Vegan mayonnaise

Description

Vegan mayonnaise is a smooth, creamy emulsion with a light beige color and a subtly tangy-salty flavor reminiscent of traditional mayonnaise, often with hints of mustard or garlic depending on the additions. Made from vegetable oils and egg substitutes (aquafaba, soy milk, tofu, or commercial stabilizers), it works well as a base for sauces, dips, salads, sandwiches, and aioli, as well as a substitute in baking or dishes that require whitening and binding of ingredients. Nutritionally, it primarily provides plant fats, mainly unsaturated, vitamin E, and energy, contains no cholesterol, and may have less saturated fat than egg mayonnaise; the protein content depends on the base used. Store in the refrigerator in a closed container: homemade mayonnaise is best consumed within 5–7 days, while store-bought products should be used according to the label after opening, avoiding cross-contamination.