Veg mayonnaise is made from vegetable oil, water, an acid like vinegar or lemon juice, and a plant-based emulsifier that takes the place of egg yolk. The core formula is surprisingly simple, and most of the ingredients overlap with traditional mayo. The key difference is how the emulsion holds together without eggs.
The Base Ingredients
Oil makes up the bulk of any mayonnaise, and veg versions are no different. Canola oil is the most common choice in commercial products, sometimes blended with soybean oil. Hellmann’s vegan mayo, for example, lists canola oil and soybean oil as its first and third ingredients. Some brands use sunflower or avocado oil instead, but the function is the same: oil provides the creamy body and rich mouthfeel that makes mayo feel like mayo.
Water is the second major ingredient, forming the liquid phase that the oil gets dispersed into. From there, an acid adds the characteristic tang. Distilled white vinegar is standard in commercial products, often paired with lemon juice concentrate for brightness. Homemade versions get more creative with apple cider vinegar, red wine vinegar, or rice vinegar, each shifting the flavor slightly.
Sugar and salt round out the base. Most commercial veg mayos include a small amount of sugar (sometimes organic cane sugar, sometimes brown rice syrup) to balance the acidity, plus salt for seasoning.
What Replaces the Egg
Egg yolk is the ingredient that makes traditional mayonnaise work. It contains natural compounds called phospholipids that sit between oil and water, holding them in a stable, creamy blend. Without eggs, veg mayonnaise needs a different emulsifier, and manufacturers have landed on several solutions.
Modified food starch, derived from corn or potato, is one of the most common choices in mass-market products. It thickens the water phase so oil droplets stay suspended instead of separating. Pea protein is another popular option. Brands like Just Mayo (now called Just) use pea protein as the primary emulsifier, creating a clean label that avoids both egg and soy.
Soy protein shows up in products like Vegenaise, where it serves the same structural role. And in home kitchens and artisan brands, aquafaba has become a go-to egg replacement. Aquafaba is the starchy liquid left over from cooking chickpeas, or the liquid you drain from a can of chickpeas. It works because it contains a mix of proteins, carbohydrates, and natural compounds called saponins that mimic what egg yolk does. The proteins in aquafaba gather at the boundary between oil and water, lowering the tension between them and forming a flexible film around each oil droplet. Meanwhile, the polysaccharides thicken the surrounding liquid, preventing those droplets from crashing into each other and separating. Research published in Food Chemistry: X found that aquafaba effectively replaced egg yolk as an emulsifier while also improving texture and thermal stability in the finished product.
Flavor and Seasoning
Beyond the structural ingredients, veg mayonnaise relies on a few extras to match the taste profile people expect. Mustard flour or dry mustard powder is nearly universal. It adds a subtle heat and depth that bridges the gap between “oily spread” and “mayonnaise.” Most commercial labels list it under “spices” rather than calling it out separately.
Lemon juice concentrate works alongside vinegar to create the bright, slightly tangy finish. Some brands add natural flavors or a trace of paprika oleoresin, which contributes a faint warmth and helps the color lean toward the pale yellow people associate with traditional mayo. Beta-carotene, a natural pigment from plants, serves the same color-matching purpose in other formulations.
Nutritional Differences From Regular Mayo
Calorie for calorie, veg mayonnaise and traditional mayonnaise are in the same ballpark. A comparative study published in Grasas y Aceites found that a vegan mayonnaise contained about 615 calories and 63.8 grams of total fat per 100 grams, while a standard homemade egg mayo came in at 392 calories and 40.5 grams of fat per 100 grams, and a creamy commercial mayo hit 706 calories and 76 grams of fat. The numbers vary widely depending on how much oil each product uses.
Where veg mayo consistently comes out ahead is in its fat composition. The vegan product in that study had 3.7 grams of saturated fat per 100 grams compared to 12 grams in the creamy traditional version, with zero trans fats. That’s because plant oils like canola are naturally high in monounsaturated and polyunsaturated fats. Veg mayo also contains zero cholesterol, since cholesterol only comes from animal-derived ingredients like egg yolk.
Protein content is low across the board. Both veg and traditional mayo contribute less than 1 gram of protein per 100 grams, so neither version is a meaningful protein source.
Common Allergens to Watch For
Veg mayonnaise eliminates eggs, but it can introduce other allergens depending on the brand. Soy is the most common one. Products like Vegenaise use soy protein directly, and even brands that don’t list soy as an ingredient may carry warnings like “may contain soy” due to shared manufacturing equipment.
Mustard is another allergen present in most veg mayo formulas, though it’s sometimes hidden under the generic term “spices” on labels. If the emulsifier is pea protein or aquafaba (from chickpeas), the product contains legumes, which can be a concern for people with legume allergies. Some facilities also process sesame seeds, milk, and wheat, so cross-contamination warnings are worth checking if you have multiple food sensitivities. Soy-free versions do exist from brands like Vegenaise, which offers a dedicated soy-free line.
Shelf Life and Storage
Commercial veg mayonnaise lasts 6 to 12 months unopened, thanks to pasteurization, airtight packaging, and the natural preservative effect of vinegar and lemon juice. The acidic environment keeps bacterial growth in check. Some products also include calcium disodium EDTA, a synthetic preservative that prevents the oils from going rancid.
Once you open the jar, refrigerate it and plan to use it within one to two months. Homemade veg mayo, which lacks commercial preservatives and sealed packaging, has a much shorter window. Most homemade versions should be used within a week when stored in the fridge.