neutral one like sunflower or canola—so it’s not heavy or weird-tasting.

Here’s a super simple recipe to get you started:

1. Pour 1/2 cup unsweetened soy milk and 1 cup neutral oil into a high-sided jar or cup.
2. Add 2 teaspoons apple cider vinegar, 1 teaspoon Dijon mustard, and a pinch of salt.
3. Stick in an immersion blender and blend from the bottom up until everything thickens and turns creamy. If you don’t have an immersion blender, a regular blender or food processor works too.
4. Taste and tweak the salt, vinegar, or mustard to your liking.

That’s it: you’ve got creamy egg-free mayo in under five minutes. Pop it in the fridge and it’ll stay fresh for about a week.

If you want it even fluffier, use aquafaba in place of soy milk. Aquafaba whips up almost like egg whites, which really helps with texture. Try using 3 tablespoons aquafaba plus 1 cup oil, then add your acid and seasoning as before.

Got allergies? Swap soy milk for unsweetened oat or almond milk—just pick something without added sweeteners or flavors since those can mess up the taste.

Pro tip: If it doesn’t thicken, slowly pour in more oil while blending. Sometimes it needs a bit more to emulsify—don’t sweat it, just keep blending.

When you nail your base mayo, it’s easy to tweak for flavor—add minced garlic for aioli, stirred-in sriracha for spicy mayo, or chopped fresh herbs for a ranch vibe. The best part is you can play with it until it suits your taste exactly.

Extra Tips for Cooking and Swapping

When you’re cooking with vegan mayonnaise, the good news is it usually works just like regular mayo in most recipes. Making creamy pasta salads, binding veggie burgers, or whipping up a tangy coleslaw? You can swap it in one-to-one, no need to change the measurements. The only thing you might notice is a slightly lighter taste because there's no egg, but most people can't tell much difference once it’s mixed in.

Got a recipe that calls for mayo in baking, like chocolate cake or moist muffins? Vegan mayo will do the trick here, too. It helps keep baked goods soft and tender. Just measure it out exactly as you would regular mayo—there’s no rocket science to it.

• If you’re making veggie dips or sandwich spreads, try mixing vegan mayo with sriracha, garlic powder, or chopped herbs for some extra flavor.
• When grilling, use it as a base for burger sauces or to add moisture to plant-based patties.
• Egg salad craving? Use tofu and vegan mayo together—add black salt if you want an eggy flavor.
• Want leftovers to stay fresh? Vegan mayo doesn’t spoil as quickly as the egg version, especially in picnic salads. But still, don’t leave it out all day.

One quick tip: always check store-bought flavored mayos because sometimes brands sneak in dairy or honey. If you’re after homemade tricks, blending silken tofu with lemon juice and a little mustard makes a creamy sub in seconds. And if you run out of mayo, avocado mashed with lime is perfect for sandwiches or wraps. You really don’t have to miss out on any dish just because you’re going egg-free!