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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Most commercial vegan mayonnaises last about 2 to 3 months in the refrigerator after opening, provided they are kept tightly sealed.
No, freezing is not recommended. The emulsion will break upon thawing, resulting in a separated, oily, and unappealing texture.
Mashed avocado, hummus, silken tofu blended with lemon juice, or cashew cream are excellent plant-based alternatives.
It is cholesterol-free and often lower in saturated fat, but it is still high in calories and fat, so it should be consumed in moderation.
Many brands use soy milk or soybean oil as a base, but soy-free versions made from pea protein or avocado oil are also widely available.
While it can be used in baking or lightly warmed, high heat may cause the emulsion to separate into oil and liquid.
Look for signs of mold, a sour or off-putting smell, or significant yellowing and separation of the oil.
Common thickeners include modified food starch, xanthan gum, or proteins derived from peas or soybeans.
Most vegan mayonnaises are naturally gluten-free, but always check the label for thickeners or flavorings that might contain wheat.
vegan mayonnaise is a versatile ingredient found in cuisines around the world. With 630 calories per 100g and 1.1 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the condiment category with complete nutrition information.
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