Loading...
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Vegan mayonnaise is cholesterol-free and typically lower in saturated fat than traditional mayo, which can be beneficial for heart health. However, it is still a calorie-dense condiment with about 630 calories and 68g of fat per 100g, so it should be consumed in moderation.
It depends on your dietary goals. While it lacks the cholesterol found in eggs, it often contains similar levels of fat and calories. It is a superior choice for those with egg allergies or those following a plant-based diet, but it is still a processed oil-based product.
Yes, most vegan mayonnaises are keto-friendly because they are very high in fat (68g per 100g) and relatively low in carbohydrates (6g per 100g). Always check the label for added sugars or starches that could increase the net carb count.
Most commercial vegan mayonnaises are naturally gluten-free, as they are primarily made of oil, vinegar, and plant proteins. However, some brands may use thickeners or flavorings derived from barley or wheat, so it is important to check for a gluten-free certification.
Instead of egg yolks, vegan mayo uses plant-based emulsifiers such as soy milk, pea protein, or aquafaba (chickpea water). These are whisked with vegetable oils, an acid like vinegar or lemon juice, and salt to create a creamy emulsion.
Yes, vegan mayo can be used in baking to add moisture and richness to cakes, muffins, and quick breads. While it doesn't provide the same structural leavening as eggs, its high oil content makes it an excellent fat substitute in many recipes.
vegan mayonnaise is a versatile ingredient found in cuisines around the world. With 630 calories per 100g and 0.5 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the condiment category with complete nutrition information.
View all condiment →Discover 4 recipes featuring vegan mayonnaise with step-by-step instructions.
Browse recipes →Vegan mayo has a flavor profile very similar to traditional mayonnaise—creamy, tangy, and slightly salty. Some varieties may have a slightly lighter or cleaner finish depending on whether they use soy, pea, or starch-based emulsifiers.
Yes, vegan mayonnaise is completely egg-free, making it a safe and popular alternative for individuals with egg allergies or intolerances. It provides the same culinary experience without the risk of an allergic reaction to poultry proteins.
Once opened, vegan mayonnaise must be kept refrigerated and tightly sealed. It generally stays fresh for 2 to 3 months in the refrigerator, though you should always check for off-smells or visible separation before consumption.
Freezing vegan mayonnaise is not recommended. Like traditional mayo, the emulsion will likely break when thawed, resulting in a separated, oily, and unappealing texture that cannot easily be restored to its original creaminess.