Vegan mayo tastes just the same, so it’s a no-brainer not to use it as it’s kind to animal, free from cholesterol and raw eggs. Mayonnaise is simply an emulsion of oil, acid (vinegar or lemon) and previously egg yolk. But most brands contain egg from factory farms, and it’s also high in cholesterol. Plant-based versions literally taste exactly the same, and you can use them on sandwiches, salads, potato salad, veggie burgers or as a dip. Keep vegan mayo away from pets & young children, as some recipes & brands contain nuts, soy etc.
You also support small artisan companies that tend to pack in glass, over plastic. Most supermarkets now sell vegan mayo in the free-from aisle, but you’ll often find better brands in health stores or online. Once opened, store them in the fridge and eat up within a few days.
- The Vurger Co Herb Mayo is a mix of basil, dill and parsley, good in sandwiches, potato salad and to dunk pizza.
- The Vurger Co Smoky Bacon Mayo is good for BBQs
- Mr Organic Egg Free Garlic Mayo is made in Italy
- Biona Organic Mayo has olive, rapeseed & sunflower oil
- Plamil Mayo is also in garlic and tarragon chive.
- Rubies in the Rubble Chilli Mayo is made with aquafaba (whizzed up chickpea brine water) to use up waste and give it an airy ‘meringue’ feel.