Mayonnaise is a classic condiment, a creamy binder for salads and a rich spread for sandwiches. But whether you're managing dietary restrictions, seeking a healthier option, or simply find the jar empty right when you need it, there are many effective replacements. Finding a great alternative for mayonnaise doesn't mean sacrificing flavor or texture. In fact, swapping it out can introduce new, exciting taste profiles to your favorite recipes, from tangy and light to rich and nutty.
This guide is designed to help you make that swap seamlessly. We'll explore eight of the best mayonnaise substitutes, covering everything from creamy dairy options like Greek yogurt and cottage cheese to versatile plant-based solutions like avocado, cashew cream, and even aquafaba. For each alternative, you'll find a clear breakdown of its flavor, ideal texture, and best culinary uses. We'll also provide simple conversion ratios to ensure your potato salad, coleslaw, or chicken salad turns out perfectly every time. Forget bland, disappointing swaps; this list will give you the confidence to ditch the jar and discover a new go-to condiment for any occasion.
1. Greek Yogurt
Greek yogurt is an excellent, protein-rich alternative for mayonnaise, offering a similar thick, creamy texture and a pleasant tangy flavor. It's made by straining regular yogurt to remove the whey, resulting in a much denser consistency that holds up well in dressings, dips, and spreads. This makes it a fantastic substitute in recipes where you want creaminess without the high fat content of traditional mayo.
Many health-conscious food brands and communities already embrace Greek yogurt. You'll find it used in salad dressings at chains like Sweetgreen and in various prepared foods at Whole Foods. It's also a staple in the fitness and meal-prep communities for its high protein content.
How to Use Greek Yogurt as a Mayo Swap
The best part about using Greek yogurt is how simple the swap is.
- Conversion Ratio: You can substitute Greek yogurt for mayonnaise using a 1:1 ratio. If a recipe calls for one cup of mayonnaise, simply use one cup of plain, full-fat Greek yogurt.
- Flavor Profile: While tangy, Greek yogurt lacks the distinct savory, slightly oily flavor of mayo. To replicate it, mix in a small amount of lemon juice, a pinch of salt, and a dash of Dijon mustard.
- Best For: This swap works best in cold applications. Use it for tuna salad, chicken salad, potato salad, creamy dressings, and as a sandwich spread. It’s a great way to lighten up your favorite salads, and you can explore more healthy options for your weekly menu by checking out these meal-prep salad ideas.
Pro Tip: Choose a full-fat or 5% milkfat Greek yogurt for the creamiest texture and richest flavor, which will most closely mimic the mouthfeel of mayonnaise. Avoid using it in baked or heated dishes, as it can separate and curdle.
2. Avocado or Avocado Oil Mayo
Avocado offers a creamy, plant-based alternative for mayonnaise, bringing a rich, buttery texture and a host of nutritional benefits. Whether mashed fresh or used as an oil to create a mayo-like emulsion, it’s packed with heart-healthy monounsaturated fats, fiber, and potassium. This makes it a fantastic, whole-food substitute that adds both flavor and nutrients to your meals.
The popularity of avocado mayo has soared, largely thanks to brands like Primal Kitchen and Chosen Foods, which are staples in the paleo and health-food communities. You'll also see fresh avocado used as a creamy element in bowls at trendy eateries like Dig or as a spread in modern Mexican-inspired cafes.
How to Use Avocado as a Mayo Swap
Using avocado is simple, whether you're mashing it fresh or using a pre-made avocado oil mayo.
- Conversion Ratio: For mashed avocado, use a 1:1 ratio. One cup of mayonnaise can be replaced with one cup of mashed avocado. For store-bought avocado oil mayo, the ratio is also 1:1.
- Flavor Profile: Fresh avocado is mild and buttery. To enhance its flavor and prevent browning, mix in a squeeze of lemon or lime juice and a pinch of salt. Avocado oil mayo has a flavor very similar to traditional mayonnaise.
- Best For: Mashed avocado is perfect as a spread on sandwiches, burgers, and toast. It’s also a great binder for a healthier take on egg salad or chicken salad. This swap is ideal for anyone looking for nutritious plant-based fats, and it fits perfectly within a low-carb vegetarian diet meal plan.
Pro Tip: When using fresh mashed avocado, prepare it just before serving to maintain its bright green color. To store leftovers, press plastic wrap directly onto the surface of the avocado mixture to minimize air exposure and slow down oxidation.
3. Hummus
Hummus is a creamy and flavorful Middle Eastern spread made from chickpeas, tahini (sesame paste), lemon juice, and garlic. It serves as a fantastic, nutrient-dense alternative for mayonnaise, providing a smooth texture along with a good source of plant-based protein and fiber. Its distinctive nutty and savory flavor profile adds a new dimension to sandwiches and wraps.
This versatile spread has become a global staple, with brands like Sabra and Cedar's widely available in supermarkets. You'll find it featured in sandwiches at Mediterranean restaurants and health-conscious chains like Sweetgreen, where it's valued for its wholesome ingredients and satisfying consistency. It's a go-to choice for those seeking a dairy-free and vegan mayo substitute.
How to Use Hummus as a Mayo Swap
Using hummus as a mayonnaise replacement is straightforward and adds instant flavor.
- Conversion Ratio: You can substitute hummus for mayonnaise using a 1:1 ratio. If your recipe needs half a cup of mayo, simply use half a cup of hummus.
- Flavor Profile: Hummus has a rich, earthy, and garlicky taste that is quite different from mayo. Its natural flavor works well on its own, but you can mix in roasted red peppers or extra garlic for more depth.
- Best For: This substitute shines in sandwiches, wraps, and as a binder in certain cold salads. Use it in a chickpea "tuna" salad or spread it on a turkey sandwich. It pairs exceptionally well with Mediterranean-inspired ingredients like feta, olives, and sun-dried tomatoes.
Pro Tip: For a consistency closer to mayonnaise, choose a very smooth, creamy hummus variety. You can also thin it out by whisking in a small amount of extra lemon juice or a drizzle of olive oil until you reach your desired texture.
4. Cashew Cream
Cashew cream is a rich, dairy-free alternative for mayonnaise made from blending soaked raw cashews with water. Its neutral, buttery flavor and luxurious, smooth texture provide a fantastic base that closely mimics the creaminess of traditional mayo, making it a go-to for plant-based and vegan recipes. This substitute offers a wonderful mouthfeel without any eggs or dairy.
This vegan staple is heavily featured in high-end plant-based restaurants and popular cooking blogs like Minimalist Baker and Oh She Glows. Its versatility and simple preparation have made it a favorite in the vegan community for creating creamy dressings, dips, and spreads from scratch.
How to Use Cashew Cream as a Mayo Swap
Creating this substitute at home is straightforward and allows for complete control over the final flavor and consistency.
- Conversion Ratio: You can generally substitute cashew cream for mayonnaise using a 1:1 ratio. If a recipe needs half a cup of mayo, use half a cup of prepared cashew cream.
- Flavor Profile: To make it taste more like mayo, blend the soaked cashews with water, lemon juice, a bit of apple cider vinegar, Dijon mustard, and a pinch of salt. You can even add nutritional yeast for a deeper, umami-rich flavor.
- Best For: Cashew cream excels in cold applications like coleslaw, potato salad, creamy pasta salads, and as a sandwich spread. It’s also an excellent base for dips and dressings. If you find yourself with cashews and lemons on hand, you can discover new ways to use them by looking up recipes based on what you have and find a recipe by ingredients on hand.
Pro Tip: For a super smooth cream, soak raw (not roasted) cashews in hot water for at least 30 minutes before blending. Use a high-speed blender to achieve the best, silkiest texture. Store your homemade cashew cream in an airtight container in the refrigerator for up to five days.
5. Cottage Cheese or Ricotta
Cottage cheese and ricotta are high-protein, dairy-based alternatives that can be transformed into a surprisingly creamy and versatile substitute for mayonnaise. When blended, their lumpy texture becomes incredibly smooth, offering a mild, slightly tangy flavor that serves as an excellent base for various spreads and dressings. This makes them a fantastic choice for anyone looking for a lighter, protein-packed option.
This swap is gaining popularity in fitness and meal-prep communities for its impressive nutritional profile. You'll see high-protein blended cottage cheese toast trending on social media, and it's a staple in many modern, health-focused cafes and sandwich shops. Its use is also well-established in Eastern European cuisines as a traditional spread.
How to Use Cottage Cheese or Ricotta as a Mayo Swap
The key to using these cheeses is blending them to achieve the right consistency.
- Conversion Ratio: Substitute cottage cheese or ricotta for mayonnaise using a 1:1 ratio. If a recipe calls for half a cup of mayo, use half a cup of the blended cheese mixture.
- Flavor Profile: To mimic mayonnaise, blend the cheese with a squeeze of lemon juice, a dash of Dijon mustard, and a pinch of salt. For extra depth, add garlic powder, paprika, or fresh herbs like dill or chives.
- Best For: This alternative for mayonnaise shines in cold applications like sandwich spreads, dips, and creamy pasta salads. It’s perfect for adding a protein boost to tuna or chicken salad and works well as a base for a healthier ranch or green goddess dressing. If you're mindful of your intake, you can analyze your recipe's nutritional value with a recipe calorie calculator.
Pro Tip: Use a food processor or a high-powered blender to whip the cottage cheese or ricotta until it's completely smooth and creamy. Opt for full-fat varieties for the richest flavor and best texture, which will more closely resemble the mouthfeel of traditional mayonnaise.
6. Aquafaba (Chickpea Liquid)
Aquafaba is the starchy, protein-rich liquid found in a can of chickpeas, and it's a revolutionary vegan alternative for mayonnaise. This unassuming liquid has a unique ability to mimic the emulsifying properties of egg yolks, allowing it to be whipped with oil to create a thick, creamy, and surprisingly stable mayo. It provides a neutral base that perfectly carries other flavors, just like its traditional counterpart.
This ingredient became a game-changer in the vegan community around 2014 and is now celebrated by plant-based chefs and blogs worldwide. You'll see it featured in recipes from creators like The Minimalist Baker and in popular cookbooks such as 'The Plant-Based Solution,' where it's used to create everything from meringues to creamy dressings.
How to Use Aquafaba as a Mayo Swap
Making mayonnaise from aquafaba requires a bit of technique, but the results are well worth the effort.
- Conversion Ratio: A typical ratio is 3 tablespoons of aquafaba to 1 cup of neutral oil. The aquafaba replaces the egg in a traditional mayo recipe. If you're new to making emulsions, it helps to understand how to convert recipe measurements to ensure you get the right consistency.
- Flavor Profile: Aquafaba itself is very mild. To achieve a classic mayo taste, you'll need to add an acid like lemon juice or apple cider vinegar, a pinch of salt, and a teaspoon of Dijon mustard for that familiar savory tang.
- Best For: This is the ultimate swap for creating a vegan mayonnaise from scratch. It’s perfect for sandwiches, creamy dressings, aiolis, and dips where a true mayo texture is essential. It performs beautifully in cold applications like coleslaw and vegan potato salad.
Pro Tip: Use an immersion blender for the best results. Start by blending the aquafaba and seasonings, then slowly drizzle in the oil in a thin, steady stream while continuously blending. This gradual process is key to creating a stable emulsion. Make sure your ingredients are at room temperature for an even easier blend.
7. Mashed Tofu with Oil
Mashed tofu with oil is a brilliant vegan alternative for mayonnaise, especially for those seeking a protein-packed and versatile option. By blending silken tofu with a neutral oil, lemon juice, and seasonings, you can create a remarkably creamy and smooth spread that mimics the consistency of traditional mayo. Its neutral flavor base makes it highly adaptable to various culinary applications.
This plant-based substitute has deep roots in Asian culinary traditions and has been widely adopted by the modern vegan movement. You'll find it featured in plant-based Asian fusion restaurants and celebrated by vegan chefs for its nutritional profile and creamy texture. It's a go-to for adding richness and protein to vegan dishes without dairy or eggs.
How to Use Mashed Tofu as a Mayo Swap
Creating this mayo substitute is straightforward, requiring just a blender or food processor.
- Conversion Ratio: Substitute mashed tofu mayonnaise for traditional mayo using a 1:1 ratio. For every cup of mayo a recipe needs, use one cup of your prepared tofu blend.
- Flavor Profile: The base flavor is quite neutral. To achieve a classic mayo taste, blend silken tofu with a neutral oil (like grapeseed or avocado), a squeeze of lemon juice, a pinch of salt, and a small amount of Dijon mustard. For an Asian-inspired twist, add a dash of sesame oil.
- Best For: This swap excels in cold dishes like potato salads, slaws, and as a creamy base for dips. It's an excellent sandwich spread and works wonderfully in vegan "tuna" salad made with chickpeas or "egg" salad made with crumbled firm tofu.
Pro Tip: You must use silken or soft tofu for this recipe. Firm or extra-firm varieties will result in a grainy, unpleasant texture. For the smoothest consistency, press the silken tofu lightly to remove excess water before blending.
8. Sour Cream or Crème Fraîche
Sour cream and its richer cousin, crème fraîche, are tangy, thick dairy products that serve as a wonderful alternative for mayonnaise. Their fermented nature provides a complex, acidic flavor profile that adds depth to recipes. With a creamy consistency similar to mayo, they integrate seamlessly into dressings, dips, and spreads, offering a luxurious mouthfeel.
These ingredients are staples in European culinary traditions. Sour cream is central to Eastern European and Russian cuisines, often used in dishes like borscht and stroganoff, while crème fraîche is a cornerstone of French cooking, valued for its rich, less tangy flavor and resistance to curdling when heated. You'll find them used as baked potato toppings in delis and as a base for creamy sauces in high-end restaurants.
How to Use Sour Cream or Crème Fraîche as a Mayo Swap
Swapping in sour cream or crème fraîche is straightforward and allows for easy customization.
- Conversion Ratio: You can substitute sour cream or crème fraîche for mayonnaise using a 1:1 ratio. If your recipe needs half a cup of mayo, simply use half a cup of full-fat sour cream.
- Flavor Profile: Both are tangier than mayo. To better mimic the flavor, you can thin them slightly with a bit of lemon juice or white vinegar and add a pinch of salt. For a richer, more complex taste, crème fraîche is the superior choice.
- Best For: This swap is excellent in both cold and warm applications. Use it in potato salads, dips, and as a spread for roast beef sandwiches (especially when mixed with horseradish). It’s also fantastic for adding creaminess to fish dishes when combined with fresh dill.
Pro Tip: Always choose full-fat varieties for the best texture and to prevent separation, especially in warm dishes. Crème fraîche is particularly stable when heated, making it a reliable choice for creamy sauces and baked goods.
8 Mayonnaise Alternatives Comparison
| Item | 🔄 Implementation complexity | 💡 Resource requirements | ⭐ Expected outcome (quality/texture) | ⚡ Speed/efficiency | 📊 Ideal use cases / Key advantages |
|---|---|---|---|---|---|
| Greek Yogurt | Low — simple swap, no special technique | Common, affordable, refrigerated | ⭐⭐⭐ — thick, tangy, protein-rich | ⚡ Very quick (ready-to-use) | Sandwiches, salads, dips; low-calorie, probiotic |
| Avocado / Avocado Oil Mayo | Low — easy mash or blend, watch oxidation | Fresh avocados or avocado oil; higher cost | ⭐⭐⭐⭐ — rich, buttery, visually appealing | ⚡ Quick but perishable (browns fast) | Toasts, burgers, bowls; heart-healthy fats, vegan option |
| Hummus | Low–Medium — store-bought simple, homemade needs blending | Canned or cooked chickpeas, tahini, blender | ⭐⭐⭐ — creamy, nutty, fiber-rich | ⚡ Quick with store-bought; moderate if blended | Wraps, Mediterranean dishes; plant protein and fiber |
| Cashew Cream | Medium — soaking and high-speed blending needed | Raw cashews, blender/food processor, soak time | ⭐⭐⭐⭐ — silky, neutral, closest mayo texture | ⚡ Moderate (prep and soak time required) | Vegan spreads, creamy sauces; versatile, customizable |
| Cottage Cheese / Ricotta | Low — requires blending for smoothness | Widely available dairy, blender | ⭐⭐⭐ — high-protein, tangy, can mimic mayo when smooth | ⚡ Quick after blending | High-protein meal prep, sandwiches; affordable, filling |
| Aquafaba (Chickpea Liquid) | High — technique-sensitive emulsification | Canned chickpea liquid, oil, mixer/blender | ⭐⭐⭐⭐ — very mayo-like when done correctly | ⚡ Moderate — requires careful whipping | Vegan mayo replacement, reduces food waste; egg-free |
| Mashed Tofu with Oil | Medium — blend silken tofu to smoothness | Silken tofu, neutral oil, blender | ⭐⭐⭐ — neutral, smooth, protein-rich | ⚡ Quick to prepare | Asian and vegan dishes, high-protein applications |
| Sour Cream / Crème Fraîche | Low — thin to desired consistency | Common dairy, refrigerated | ⭐⭐⭐⭐ — rich, tangy, good heat stability | ⚡ Very quick (minimal prep) | Warm dishes, baked potatoes, upscale flavors; richer mouthfeel |
Making the Perfect Swap for Your Kitchen
Your journey beyond the jar of traditional mayonnaise is officially underway. We have explored a wide array of delicious, versatile, and often healthier substitutes, proving that you don’t need eggs and oil to achieve that creamy, binding magic in your favorite dishes. Moving away from a kitchen staple can feel daunting, but as we’ve seen, the world of mayonnaise alternatives is rich with possibility. The key is to match the substitute to the specific job at hand.
From the tangy, protein-packed power of Greek yogurt in a chicken salad to the buttery richness of mashed avocado on a sandwich, each option brings its own unique character to the table. This isn't just about replacing a condiment; it's about expanding your culinary toolkit and discovering new flavor dimensions.
Your Next Steps to Mayo-Free Mastery
So, where do you go from here? The best way to find your perfect alternative for mayonnaise is to start experimenting. Don't be afraid to get creative and tailor these swaps to your personal taste.
- For Cold Salads (Tuna, Egg, Potato): Begin with Greek yogurt, blended cottage cheese, or sour cream. Their inherent tang and thick consistency make them natural fits. A great starting point is a 1:1 ratio, but remember to adjust seasonings like salt, pepper, and a squeeze of lemon juice to mimic that classic mayo flavor.
- For Spreads and Dips: Hummus and mashed avocado are your instant go-to options for a quick, no-fuss sandwich spread. For a more decadent and customizable dip, try whipping up a batch of cashew cream. You can infuse it with garlic, herbs, or spices to create a signature house dip.
- For Vegan Baking and Emulsions: Aquafaba is your secret weapon. Its ability to whip up into a stable, airy foam makes it an incredible base for a homemade vegan mayonnaise that rivals the real thing in both texture and appearance.
Why Mastering These Swaps Matters
Learning to use a good alternative for mayonnaise empowers you to take control of your meals. Whether your goal is to reduce fat and calorie intake, accommodate a vegan diet, or simply avoid an allergen, these substitutes provide the freedom to adapt almost any recipe. You can now whip up a creamy coleslaw for a vegan friend, pack a healthier lunch for your kids, or create a rich aioli without a single drop of egg.
Think of these alternatives not as mere replacements, but as upgrades. You are adding protein with cottage cheese, healthy fats with avocado, and plant-based goodness with cashew cream. The next time you reach for a creamy binder, pause and consider the possibilities. Your perfect swap is waiting, ready to make your next meal healthier, more inclusive, and incredibly delicious. Happy cooking
