Mayonnaise substitutes
Mayonnaise is Creamy condiment made from eggs, oil, and vinegar or lemon juice, used for spreading and binding.
Greek Yogurt
Use the same amount as the mayonnaise you are replacing
The best substitutes for mayonnaise are Greek yogurt, sour cream, avocado, or homemade mayo made with aquafaba or silken tofu.
At a glance
| # | Substitute | Instead of mayonnaise, use |
|---|---|---|
| 1 | Greek Yogurt | Same amount |
| 2 | Sour Cream | Same amount |
| 3 | Avocado | Same amount |
| 4 | Homemade Mayo (Aquafaba) | Same amount |
| 5 | Silken Tofu | Same amount |
| 6 | Coconut Cream | Same amount |
| 7 | Hummus | Same amount |
| 8 | Tahini | Same amount |
Every mayonnaise substitute
Substitutes for Mayonnaise with ratios
1. Greek Yogurt
Use the same amount
Thick, creamy yogurt with tangy flavor and similar texture
What changes
- Covers
- Moisture & hydration
- Acid
- Binding
- Emulsifying
- Misses
- Fat & richness — not covered
2. Sour Cream
Use the same amount
Creamy dairy product with tangy flavor and similar texture
What changes
- Covers
- Fat & richness
- Moisture & hydration
- Acid
- Binding
- Emulsifying
3. Avocado
Use the same amount
Creamy fruit that can be mashed or blended for spreadable texture
What changes
- Covers
- Fat & richness
- Moisture & hydration
- Binding
- Misses
- Acid — not covered
- Emulsifying — not covered
4. Homemade Mayo (Aquafaba)
Use the same amount
Vegan mayonnaise made with chickpea liquid
What changes
- Covers
- Fat & richness
- Moisture & hydration
- Acid
- Binding
- Emulsifying
5. Silken Tofu
Use the same amount
Soft tofu that can be blended smooth for creamy texture
What changes
- Covers
- Moisture & hydration
- Binding
- Emulsifying
- Misses
- Fat & richness — not covered
- Acid — not covered
6. Coconut Cream
Use the same amount
Thick cream from coconut milk with similar texture
What changes
- Covers
- Fat & richness
- Moisture & hydration
- Binding
- Emulsifying
- Misses
- Acid — not covered
7. Hummus
Use the same amount
Chickpea spread with different flavor but similar texture
What changes
- Covers
- Moisture & hydration
- Acid
- Binding
- Emulsifying
- Misses
- Fat & richness — not covered
8. Tahini
Use the same amount
Sesame seed paste with different flavor but similar texture
What changes
- Covers
- Fat & richness
- Binding
- Emulsifying
- Misses
- Moisture & hydration — not covered
- Acid — not covered
What mayonnaise does in a recipe
Mayonnaise is an emulsion — oil and a little vinegar or lemon held together by egg yolk — and that is why it quietly does several jobs at once. It is mostly fat, so it enriches; it is already emulsified, so it keeps a dressing from splitting; it is thick and sticky, so it binds tuna or potato salad into one scoopable mass; and the vinegar in it is why a sandwich tastes bright rather than merely oily. Most swaps cover some of that and not all of it, and the two most often lost are the fat and the tang.
Tips for substituting mayonnaise
- Mayonnaise adds creaminess and helps bind ingredients together
- Mayonnaise can be used as a base for many sauces and dressings
- Mayonnaise works well in baking to add moisture and richness
- Mayonnaise can be flavored with herbs, spices, and other ingredients
- Mayonnaise should be stored in the refrigerator after opening
- Mayonnaise can separate if frozen, so it's best to use fresh
- Mayonnaise adds creamy, tangy flavor to dishes
- Mayonnaise can be used in both sweet and savory dishes
- Mayonnaise pairs well with mustard, pickles, and herbs
- Mayonnaise works well in sandwiches, salads, and dips
- Mayonnaise can be used to make dressings and sauces
- Store mayonnaise in the refrigerator