Let’s be real—sometimes you just want a creamy, dreamy condiment to pull your whole meal together. Whether you’re slathering it on a sandwich or using it as a dip for your sweet potato fries, mayo is a go-to. But if you’re plant-based (or just health-conscious), you’ve probably wondered: is there a lighter, egg-free option that still satisfies?

Enter: vegan protein mayo. This four-ingredient game-changer gives you all the rich, tangy goodness of traditional mayo—without the eggs, and with an added protein boost. The best part? It takes just minutes to whip up and comes in at under 400 calories per serving.

Why Vegan Protein Mayo Deserves a Spot in Your Fridge

A Healthier Spread for a Plant-Based Life

The thing about condiments (even healthy ones) is that they’re sneaky. You don’t think you’re adding many calories, but over time, they really add up. That’s why it’s important to know what’s in your spread.

Vegan protein mayo cuts the fluff—no egg yolks, no preservatives, and nothing artificial. Plus, this version is packed with plant-based protein, which can help keep you full and energized.

And don’t worry, you won’t miss the eggs. That creamy texture? It comes from aquafaba, the magical liquid hiding in your can of chickpeas. Seriously.

What Is Aquafaba—and Why Are Vegans Obsessed?

What Is Aquafaba Made Of?

Aquafaba is the viscous water leftover from cooked or canned chickpeas. Its name literally means “bean water” in Latin (aqua = water, faba = bean), and it’s quickly become a staple in vegan kitchens because it mimics egg whites beautifully.

You can whip it into meringues, fold it into pancakes, or—yes—turn it into vegan protein mayo. It’s one of the most versatile egg replacers out there.

Is Aquafaba Healthy?

Great question. While aquafaba isn’t a protein powerhouse on its own, it’s very low in calories and fat. According to a study published in Food Hydrocolloids (source), aquafaba contains trace proteins and saponins that contribute to its foaming and emulsifying properties—making it a smart choice for low-fat, egg-free cooking.

It’s also allergen-friendly and cholesterol-free. In short? It’s a win for health, sustainability, and flavor.

Vegan Protein Mayo Ingredients: Just 4 and You’re Golden

Building Blocks of the Best Vegan Mayo

You only need four pantry staples to create a rich, satisfying vegan protein mayo. These ingredients work together to form the perfect base for spreads, dressings, or even a fiery spicy vegan mayo (just add hot sauce or sriracha!).

Let’s take a closer look:

1. Aquafaba – Acts as an egg replacer and emulsifier.
   
2. Silken Tofu – Adds protein and creaminess without overpowering flavor.
   
3. Avocado Oil – A heart-healthy fat that helps with consistency.
   
4. Lemon Juice – For tang and freshness.
   

This combo gives you 10 grams of plant-based protein per serving and keeps things light at under 400 calories. Perfect for lunch, supper, or anything in between.

4-Ingredient Vegan Protein Mayo (High Protein & Under 200 Calories)

Recipe by highproteinrecipe.comCuisine: breakfast, lunch, dinnerDifficulty: Easy

Servings

2

meals

Prep time

5

minutes

Cooking time

5

minutes

Calories

195

kcal

This creamy Vegan Protein Mayo is packed with flavor and extra plant-based protein. Perfect for sandwiches, salads, and dips, it’s a healthy twist on a classic favorite. Whip it up in minutes with simple ingredients like silken tofu, mustard, and lemon juice!

Ingredients for Vegan Protein Mayo

• 1/4 cup aquafaba (liquid from canned chickpeas)

• 1/2 cup silken tofu

• 1 tbsp avocado oil

• 1 tbsp lemon juice

• Spices

• Salt to taste

• Optional: pinch of garlic powder or smoked paprika for flavor

Directions

• Blend it up:
  Add all ingredients to a blender or food processor and blend until completely smooth and creamy (about 30–45 seconds).
• Adjust:
  Taste and adjust lemon or salt if needed.
• Chill time: Chill before serving for best flavor and texture.

Notes

• Add garlic powder, dijon mustard, or Sriracha for a spicy vegan mayo kick
• Having guests over? Just double or triple the ingredients.

Vegan Mayo Calories: Smarter Spreads, Better Balance

While mayo—even vegan mayo—is a condiment and should be enjoyed in moderation, this version gives you a protein boost without compromising your health goals.

Let’s compare:

• Traditional mayo: ~90–100 calories per tablespoon, almost all fat, zero protein.
  
• This vegan protein mayo: Under 200 calories per 1/4 cup, 10g of protein, healthy fats.
  

It’s satisfying and smart. You just can’t beat that combo.

Bonus: Vegan Protein Mayo Makes Every Meal Better

Add it to your sandwich, serve it alongside roasted veggies, or swirl it into a grain bowl. It works with everything. And if you like a little heat, a dash of sriracha transforms this into a bold, addictive spicy vegan mayo.

FAQ: Everything You’ve Wondered About Vegan Protein Mayo

Final Thoughts

Vegan protein mayo is more than just a substitute—it’s a smarter, more nourishing version of a classic condiment. With just four simple ingredients and a blender, you’ve got a high-protein, plant-based spread that fits your lifestyle and fuels your body.

So next time you need something creamy, flavorful, and just a little extra—skip the store-bought jar and whip up your own. Your sandwiches, salads, and wraps will thank you.

4-Ingredient Vegan Protein Mayo - Simple & Fab | High Protein Recipe

Boost your meals with this easy vegan protein mayo — a creamy, high-protein, plant-based spread made with simple, wholesome ingredients.

Type: appetizer, condiment,

Keywords: High protein mayo,High protein high energy,homemade mayonaise avocado oil,Traditional mayonnaise recipe,How to make mayonnaise in a blender

Recipe Yield: 2 Servings

Calories: 285

Preparation Time: PT5M

Cooking Time: PT5M

Total Time: PT10M

Recipe Ingredients:

• 1/2 cup non-fat plain Greek yogurt
• 1 whole egg (pasteurized preferred)
• 1 tbsp avocado oil
• 1 tsp Dijon mustard
• 1 tsp lemon juice
• Salt to taste
• Optional: pinch of garlic powder or smoked paprika for flavor

Recipe Instructions: Instructions: With a Blender: Add all ingredients to a blender. Blend for 30 seconds until the mixture is smooth and emulsified. If it’s too thick, add a splash of water. How to Make Mayonnaise Without a Blender: Use a whisk and a deep mixing bowl. Add egg, mustard, and lemon juice. Slowly drizzle in avocado oil while whisking vigorously to emulsify. Stir in Greek yogurt last. Taste and adjust seasoning. Store in an airtight container.

Editor's Rating:
4.3