Best Substitutes for Vegan Mayonnaise
Vegan mayonnaise does the same job as regular mayo: it binds ingredients, adds creamy richness, and provides that tangy fat coating that makes salads stick together and sandwiches taste complete. Store-bought vegan mayo typically uses aquafaba (chickpea liquid) or soy protein as the emulsifier instead of eggs, with neutral oils making up 70-80% of the product. The texture should coat a spoon and hold its shape when dolloped. When you're out of vegan mayo, you need something that can bind, add moisture, and provide that slightly acidic richness. A substitute that only adds creaminess will taste flat and won't hold ingredients together.
Best Overall Substitute
Regular mayonnaise at a 1:1 ratio if dairy isn't an issue. It matches the fat content, acidity, and binding power exactly since vegan mayo was designed to replicate traditional mayo. The texture and cooking behavior are nearly identical.
All Substitutes
Regular mayonnaise
1:1Traditional mayo contains 70-80% oil and uses egg yolks as the emulsifier instead of aquafaba. The fat content, acidity level, and binding properties match vegan mayo almost perfectly. It spreads the same, holds salad ingredients together identically, and won't change cooking times or textures in recipes. The main difference is a slightly richer flavor from the egg yolks.
Tahini thinned with lemon juice
3/4 cup tahini + 2 tablespoons lemon juice + 1 tablespoon water replaces 1 cup vegan mayoTahini provides the fat base (about 60% oil content) and naturally emulsifies when mixed with acid. The lemon juice adds the tangy brightness that mayo needs while the water thins it to spreadable consistency. Whisk until smooth and adjust liquid as needed. The sesame flavor is noticeable but works especially well in Mediterranean or Middle Eastern inspired dishes.
Cashew cream
1 cup soaked cashews + 1/2 cup water + 1 tablespoon lemon juice + 1/2 teaspoon salt replaces 1 cup vegan mayoSoaked cashews (4+ hours or 15 minutes in hot water) blend into a smooth, neutral-tasting cream with 40-50% fat content. The lemon juice provides acidity while salt enhances flavor. Blend in a high-speed blender until completely smooth, about 2-3 minutes. Thinner than mayo but binds ingredients well and adds richness without strong flavors.
Avocado mashed with lime
1 ripe avocado + 1 tablespoon lime juice + 1/4 teaspoon salt replaces 1/2 cup vegan mayoRipe avocado contains about 15% fat and natural emulsifiers that create creaminess. Lime juice prevents browning and adds the acidic tang mayo provides. Mash until smooth with a fork or food processor. Works best when used immediately since it browns within 2-3 hours. The green color and mild avocado flavor work in many dishes but not all.
Greek yogurt with lemon
3/4 cup plain Greek yogurt + 1 tablespoon lemon juice + 1/4 teaspoon salt replaces 1 cup vegan mayoGreek yogurt provides protein and tanginess with about 10% fat content (much lower than mayo's 70-80%). The lemon juice boosts acidity to match mayo's tang while salt enhances flavor. Thicker than mayo but thins when mixed with other salad ingredients. Creates a lighter, protein-rich result with noticeable sourness that some prefer to mayo's richness.
Silken tofu blended smooth
3/4 cup silken tofu + 1 tablespoon olive oil + 1 tablespoon lemon juice + 1/2 teaspoon salt replaces 1 cup vegan mayoSilken tofu has a smooth texture that blends into a creamy base with minimal fat (about 4%). Adding olive oil increases richness while lemon juice and salt provide flavor depth. Blend until completely smooth, about 1-2 minutes. The result is lighter than mayo but still binds ingredients and adds moisture. Neutral flavor works in most applications.
How to Adjust Your Recipe
Vegan mayo substitutes often have different fat contents, so adjust other liquids accordingly. Cashew cream and tahini mixtures are thicker, so thin pasta salads may need 1-2 extra tablespoons of liquid. Avocado and tofu-based subs are lighter, so add 1 tablespoon extra oil if the dish seems dry. For make-ahead salads, avoid avocado since it browns. Salt levels vary between substitutes, so taste and adjust seasoning before serving. Greek yogurt adds tang that mayo doesn't have, so reduce other acidic ingredients by half.
When Not to Substitute
Homemade vegan mayo recipes that rely on aquafaba's specific emulsifying properties won't work with these substitutes. The aquafaba creates a unique foam structure that can't be replicated. Recipes that depend on mayo's exact viscosity for structural support (like some layered salads) may not hold together properly with thinner substitutes. Dishes where neutral flavor is critical should avoid tahini or strong-flavored alternatives.
Frequently Asked Questions
Can I make vegan mayo at home if I don't have store-bought?
Yes. Blend 3 tablespoons aquafaba (liquid from canned chickpeas) with 1 tablespoon lemon juice and 1/2 teaspoon salt. Slowly drizzle in 3/4 cup neutral oil while blending until thick, about 2-3 minutes. This makes about 1 cup of mayo. Chill for 30 minutes before using for best texture.
How long do homemade vegan mayo substitutes last?
Cashew cream lasts 5-7 days refrigerated in an airtight container. Tahini-based mixtures keep for 1 week. Avocado-based substitutes should be used within 24 hours due to browning. Tofu-based versions last 4-5 days. Always smell before using and discard if any off odors develop.
Which substitute works best for potato salad?
Greek yogurt with lemon gives the closest texture and tang at 3/4 cup yogurt plus 1 tablespoon lemon juice per cup of mayo needed. Cashew cream works for vegan versions but needs extra salt. Both bind the potatoes well and create the creamy coating potato salad requires.
Can these substitutes be used in baking recipes that call for vegan mayo?
Cashew cream and silken tofu work at a 1:1 ratio in moist baking recipes like chocolate cake or muffins. Greek yogurt substitutes at 3/4 the amount. Avoid tahini and avocado in baking since their flavors become pronounced when heated. Add 2 extra minutes to baking time with yogurt-based substitutes.