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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Once opened, eggless mayonnaise typically lasts for 2 to 3 months in the refrigerator, provided it is kept sealed and handled with clean utensils.
Most commercial eggless mayonnaises are vegan, but some may contain milk solids or honey. Always check the label for dairy or animal-derived thickeners.
Greek yogurt (for vegetarians), mashed avocado, hummus, or silken tofu blended with lemon juice and oil are excellent alternatives.
Yes, it can be used in cakes and breads to add moisture, similar to how traditional mayonnaise or oil is used.
Look for signs of separation, a yellowish or darkened color, a sour or off smell, or any visible mold growth.
Many brands use soy milk or soy protein as an emulsifier. If you have a soy allergy, look for pea protein or starch-based versions.
It is healthier in terms of being cholesterol-free, but it is still high in fat and calories, so it should be consumed in moderation.
Yes, you can emulsify oil with soy milk, aquafaba (chickpea water), or a starch slurry using a blender.
Separation usually occurs due to extreme temperature changes (like freezing) or if the emulsion was not stable during the manufacturing process.
eggless mayonnaise is a versatile ingredient found in cuisines around the world. With 380 calories per 100g and 0.5 grams of protein, it's a nutritious addition to many dishes.
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