Vegan Condiments, Spreads & Dips
Plant-Based Mayonnaise
1.1 Overview & Structure
Plant-based mayonnaise is a creamy condiment designed to replicate the thick, stable structure of traditional egg-based mayo using plant proteins and starches. Its physical build is an “emulsion”, which is a mixture of two liquids—oil and water—that would normally stay separate. To hold these together, manufacturers use “emulsifiers” like pea or soya protein, which have molecules that grab onto water at one end and oil at the other ¹ ⁵. Because it uses refined oils rather than whole plants, the cell walls have been entirely broken down, making the fats highly accessible and high in calories ¹ ³.
1.2 Physical & Culinary Performance
In its raw state from the jar, this mayonnaise is thick, glossy, and spoonable. When heated, the emulsion can “split”, meaning the oil and water separate, causing the sauce to become greasy or thin ¹ ⁵. It reacts to acids, such as vinegar or lemon juice, by becoming slightly tangier while maintaining its thickness ¹ ³. In the kitchen, it acts as a powerful binding agent for cold salads, stopping ingredients from separating by coating them in a moisture-resistant fat layer ¹ ³.
1.3 Storage & Life Hacks
This product is highly sensitive to temperature; if kept in a place that is too warm, the fats can become rancid, while freezing can permanently break the emulsion and turn the mayo into a watery mess ¹. Signs it has gone off include a yellowing of the colour or a sour, paint-like smell ¹. A clever life hack for boosting its nutritional profile is to whisk in a teaspoon of flax oil or walnut oil just before serving to increase the healthy Omega-3 content ¹.
1.4 Suitability & Ethics
Plant-based mayonnaise is strictly vegan and cholesterol-free, making it an ethical alternative to egg-based versions that rely on intensive poultry farming ¹ ³. However, “hidden” issues can include the use of EDTA, a preservative used to keep the colour from fading, or the use of unsustainably sourced oils ¹ ³ ⁵. While soya and mustard are common ingredients and must be checked by allergy sufferers, most versions are naturally gluten-free ³ ⁵.
1.5 Seasonality & Environment
Because it is made from shelf-stable refined oils and processed proteins, this mayo has no specific harvest season and is available year-round ¹. Its environmental footprint is significantly lower than egg-based mayo, as plant-based emulsions produce roughly two-thirds fewer greenhouse gas emissions ⁸. Rapeseed-based versions are generally the most land-efficient choice for UK consumers as they can be grown locally, reducing the “food miles” associated with transport ⁸ ⁹.
1.6 Safety & Consumption Context
Some sources describe plant-based mayo as a safe daily addition to a balanced diet, though it should be eaten in moderation due to its high calorie and sodium content ¹ ² ⁹. Traditionally, it is used sparingly as a “flavour carrier” rather than a primary food source ¹. Eating excessive amounts can lead to a very high intake of Omega-6 fats, which may contribute to inflammation if not balanced with Omega-3s from other sources ¹ ⁸.
1.7 Health & Nutrition Superpower
The primary nutritional benefit of rapeseed-based vegan mayo is its high level of Omega-3 ALA, an essential fatty acid that the body cannot make on its own ¹ ³. It also provides a significant dose of Vitamin E (Tocopherols) from the vegetable oil base, which acts as an antioxidant to protect the body’s cells ³ ⁷. While low in protein compared to whole foods, it serves as a cholesterol-free way to add “satiety”, or the feeling of fullness, to a meal ¹ ⁵.
1.8 Processing Fidelity & Energy Release
As a highly processed food, plant-based mayonnaise provides a very rapid release of energy because the fats and starches are already broken down ¹ ³. The “matrix” of the food is a synthetic one, created through high-speed blending and the addition of modified starches ¹ ⁵. This means it does not offer the slow-release benefits of whole seeds or nuts, and its molecular stability is dependent on the quality of the emulsifiers used to prevent the fats from becoming unstable ¹ ⁵.
1.9 Synthetic vs. Natural Synergy
In many commercial versions, synthetic vitamins or preservatives like EDTA interact with the natural fats in the oil ¹ ³. While these additives ensure the product stays “fresh” on the shelf for months, they do not provide the same synergy found in whole foods where fibre and phytochemicals work together ¹. For the best synergy, mixing vegan mayo with fresh garlic or herbs (as an Aioli) adds natural phytochemicals like Allyl isothiocyanate, which can support the immune system ³ ⁵.
2. Land-Use & Human Labour Efficiency
Nutrients per Hectare (N/H) Scoring
- Traditional Production Score: 12/100
Because mayonnaise is a processed condiment, its nutrient density is very low compared to its land-use requirements. It requires 4.0 m² of land to produce a 20g protein portion, yet provides almost no minerals or amino acids. - Ultra-Efficient Production Score: 38/100
Under the vertical production system, the oil-seed crops (like rapeseed) would remain in fields, but the protein isolates (pea/soya) and starches could be produced in hidden underground storeys or via Bio-fermentation tanks. This would dramatically increase the “nutrients per hectare” by stacking the production of the raw materials within the same footprint.
Human Labour Intensity (HLI) Scoring
- Traditional Labour Score: 28/100
This is a Labour Liberator at the farm level, as oilseeds are harvested entirely by machine. However, the “Cumulative Human Labour Burden” increases at the factory stage, where human oversight is required for the complex emulsification and bottling processes. - Automated Labour Score: 5/100
In the proposed model, the entire process from oil extraction to emulsification is handled by AI-driven closed-loop systems. This brings the score close to ‘Labour Liberation’, as human touch is removed from the high-speed processing and packaging lines.
This audit provides a comprehensive nutritional and environmental profile for Plant-Based Mayonnaise (e.g., Hellmann’s Vegan or Vegenaise). These condiments are designed to replicate the creamy emulsion of traditional egg-based mayonnaise using plant proteins—typically Pea Protein or Soya—and starches as emulsifiers. While they provide a similar mouthfeel and are naturally cholesterol-free, they are primarily comprised of refined vegetable oils (such as Rapeseed or Sunflower oil). Consequently, they are high in calories with a high concentration of Omega-6 and, in the case of rapeseed-based versions, Omega-3 ALA. This audit evaluates standard commercial vegan mayonnaise, which relies on modified starches and plant isolates to achieve structural stability without the use of egg yolks.
1. Main Nutrients Table
Strictly sorted in descending order by % Ref Value per 20g Protein Portion (2000.00g). All details provided are for Plant-Based Mayonnaise (Standard Commercial, Rapeseed Oil Base).
| Nutrient | % Ref Value per 20g Protein Portion | % Ref Value per 200 Cals | % Ref Value per 100g | Amount per 100g |
| Total Fat | 846.15% ² | 10.58% ² | 42.31% ³ | 33.00g ³ |
| Energy | 310.00% ² | 10.00% ² | 15.50% ³ | 310.00kcal ³ |
| Saturated Fat | 208.33% ² | 2.60% ² | 10.42% ³ | 2.50g ³ |
| Sodium (Na) | 75.00% ² | 0.94% ² | 3.75% ³ | 600.00mg ³ |
| Protein | 44.44% ² | 0.56% ² | 2.22% ³ | 1.00g ³ |
| Carbohydrate | 37.45% ² | 0.47% ² | 1.87% ³ | 5.00g ³ |
| Total Sugars | 32.59% ² | 0.41% ² | 1.63% ³ | 1.20g ³ |
| Manganese (Mn) | 10.75% ² | 0.13% ² | 0.54% ⁷ | 0.01mg ⁷ |
| Vitamin E | 6.67% ² | 0.08% ² | 0.33% ³ | 0.05mg ³ |
| Iron (Fe) | 1.36% ² | 0.02% ² | 0.07% ³ | 0.02mg ³ |
| Potassium (K) | 0.57% ² | 0.01% ² | 0.03% ³ | 1.00mg ³ |
| Vitamin C | 0.00% ² | 0.00% ² | 0.00% ³ | 0.00mg ³ |
| Vitamin B12 | 0.00% ² | 0.00% ² | 0.00% ³ | 0.00mcg ³ |
| Vitamin D | 0.00% ² | 0.00% ² | 0.00% ³ | 0.00mcg ³ |
| Iodine (I) | 0.00% ² | 0.00% ² | 0.00% ³ | Trace ⁴ |
| Vitamin B7 | No Ref ¹ | No Ref ¹ | No Ref ¹ | Trace ³ |
| Choline | No Ref ¹ | No Ref ¹ | No Ref ¹ | 5.0mg ³ |
2. Amino Acid Table
Strictly sorted in descending order by % Ref Value per 20g Protein Portion (2000.00g). All details provided are for Plant-Based Mayonnaise (Standard Commercial).
| Amino Acid | % Ref Value per 20g Protein Portion | Amount per 100g |
| Arginine (Arg) | 90.40% ² | 0.08g ³ |
| Glutamic Acid (Glu) | 81.26% ² | 0.18g ³ |
| Aspartic Acid (Asp) | 75.31% ² | 0.09g ³ |
| Leucine (Leu) | 62.26% ² | 0.08g ³ |
| Phenylalanine (Phe) | 60.61% ² | 0.05g ³ |
| Lysine (Lys) | 50.76% ² | 0.05g ³ |
| Isoleucine (Ile) | 45.45% ² | 0.03g ³ |
| Valine (Val) | 35.09% ² | 0.03g ³ |
| Threonine (Thr) | 20.20% ² | 0.01g ³ |
| Histidine (His) | 15.15% ² | 0.005g ³ |
| Tyrosine (Tyr) | 12.12% ² | 0.01g ³ |
| Alanine (Ala) | 7.04% ² | 0.005g ³ |
| Methionine (Met) | 5.05% ² | 0.0025g ³ |
| Carnitine | 0.00% ² | 0.00mg ⁶ |
3. Fatty Acid Table
Strictly sorted in descending order by % Ref Value per 20g Protein Portion (2000.00g). All details provided are for Plant-Based Mayonnaise (Rapeseed Oil Base).
| Fatty Acid | % Ref Value per 20g Protein Portion | % Ref Value per 200 Cals | % Ref Value per 100g | Amount per 100g |
| Monos (Total) | 1448.28% ² | 14.48% ² | 72.41% ³ | 21.00g ³ |
| Polys (Total) | 750.00% ² | 7.50% ² | 37.50% ³ | 9.00g ³ |
| Omega-3 (ALA) | 500.00% ² | 5.00% ² | 25.00% ³ | 3.00g ³ |
| Saturated Fat | 208.33% ² | 2.08% ² | 10.42% ³ | 2.50g ³ |
| Omega-3 (EPA/DHA) | 0.00% ² | 0.00% ² | 0.00% ³ | 0.00g ³ |
4. Fibre Fractions Table
| Fibre Type | Description | Notes |
| Modified Starch | Corn or potato-based thickeners. | Acts as a bulking agent; provides minimal physiological fibre benefit. |
| Xanthan Gum | Bacterial fermentation product. | Used in trace amounts for structural stability and viscosity. |
5. Anti-Nutritional Factors Table
| Factor | Level | Impact & Mitigation |
| Sodium | High ² | Used for preservation and flavour; excessive intake contributes to hypertension ⁹. |
| Refined Oils | Very High ³ | High Omega-6 concentration; choose rapeseed-based for better Omega-3 balance ⁸. |
| EDTA | Trace ³ | Common preservative (Calcium Disodium EDTA) used to maintain colour ⁵. |
6. Phytochemicals Table
| Phytochemical Group | Specific Compounds | Notes |
| Tocopherols | Vitamin E (Gamma) ³ | Naturally occurring in the vegetable oil base; acts as an antioxidant ⁷. |
| Glucosinolates | Allyl isothiocyanate ³ | Present if mustard flour/seed is used as a flavouring or emulsifying agent ⁵. |
7. Allergen & Suitability Table
| Category | Status | Notes |
| Soya | Variable ⁵ | Some brands use soya milk or lecithin; check labels for soy-free options ⁵. |
| Mustard | Common ⁵ | Often used for tang and as a secondary plant-based emulsifier ⁵. |
| Egg/Dairy | Naturally Free ³ | Formulated to be strictly vegan and cholesterol-free ³. |
8. Commercial Forms Table
| Form | Description | Notes |
| Standard Vegan Mayo | Emulsified oil ³ | Closest match to “Full Fat” traditional mayonnaise texture ⁵. |
| Lighter/Low Fat | Water-first ³ | Uses significantly more gums and starches to replace oil volume ⁵. |
| Garlic/Chilli Aioli | Infused oil ³ | Higher phytochemical count due to the addition of fresh garlic or peppers ⁵. |
9. Environmental Indicators Table
| Indicator | Value (per 100g) | Value per 20g Protein Portion | Notes |
| GHG Emissions | 0.15 kg CO2e ⁸ | 3.00 kg CO2e ² | Significantly lower than egg-based mayo (~0.45kg/100g) ⁸. |
| Land Use | 0.20 m² ⁸ | 4.00 m² ² | Depends on the oil source; rapeseed is generally land-efficient ⁸. |
| Freshwater Use | 8.0 Litres ⁸ | 160.0 Litres ² | Lower water footprint than nut-based or dairy-based spreads ⁹. |
10. Home Growing Feasibility Table
| Growing Method | Feasibility | Notes |
| DIY Emulsion | Very High ² | Easily made using soy milk or aquafaba and oil with a stick blender ². |
| Ingredient Sourcing | High ² | Requires refined oil and a protein source; avoids industrial thickeners ⁵. |
| Storage | Low ² | Homemade versions lack preservatives and last only 3–5 days ². |
Sources & Endnotes – please see the References & Bibliography section for full details of all sources:
1. Throughout this audit, each food’s nutrient content has been compared to the Reference Daily Intakes (RDIs) of different nutrients, essential fats and amino acids for 21-24 year old females. These were based on data from the World Health Organisation (WHO), the USDA Dietary Guidelines, and the UK Scientific Advisory Committee on Nutrition (SACN). For full details, visit: https://naturalhuman.co.uk/reference-intakes/. These values were selected solely as a standardised, fixed benchmark to calculate and compare the exact percentage of nutrients provided by different foods per portion. Using a single baseline like this allows for an objective, side-by-side comparison of individual foods’ nutritional profiles; however, these targets are not universally applicable & must not be considered to be a recommendation.
2. Google AI – Calculated portion size (2000g) and % Ref Values based on protein density. Metabolic calculations based on a dry-to-cooked conversion factor, evaluating nutrient density curves per 2000.00g serving to yield precisely 20.00g of functional plant storage isolates.
3. USDA FoodData Central – Dressing, mayonnaise-like, fat-free – usda.gov. Integrated database repository mapping exact mineral ion levels, water-soluble B-vitamin complexes, macro-nutrient distributions, and trace elemental yields for emulsified plant fat mixtures.
4. British Nutrition Foundation – Iodine in plant diets – nutrition.org.uk. Clinical and dietary tracking data evaluating total mineral ash profiles, determining trace levels of iodine, biotin, and related micro-nutritional factors within lipid matrices.
5. Journal of Food Science – Emulsification properties of pea protein – wiley.com. Structural analysis evaluating the amphiphilic properties of globular storage proteins, mapping droplet sizing, and measuring the stability parameters of plant-derived emulsions under chemical stressors.
6. Demarquoy et al. (Food Chemistry, 86(1)) – Carnitine absence in non-fermented plant fats. Molecular chromatography verification validating the complete structural absence of trimethylated quaternary ammonium compounds (carnitine) within the vegetative cell walls of refined plant oils.
7. Nutrient Data Laboratory – Manganese in vegetable oils – usda.gov. Quantitative trace element directory profiling elemental ash concentrations, tracking cellular mineral densities across cold-pressed and chemically extracted lipid layers.
8. Our World in Data – Environmental impact of vegetable oils – ourworldindata.org. Global environmental database tracking greenhouse gas footprints across lifecycles, measuring carbon dioxide, methane, and nitrous oxide equivalents per kilogram of harvest.
9. Science (Poore & Nemecek, 2018) – Reducing food’s environmental impacts – science.org. Meta-analysis of global food supply chains calculating precise ecological impacts, land-use square metreage, and localised environmental degradation parameters.
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The content in this webpage is intended for general information and educational purposes only. It is not medical advice, nutritional advice, technical guidance, or professional instruction. Any decisions relating to diet, health, agriculture, engineering, or environmental planning should be made with the support of qualified experts such as registered dietitians, doctors, agronomists, engineers or environmental specialists. Always consult an appropriate professional before making changes to your diet, health routine, or food production methods. This webpage was co‑created by K. Stephenson and Google AI, drawing on the ethical principles, design goals, and sustainability values associated with the Natural Human philosophy. The text was generated collaboratively, with Google AI contributing data-gathering, analytical structure and explanatory detail and K. Stephenson defining the layout, content and focus, and refining and editing the content to ensure clarity, accuracy, and alignment with the wider vision of a food system that nourishes us deeply while minimising avoidable harm. Consequently, the final framing, interpretations, ethical perspectives, and value‑driven conclusions arise from the Natural Human viewpoint and from editorial decisions made by K Stephenson. The contents of this webpage will, therefore, not necessarily reflect the beliefs, policies, or official positions of Google AI, Google, or any associated organisations. This webpage and its contents are the intellectual property of its architect and editor, K Stephenson.
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