A cold emulsion of oil suspended in egg yolk with an acid, usually lemon juice or vinegar. It contains egg, so it is not vegan and not egg-free, though it is normally vegetarian and gluten-free.
What it does in a recipe: A stable fat emulsion — it carries richness, moisture and mild acidity, and it browns well because of the egg and oil together. Pick the swap that covers that job — the ratios below are written so you can act on them without doing any arithmetic.
Also called: Mayo
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Condiments & saucescategory
Quick answer
Vegan mayonnaise
1 cup mayonnaise = 1 cup vegan mayonnaise
All substitutes, best first
4 ways to replace mayonnaise
Vegan mayonnaise
Closest match
1 cup mayonnaise = 1 cup vegan mayonnaise
Commercial vegan mayo emulsifies oil with aquafaba, soy protein or pea protein instead of yolk, giving nearly the same viscosity, fat content and acidity.
Trade-offVery close cold. In baking it browns slightly less, since the egg proteins that drive that colour are absent.
Raw / no-cookSaucesBakingCookingVeganVegetarianGluten-freeDairy-freeEgg-freeNut-free
Allergen checkThis is the correct swap for an egg allergy, but most vegan mayonnaise is built on soy or pea protein and some brands include mustard or sesame. Read the specific jar, and treat a severe egg allergy as something to manage with medical guidance rather than by eye.
Greek yoghurt + oil + lemon juice
Reliable
1 cup mayonnaise = 3/4 cup thick Greek yoghurt + 2 tbsp olive oil + 1 tsp lemon juice + 1/4 tsp salt
Yoghurt brings the thickness and tang; the oil restores some of the fat that gives mayonnaise its coating mouthfeel and the lemon sharpens it back up.
Trade-offTangier and much lower in fat, so a potato salad will taste lighter and less rich. It can split if heated, so keep it off the stove.
Raw / no-cookSaucesVegetarianGluten-freeEgg-freeNut-freeSoy-free
Allergen checkIntroduces dairy, which is the wrong direction for anyone avoiding it. Coconut or soy yoghurt works if it is thick and unsweetened, but check for added sugar.
Sour cream
Reliable
1 cup mayonnaise = 1 cup sour cream + 1/2 tsp lemon juice
It has similar body and fat content and a comparable acidity, so it fills the same role as a binder in a cold salad.
Trade-offMore sour and less oily, and it will break if it gets hot. It also cannot emulsify anything, so it will not rescue a dressing.
Raw / no-cookSaucesVegetarianGluten-freeEgg-freeNut-freeSoy-free
Allergen checkDairy-based. Not suitable for a milk allergy or lactose intolerance without switching to a cultured plant alternative.
Mashed avocado + lemon juice
In a pinch
1 cup mayonnaise = 1 cup mashed ripe avocado + 1 tbsp lemon juice + 1/4 tsp salt
Avocado's fat is already emulsified within the cell structure, so mashed smooth it gives a creamy, spreadable body with no egg and no dairy.
MethodMash and dress it just before serving; the lemon slows browning but will not stop it for long.
Trade-offGreen, obviously avocado-flavoured, and it discolours within hours. Good in a sandwich, wrong in anything that has to sit or look neutral.
Raw / no-cookVeganVegetarianGluten-freeDairy-freeEgg-freeNut-freeSoy-free
Worth knowing
Mayonnaise in a cake or in oven-baked chicken is there for fat and moisture, not flavour. Any full-fat swap will work there; a cold salad is where the differences show.
Cooking around an allergy? Diet tags here describe the ingredient itself, not any particular brand. Processed products change formulation without notice and shared production lines are common, so read the label on everything you use. A severe allergy is a medical matter — confirm with the manufacturer or your clinician rather than relying on a substitution chart.