Vegan Mayonnaise, Condiments & Sauces
We have a really tasty selection of plant based mayonnaise & spreads to choose from. Here’s a sneak preview…
Click HERE to see the full range!
Organic Egg Free Mayonnaise
Biona Organic Egg Free Mayo is a delicious, dairy and lactose free alternative to traditional mayonnaise. Using a unique blend of soya free, certified organic ingredients it’s created a taste and texture that would rival any jar of this creamy condiment.
Egg Free Pesto Olive Oil Mayo
A creamy, basil pesto, egg free & plant-based mayo made using 100% olive oil. Free From gluten, added sugar, dairy, eggs, chemical preservatives, or unhealthy inflammatory fats. Made in the UK and in glass recyclable jars…
Organic Vegan Mayonnaise
Organic Kitchen Vegan Mayo is the perfect vegan spread for sandwiches and compliments any filling. 100% egg free and gluten free, our mayo is also delicious as a dip. Also available with punchy garlic (try ORK76).
Mr Organic Sundried Tomato
Produced in its birthplace, Mr Organic traditional antipasti will bring the flavours of Italy to your table. Local, sundried tomatoes mixed with succulent capers in a blend of organic sunflower and extra virgin olive oil…
Chickpea in Tomato Sauce
Rich in flavour thanks to fresh tomatoes and herbs, Biona Organic Chickpeas in tomato sauce are perfect served alongside fluffy rice or as a base for your favourite recipes. Rich in plant-based protein and fibre…
Jamaican Jerk Seasoning
Jamaican Jerk Seasoning. Marshall and Brown. The Jerk House seasoning and range of sauces are the authentic taste of Jamaica. The exotic blend of Jamaican herbs and spices create that unique taste of Jamaica.
Yuzu Salad Sauce
Made with naturally brewed tamari soy sauce, A grade maple syrup, yuzu juice and ginger. Yuzu adds aromatic fragrance to the dishes, the zesty flavours is a fantastic choice to ramp up salad dressings, dip sushi or gyoza dumplings…
River Cottage Ketchup
Organic tomato ketchup developed in partnership with Hugh Fearnley-Whittingstall and the River Cottage team. This is a clean ingredients ketchup, it has warming hints of cumin and nutmeg and contains less than 10% sugar.
Free From Tikka Masala Sauce
A rich sauce of tomato, coconut and coriander where the ingredients are specially selected to be free from dairy products, wheat and gluten. The sauce can be used for a variety of occasions…
Org Coconut Aminos – Teriyaki
Organic Coconut Aminos – Teriyaki style, is a natural, gluten-free and soy-free alternative to Teriyaki sauce. Our Coconut Aminos – Teriyaki style is derived from the raw sap of the coconut blossom and naturally fermented…
Organic Banana Blossom
Banana Blossom is a large tear shaped fruit that grows at the end of a banana fruit cluster. It’s recently been acclaimed as the next best vegan meat substitute. Similar to Jackfruit, also originating from South East Asia…
Organic Light Coconut Milk
Organic Kitchen Light Coconut Milk is made from pressed coconut kernel extract – naturally gluten free, additive free and raw. We reduce our carbon footprint by producing and packaging our coconut milk right on the organic plantation in Sri Lanka.
Ginger & Turmeric Miso Soup
New Organic Japanese Ginger & Turmeric Instant Miso Soup Paste with Sea Vegetables. Enjoy the umami-rich taste of naturally fermented Japanese miso, combined with the warm favours of ginger and turmeric in…
Chilli Tomato Sauce
Made using 98% tomatoes. Beautifully versatile and perfect to use in your home cooking, pasta dishes, stews and salads. Tomatoes are a major dietary source of the antioxidant lycopene, a source of vitamin A, C & E.
Original Smooth Tahini
Creamy and silky-smooth. Yumello tahini is made from 100% Humera sesame seeds from Ethiopia, AKA the top nut of all sesame seeds. The mild nutty flavor makes this nutritious pantry staple perfect for both savory and sweet recipes.
Vegan Mayonnaise: A Healthy Twist on a Classic Condiment
Vegan mayonnaise has emerged as a popular alternative to traditional mayonnaise for those who follow a plant-based diet or are looking for cholesterol-free options.
Made with a variety of plant-based ingredients, this condiment mirrors the creamy texture and taste of its egg-based counterpart.
The versatility of vegan mayo makes it a staple in vegan cuisine, as it can be used in sandwiches, salads, dressings, and a range of other dishes.
The key to vegan mayonnaise lies in its main ingredients, which often include oil, a plant-based milk or aquafaba (the liquid from canned chickpeas), and an acid like vinegar or lemon juice to emulate the tanginess of regular mayonnaise.
What sets vegan mayo apart is not only its suitability for those avoiding animal products but also its nutritional profile, which typically includes beneficial fats while avoiding cholesterol, making it a heart-friendly choice.
The preparation process of vegan mayonnaise is generally simple and can be done in a matter of minutes with the help of a blender or food processor.
- Vegan mayo is a plant-based alternative to traditional mayo, suitable for vegans and those seeking cholesterol-free options.
- Its primary ingredients include plant-based oils, milk or aquafaba, and an acid such as vinegar or lemon juice.
- Vegan mayo is simple to prepare and can be a nutritious addition to a variety of dishes.
Overview of Vegan Mayonnaise
Vegan mayonnaise, a plant-based alternative to traditional mayonnaise, is crafted without animal-derived ingredients.
Traditional mayonnaise usually combines egg yolks, oil, and an acid like vinegar or lemon juice; however, vegan mayonnaise achieves its delicious creamy texture through various plant-based substitutes.
These include ingredients such as soy milk, aquafaba, or nut-based milks, which serve as emulsifiers in the absence of eggs.
Common vegan mayonnaise ingredients:
- Aquafaba (chickpea water)
- Soya or almond milk
- Sunflower, avocado, or olive oil
- Lemon juice or apple cider vinegar
- Mustard or garlic for flavour
The consistency of vegan mayonnaise is similar to that of traditional mayonnaise, making it a versatile condiment.
It can be utilised in a variety of culinary applications such as sandwiches, salads, dips, and dressings.
Due to its plant-based composition, vegan mayonnaise generally offers a lower cholesterol content, aligning with vegan dietary requirements and often appealing to those seeking plant-based alternatives for health reasons.
Several brands, including Biona have developed their own versions of vegan mayonnaise.
Vegan mayonnaise has become increasingly accessible, catering not only to the vegan community but also to a wider audience looking for egg-free and sometimes soya-free options.
Main Ingredients of Vegan Mayo
Creating vegan mayonnaise involves a blend of plant-based ingredients that effectively replicate the texture and taste of traditional mayonnaise, sans the eggs.
The core components include a base oil for richness, emulsifiers to blend water and oil, acidifiers like vinegar for tanginess, and additional flavour enhancers to add depth.
The foundation of vegan mayonnaise is oil, which contributes to the creamy texture and is an essential source of fat.
Common oils used include:
- Sunflower oil – favoured for its neutral taste
- Canola oil (also known as rapeseed oil) – another neutral oil that’s often GMO-free
Emulsifiers and Vinegars
To achieve the characteristic emulsion of mayo, vegan versions utilise ingredients that can bind oil and water together. These include:
- Soya milk – acts as a strong emulsifier due to its lecithin content
- Aquafaba – the liquid from cooked chickpeas mimics the properties of egg whites
- Vinegar varieties used are often:
- Apple cider vinegar – for a fruity tang
- Lemon juice – adds a fresh zesty flavour
Additional Flavour Enhancers
Vegan mayo is seasoned with various flavour enhancers to amplify its taste:
- Mustard – typically Dijon, for a spicy kick
- Sea salt and garlic powder – for enhanced savouriness
- Sweeteners like maple syrup – to balance the acidity
- For a twist, some may include vegan tartar sauce spices for a unique flavour profile
Consumers often opt for vegan mayonnaise as a healthier alternative to traditional mayonnaise. It typically contains a blend of plant-based oils and, depending on the brand, various additives for flavour and stability.
The nutritional content of vegan mayonnaise can vary, so it’s essential to look at the specific values of each brand.
Vegan mayonnaise is predominantly composed of fats, as it is made by emulsifying plant-based oils.
These fats generally include monounsaturated and polyunsaturated fats, which are considered heart-healthy when consumed in moderation.
The total carbohydrate content is low, and vegan mayonnaise is almost devoid of protein. It also contains minimal amounts of saturated fat and is cholesterol-free.
Calories and Protein Content
A single serving of vegan mayonnaise provides approximately 68 calories, with very little of these calories coming from proteins, as most plant-based mayonnaises contain no protein.
It is designed as a condiment and not a significant source of protein. Instead, its caloric content arises mainly from its fat content.
Concerning sodium, which is significant for those monitoring their salt intake, vegan mayonnaise tends to be lower in sodium compared to traditional varieties.
It has an estimated 50mg of sodium per serving, making it a favourable option for individuals on a sodium-restricted diet.
Comparison with Traditional Mayonnaise
In assessing vegan mayo versus traditional mayonnaise, one will observe differences in ingredients and manufacturing processes, variations in taste and texture, and distinct health considerations.
Traditional mayonnaise is characterised by its primary components of egg yolks, oil (commonly soyabean or olive oil), and an acid such as vinegar or lemon juice.
In contrast, vegan mayo replaces egg yolks with plant-based substitutes like aquafaba—the liquid from canned chickpeas—or soya protein to emulate the emulsifying properties eggs provide.
- Egg-based fat: Traditional mayo derives its fat from egg yolks.
- Plant-based fats: Vegan mayo sources fats from oils such as rapeseed oil and sometimes olive oil.
Taste and Texture
The taste and texture of vegan mayo can vary significantly from brand to brand.
Some vegan mayonnaises are made to mimic the creamy and rich texture of traditional mayonnaise as closely as possible, using ingredients like vegan butter to achieve this.
Others might have a sharper flavour due to the absence of egg yolks and the inclusion of alternative emulsifiers and stabilisers.
When considering health implications, traditional mayonnaise often contains saturated fats due to the presence of egg yolks and certain oils.
On the other hand, vegan mayonnaise might offer a varied fatty acid profile, with many brands boasting lower levels of saturated fat and higher carb and protein content, depending on the precise ingredients used.
- Calories: Vegan mayonnaise can be lower in calories compared to traditional mayo.
- Protein content: Vegan options sometimes contain more protein.
Preparation Techniques for Vegan Mayo
Creating the perfect vegan mayo is all about mastering the art of emulsification—the process that smoothly combines oil with other ingredients such as plant-based milk or aquafaba.
Understanding how to properly use kitchen tools like blenders and processors, employing effective whisking methods, and adhering to emulsification tips are crucial for achieving the ideal texture and consistency.
Using Blenders and Processors
One can make vegan mayonnaise quite easily with the help of a blender or food processor.
Start by combining liquid ingredients—like unsweetened plant-based milk or aquafaba—with seasonings in the blender.
Switch on the blender and gradually drizzle in a neutral oil.
The blades of the blender or food processor work to emulsify the mixture, which thickens as the oil is incorporated. Be careful – blender blades are extremely sharp!
An immersion blender can also be used directly in a tall jar or container, starting from the bottom and slowly moving upward to ensure all ingredients are emulsified.
For those who prefer a more hands-on approach or don’t have electric tools, whisking by hand is a traditional method.
In this process, one combines the emulsifier, like mustard or aquafaba, with vinegar or lemon juice in a bowl.
The oil must be added very slowly, drop by drop at first, while whisking vigorously.
As the mixture begins to thicken, one can start pouring the oil in a thin, steady stream, constantly whisking until a creamy, stable mayonnaise forms.
Achieving the perfect emulsification is key.
One should ensure that all ingredients are at room temperature, as this promotes better mixing.
Additionally, the type of oil used is important; a neutral-tasting oil will not overpower the other flavours in the mayo.
For those making homemade mayonnaise for the first time, patience is important.
Adding oil too quickly can cause the mayonnaise to break, which is when the oil separates from the rest of the ingredients.
Recipes and Variations
In the realm of plant-based cuisine, vegan mayonnaise stands as a versatile component, allowing for a multitude of variations and application in dishes as a replacement for its egg-based counterpart. Below are precise recipes and their adaptations to suit numerous tastes and culinary needs.
Classic Vegan Mayonnaise
The staple classic vegan mayonnaise is a simple blend, typically involving soft tofu or soya milk with oil, vinegar or lemon juice, and a pinch of salt.
Expert tips often suggest beginning the emulsion at a lower speed and gradually increasing it to achieve the desired thickness. This process takes about one to two minutes.
Diverse flavoured variants exist, including the addition of garlic for a vegan aioli, smoked paprika for a smoky twist, or mustard for tanginess.
The approach is the same as the classic recipe but with more creativity in seasoning. The BBC offers an easy recipe using a stick blender to incorporate flavourful ingredients like mustard or garlic to make the mayo thick and creamy in seconds.
Creative Usage in Dishes
Vegan mayonnaise proves its versatility as more than just a spread; it’s widely used as a base for dips and makes an excellent binder in salads.
Transforming a simple spread into a complex dip involves incorporating herbs and spices, while its role in salads is essential for texture and moisture.
Serving and Pairings
Vegan mayonnaise is a versatile condiment that can be used in various culinary contexts. It serves as an excellent base for a multitude of dishes, offering a rich and creamy texture that complements many flavours.
Salad Dressings and Sauces
When it comes to salad dressings, vegan mayonnaise is a fantastic foundation. It imparts a creamy consistency that can be easily flavoured to suit any salad.
For instance, an avocado oil-based vegan mayo can be whisked with lemon juice and herbs to create a refreshing salad dressing. Another popular choice is vegan garlic mayo, which can be drizzled over potato salad for a punch of flavour.
- Ranch Dressing: Combine vegan mayonnaise with a splash of non-dairy milk, buttermilk powder (plant-based), fresh dill, garlic, and onion powder to create a dairy-free ranch dressing.
- Caesar Dressing: Vegan mayonnaise mixed with capers, lemon juice, Dijon mustard, and a pinch of nutritional yeast makes a perfect Caesar dressing for salads.
Sandwiches and Wraps
Vegan mayonnaise enhances the flavour of sandwiches and wraps, providing a moist and flavourful spread that contrasts with crisp vegetables and provides a rich taste.
A simple addition of vegan mayo to a sandwich with fresh greens, tomato, and cucumber can transform an everyday lunch into a more satisfying meal.
- Use as a Spread: Spread a generous layer of vegan mayonnaise on whole grain bread for a classic sandwich base.
- Avocado Twist: Mix vegan mayo with mashed avocado for a creamy and nutritious sandwich filling.
For dipping sauces, vegan mayonnaise can be customised with spices, herbs, and condiments to suit any palate. It acts as a blank canvas for creating dips for vegetables, chips, or even as a side to savoury cakes.
- Tartar Sauce: Stir in chopped pickles, capers, and a squeeze of lemon juice into vegan mayonnaise for a tangy tartar sauce, ideal for serving with plant-based seafood.
- Garlic Mayo Dip: Adding minced garlic to vegan mayo results in a robust dip, perfect for potato wedges or vegetable crudités.
Storage and Preservation
When it comes to vegan mayonnaise, understanding its shelf life and proper storage methods is essential to ensure its longevity and maintain its quality. Below are specific guidelines to optimise storage conditions for vegan mayonnaise.
Shop-bought vegan mayonnaise generally has a long shelf life, typically lasting up to six months when stored properly.
Once opened, it’s recommended to use the product often within 2 to 3 weeks to enjoy its best quality. On the other hand, homemade vegan mayonnaise has a much shorter lifespan, often between 7 to 10 days, due to the absence of preservatives and stabilisers.
Correct Storage Methods
For optimal preservation, one should store vegan mayonnaise in the fridge at a consistent, cold temperature.
Whether store-bought or homemade, the product should be kept in an airtight container to prevent contamination and odour absorption.
It’s crucial to avoid leaving vegan mayonnaise at room temperature for extended periods to prevent spoilage.
- Unopened: Store in a cool, dark place such as a pantry.
- Opened/Homemade: Refrigerate immediately in an airtight container.
Equipment and Tools
Creating vegan mayonnaise is simplified with the right equipment. From blending appliances to accessory utensils, having these on hand can make the emulsion process efficient, yielding a creamy and stable result.
Immersion Blender: It is the best choice for making vegan mayonnaise at home quickly and easily.
With its powerful blade that can be directly immersed in your ingredients, it helps you achieve a thick and creamy mayonnaise in no time.
Food Processor: When larger batches are required, a food processor can be quite handy. It provides ample space and consistent power to blend ingredients uniformly.
Blender: Standard blenders, including high-performance ones, are suitable for those who do not have an immersion blender. However, they can sometimes be less effective at creating the desired emulsion.
Stand Mixer: While not as common for this task, some individuals use stand mixers with a whisk attachment. This method can be more labour-intensive and time-consuming.
- Glass Jar: Ideally, one should use a tall and narrow glass jar with an opening wide enough for the immersion blender. This promotes optimal blending and can also be used for storing the vegan mayonnaise.
- Silicone Spatulas: They ensure all ingredients are incorporated from the sides of the jar or food processor.
- Measuring Spoons and Cups: To precisely measure oil, non-dairy milk, and other ingredients for consistent results.
- Drip-Free Oil Dispenser: Helpful for adding oil in a thin, controlled stream while blending, which is necessary for a stable emulsion.
When selecting the perfect vegan mayonnaise or attempting to make it at home, consumers should be aware of the various factors that can impact both the quality and taste of the product. It’s important to consider ingredients, their sources, and the preparation method.
When purchasing vegan mayonnaise, consumers should look for products with high ratings and positive feedback from other buyers.
Ingredients are crucial; one should opt for mayonnaise with unsweetened soya milk for a rich, creamy texture.
Substitutions like avocado or olive oil can be pivotal for those seeking variety in flavour and texture.
It’s beneficial to follow expert tips from taste tests.
- Check ingredient lists for unwanted additives or allergens.
- Opt for mayonnaise with non-GMO or organic ingredients if possible.
- Investigate the brand’s ethical practices, such as their approach to sustainability.
Homemade Versus Store-Bought
Homemade vegan mayonnaise allows for more control over the taste and nutritional content. Using vegan recipes one can experiment with various substitutions to tailor the condiment to their preferences.
For instance, combining unsweetened soy milk with different types of oil can alter the flavour profile significantly.
Consumers can find recipes with simple ingredients and steps, like the Simple Vegan Blog’s recipe, which calls for only four ingredients.
- Homemade vegan mayonnaise might lack preservatives, resulting in a shorter shelf life compared to store-bought versions.
- While homemade versions can be more economical and fresh, they require time and sometimes a level of culinary skill to achieve the desired consistency.
Frequently Asked Questions
This section addresses common queries about vegan mayonnaise, providing clear answers for those interested in plant-based alternatives to traditional mayo.
Which ingredients are commonly used in making vegan mayonnaise?
Vegan mayonnaise typically includes a base of silken tofu or aquafaba, with oil, vinegar or lemon juice, and seasoning to taste.
The ideal tofu for vegan mayonnaise should be silken to ensure a smooth and creamy texture.
Are there health benefits to choosing vegan mayonnaise over traditional mayonnaise?
Vegan mayonnaise often contains fewer saturated fats and cholesterol compared to its egg-based counterpart, potentially offering a heart-healthier choice.
Due to its plant-based nature, vegan mayonnaise also suits those with egg allergies or intolerances.
What are some of the leading brands offering vegan mayonnaise?
Leading brands offering vegan mayonnaise include Hellmann’s, Vegenaise, and Earth Balance. They cater to a growing demand for plant-based condiments, providing a variety of flavours and formulations.
How can you create a creamy vegan mayonnaise without using soy products?
For those avoiding soy, a creamy vegan mayonnaise can be made using ingredients like unsweetened plant milk and oil emulsified.
Mustard and lemon juice or vinegar are also added to achieve the desired tanginess and consistency.
Can you make vegan mayonnaise using aquafaba and how does it compare in texture to regular mayonnaise?
Yes, aquafaba-based vegan mayonnaise can replicate the texture of regular mayonnaise closely.
Aquafaba, the liquid from cooked chickpeas, whips up effectively with oil to create a smooth and thick consistency akin to traditional mayo.
What alternatives to mayonnaise can vegans use in their recipes?
Vegans might consider using alternatives like mashed avocado, hummus, or cashew cream in place of mayonnaise.
These substitutions offer distinct flavour profiles and health benefits, expanding the culinary versatility of vegan dishes.
Vegan mayonnaise has established itself as a credible and tasty alternative to traditional, egg-based mayonnaise. Key components such as oil, plant-based milks like soy CookUnity, or aquafaba, alongside vinegar or lemon juice, create the familiar creamy texture consumers expect.
Those preferring homemade versions can combine ingredients such as soy milk and lemon juice, with a touch of mustard and sweetener to taste, achieving a result that rivals store-bought varieties, as noted in recipes from sources like A Sparkle of Genius.
Brands have taken note of this rising trend, offering a range of flavours and ingredient combinations. One may find items incorporating avocado oil, pea protein, or modified food starch, among other vegan-friendly ingredients. The market diversity ensures there’s a version to suit almost every palate and dietary requirement.
Conclusively, one can say that vegan mayonnaise is more than just a condiment for those following a plant-based diet; it’s a versatile staple that appeals to a broader audience seeking health-conscious alternatives. It retains the ability to enhance a wide array of dishes, from sandwiches to salads, making it a welcome addition to any kitchen.