Vegan Mayo

Vegan mayo is a plant-based alternative to traditional mayonnaise. It is made by emulsifying oil (like canola or soybean oil) with water and an acid, typically vinegar or lemon juice. Egg yolks, the traditional emulsifier in mayonnaise, are replaced with ingredients like aquafaba (the liquid from cooked chickpeas), soy milk, or other plant-based thickeners.

Manufacturers use vegan mayo as an emulsifier and thickener to create creamy textures and bind ingredients. It provides a similar flavor and mouthfeel to traditional mayonnaise, making it suitable for a wide range of applications including sandwiches, wraps, dips, and salad dressings.

Vegan mayo is generally recognized as safe (GRAS) by the FDA when used as intended. The primary ingredients are oils, water, and acids, which are common food components. Regulatory bodies like JECFA and EFSA have evaluated many of the individual ingredients used in vegan mayo. Evidence does not suggest adverse health effects from consuming typical amounts of vegan mayo.