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Vegane Mayonnaise – Zutaten und Zubereitung. Wie stellt man vegane Mayonnaise her?
Vegan
Pflanzliche Ernährung
Kulinarische Grundlagen
Rezepte
Lebensmittelwissenschaft
Eier
Mayonnaise
Felix Weber
Autor
2026-09-24
Datum
4 Min. Lesezeit
article.read_time
4
Kapitel
Ablehnung von tierischen Produkten wie Eiern oder Milch scheint das Spektrum an Gerichten in unserer täglichen Ernährung erheblich einzuschränken. Aber das ist keine Regel, denn Veganer haben viele originelle Wege gefunden, den Geschmack und die Konsistenz bestimmter Produkte wiederherzustellen, die traditionell aus Kuhmilch hergestellt werden, darunter Mayonnaise.
Plant-based mayonnaise: A cruelty-free substitute for conventional recipes
The growing adoption of exclusively plant-based dietary patterns is reflected both in scientific research dismantling long-standing misconceptions about this nutritional approach and in the expanding availability of specialized food products. Individuals choosing to eliminate animal-derived ingredients from their meals now have access to a rich selection of vegan alternatives that enable the creation of diverse, flavorful, and globally inspired dishes. Among the essential substitutes for traditional components, plant-based mayonnaise occupies a unique position—a versatile addition to sauces, dressings, and sandwiches that significantly enhances the taste profile of meals and introduces a new dimension to plant-centric daily menus.
Composition of vegan mayonnaise: A comprehensive breakdown of plant-based alternatives
The vegan iteration of mayonnaise, in strict adherence to plant-based dietary principles, systematically excludes all animal-derived components—most notably eggs in any manifestation and pork-derived gelatin—replacing them entirely with botanical ingredients. The method of preparation varies depending on whether one opts for a commercially produced version or undertakes the process independently in a home kitchen. For homemade variants, the foundational base may comprise cooked white beans, plant-based milk substitutes, or aquafaba—the viscous liquid obtained from either cooking chickpeas or draining canned chickpeas. This base is subsequently emulsified with vegetable oil, an acidic element (such as lemon juice or vinegar), and seasonings, with particular emphasis on the inclusion of black salt (Kala-namak), which imparts a distinct egg-like flavor without the use of actual eggs. In contrast, industrially manufactured vegan mayonnaise incorporates an array of additional compounds designed to enhance stability, preservation, and shelf life—a requirement dictated by prolonged storage in retail environments. Common constituents in such formulations include vegetable oils, modified starch, plant-based proteins (e.g., soy or pea protein), guar gum as a thickening agent, antioxidants to prevent rancidity, and, on occasion, natural colorants like turmeric.
Egg-free mayonnaise for plant-based diets – retail availability and approximate market pricing
Vegan mayonnaise products are most readily available in specialty stores focusing on organic and plant-based foods, where the inventory is curated to meet the needs of individuals following vegan diets. Additionally, these culinary items can be conveniently purchased through online retailers, offering a practical solution for bulk or larger-scale grocery orders. In contrast, mainstream supermarkets and discount chains often present challenges when searching for egg-free mayonnaise due to their limited selection of products tailored specifically to vegan consumers. From a financial perspective, the cost of a jar of vegan mayonnaise tends to exceed that of conventional egg-based varieties. The final price point is contingent upon the specific manufacturer as well as the pricing policies of the retail outlet. As a general benchmark, a 250-milliliter container typically retails for between ten and twelve units of the local currency—though both lower-priced and premium options exist depending on brand reputation and geographic market variations.
Homemade plant-based mayonnaise – a tested step-by-step recipe featuring two foundational variations
The internet abounds with diverse recipes for a plant-based substitute for traditional mayonnaise, with the most frequently encountered versions relying on canned white beans or the liquid from chickpea cans—commonly referred to as aquafaba. The choice of base ingredient affects not only flavor but also the nutritional profile of the final product: bean-based mayonnaise allows for a reduction in fat content, resulting in a lower-calorie sauce. Meanwhile, the aquafaba version offers a practical solution for those simultaneously preparing other chickpea-based dishes, such as hummus or falafel. Both variants are characterized by a creamy texture and versatility in use—from dips to sandwich spreads. This recipe is particularly recommended not only for vegans but also for individuals with egg allergies who seek safe alternatives to conventional products.
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