Best Substitutes for Mayonnaise
Mayonnaise is an emulsion of egg yolks, oil, acid (vinegar or lemon juice), and salt that creates a creamy, rich base for dressings, salads, and sandwiches. Regular mayo contains about 80% fat, giving it that thick, coating texture and neutral flavor that carries other ingredients. When you substitute mayo, you're replacing both the fat content and the emulsified texture. Some swaps match the richness but change the flavor. Others nail the consistency but cut the calories drastically. The key is knowing whether your recipe needs mayo for creaminess, binding, or just moisture.
Best Overall Substitute
Greek yogurt at a 1:1 ratio. It provides similar thickness and tang with 75% fewer calories (25 calories per tablespoon vs mayo's 100). The protein content (about 6g per 1/4 cup) actually helps bind ingredients better than mayo in many recipes. Works perfectly in potato salad, coleslaw, and most dips.
All Substitutes
Greek yogurt (plain)
1:1Greek yogurt contains about 10% fat compared to mayo's 80%, but the thick consistency from strained whey proteins mimics mayo's texture. The natural tang from lactic acid replaces mayo's vinegar bite. In cold salads, it actually binds better because the proteins tighten when chilled. Add 1 teaspoon of olive oil per 1/4 cup of yogurt to increase richness if needed.
Vegan mayonnaise
1:1Made from aquafaba (chickpea liquid) or other plant proteins emulsified with oil. Fat content matches regular mayo at 70-80%, so the richness and mouthfeel are nearly identical. Most brands use sunflower or soybean oil with vinegar and salt. The texture holds up in all applications where regular mayo works. Brands like Hellmann's and Just Mayo perform identically to egg-based versions in blind taste tests.
Sour cream
1:1Contains about 20% fat compared to mayo's 80%, but the thick consistency from cultured cream proteins creates similar coating ability. The tangy flavor from lactic acid bacteria adds more punch than mayo. Works best when mixed with a small amount of oil (1 tablespoon per 1/2 cup) to match mayo's richness. Temperature sensitive, so add to hot dishes at the very end.
Mashed avocado
1/2 cup avocado replaces 1 cup mayoAvocado provides about 25% fat content with natural emulsifiers that create smooth texture when mashed. The creamy consistency works well, but the flavor is distinctly different. Add 1 tablespoon lemon juice per avocado to prevent browning and brighten the taste. Use within 24 hours for best appearance and flavor. Works better in recipes with strong seasonings that mask the avocado taste.
Cashew cream
1:1Blend 1 cup soaked cashews with 1/2 cup water until smooth. Creates an emulsion similar to mayo with about 50% fat content. The neutral flavor and white color work in most applications. Add 1 tablespoon lemon juice and 1/2 teaspoon salt per cup for mayo-like taste. Consistency can be adjusted with water. Keeps for 5 days refrigerated.
Tahini mixed with lemon juice
3/4 cup tahini + 1/4 cup lemon juice replaces 1 cup mayoTahini contains about 60% fat from sesame seeds. When thinned with lemon juice, it creates a creamy consistency similar to mayo but with nutty flavor. The natural emulsifiers in tahini help it blend smoothly. Start with 2 tablespoons lemon juice per 1/4 cup tahini and adjust to desired thickness. Add water if needed for consistency.
Hummus (thinned)
3/4 cup hummus + 2-3 tablespoons water replaces 1 cup mayoHummus already contains tahini, olive oil, and lemon juice in mayo-like proportions. Thin with water or extra lemon juice to match mayo's consistency. The chickpea base adds protein (about 8g per 1/4 cup) and fiber while maintaining creaminess. Choose plain hummus without added flavors for most neutral results.
Silken tofu (blended)
3/4 cup blended silken tofu replaces 1 cup mayoSilken tofu contains about 4% fat but blends to a smooth, creamy texture that mimics mayo's consistency. Add 1 tablespoon olive oil, 1 tablespoon lemon juice, and 1/2 teaspoon salt per 3/4 cup tofu for flavor. The neutral taste takes on other flavors well. Blend until completely smooth to avoid grittiness.
Cottage cheese (blended)
3/4 cup blended cottage cheese replaces 1 cup mayoBlend cottage cheese until smooth to create a creamy base with about 4% fat content. The high protein content (14g per 1/2 cup) helps with binding and thickness. Add 1 tablespoon olive oil and 1 teaspoon lemon juice per 3/4 cup cottage cheese to improve flavor and richness. Works best with small-curd, low-sodium varieties.
How to Adjust Your Recipe
When using lower-fat substitutes like Greek yogurt or cottage cheese, add 1-2 tablespoons of olive oil per cup to restore richness if the dish tastes flat. For mayo-based baking (like certain cakes), stick to substitutes with similar fat content such as vegan mayo or cashew cream. Cold salads benefit from letting the substitute mixture sit for 30 minutes before serving to allow flavors to meld. If using avocado-based subs, add them just before serving to prevent browning. Store dishes made with dairy-based substitutes for no more than 3 days, compared to mayo's 5-7 day lifespan.
When Not to Substitute
Aioli requires egg yolks specifically for the emulsification chemistry and rich flavor that develops during whisking. Classic Caesar dressing depends on raw egg yolks for its signature taste and texture. Hollandaise sauce cannot work with any substitute because the egg yolk proteins and butter fat create the specific emulsion that defines the sauce. Mayonnaise-based cakes (like chocolate mayonnaise cake) need the exact fat and moisture ratios that only real mayo provides.
Frequently Asked Questions
Can I use miracle whip instead of mayonnaise?
Yes, at a 1:1 ratio, but expect sweeter results. Miracle Whip contains added sugar (about 2g per tablespoon vs mayo's 0g) and has lower fat content (40% vs mayo's 80%). It works fine in most salads but will make dishes noticeably sweeter and less rich. The consistency is slightly thinner.
How much olive oil can replace mayonnaise in recipes?
Use 1/2 to 3/4 the amount of olive oil compared to mayo. For 1 cup mayo, start with 1/2 cup olive oil plus 2 tablespoons lemon juice or vinegar. The oil won't provide the same thick coating but works for dressings and marinades. Add gradually since you can't remove excess oil once mixed.
What is the lowest calorie mayonnaise substitute?
Plain Greek yogurt cuts calories by 75% (25 calories per tablespoon vs mayo's 100). Blended silken tofu is even lower at about 15 calories per tablespoon. Both maintain creamy texture while adding protein. Mix with 1 teaspoon olive oil per 1/4 cup if richness is needed.
Can I make mayonnaise substitute with just oil and vinegar?
No, you need an emulsifier to create mayo's thick texture. Oil and vinegar alone make vinaigrette, which separates quickly. Add mustard (1 teaspoon per 1/4 cup oil) or honey (1 tablespoon per 1/2 cup oil) to help bind them. For true mayo texture, you need egg yolks, tahini, or blended nuts.
Which substitute works best for potato salad?
Greek yogurt at 1:1 ratio works perfectly. The tangy flavor complements potatoes, and the protein helps bind ingredients as the salad chills. Mix with 1 tablespoon olive oil per 1/2 cup yogurt for extra richness. Avoid avocado-based subs since they brown quickly in mixed salads.