You're out of mayonnaise mid-recipe. The sandwich spread, the creamy dressing, the binding agent in that potato salad-all on hold until you figure out what works instead.
Mayonnaise adds richness and emulsifies liquids, but swaps vary by recipe. Some alternatives match the creaminess, others bring tang or thickness without the same texture.
What you pick depends on the dish and what you have. The list below runs from close matches to bolder options that change flavor or consistency.
Greek yogurt, sour cream, and vegan mayo replace mayonnaise best in cooking because they bring **creaminess + tang** for dressings and spreads. We prioritize **salt/acid** first, then adjust body so the mix stays thick and not watery. Avocado, hummus, or silken tofu also work, however we tune seasoning so the swap does not taste flat.
9 Quick Mayonnaise Substitutes That Work
Each substitute brings something different to the dish. Match what you need-tang, creaminess, or neutral body-and adjust from there.
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| # | Substitute | Best For | Ratio | Key Note |
|---|---|---|---|---|
| 1 | Greek Yogurt | 🍳 Cooking | 1:1 | Tangier and less rich |
| 2 | Sour Cream | 🍳 Cooking | 1:1 | Creamier with mild tang |
| 3 | Avocado | 🍳 Cooking | 1:1 mashed | Rich, buttery flavor |
| 4 | Hummus | 🍳 Cooking | 1:1 | Earthy and nutty |
| 5 | Silken Tofu | 🌱 Vegan | 1:1 blended | Neutral taste, smooth |
| 6 | Cashew Cream | 🌱 Vegan | 1:1 | Slightly sweet nutty |
| 7 | Vegan Mayo | ✨ Both | 1:1 | Similar texture and taste |
| 8 | Mustard Oil Mix | 🍳 Cooking | 1:1 mixed | Tangy and sharp |
| 9 | Blended Cottage Cheese | 🍳 Cooking | 1:1 blended | Less rich, slightly grainy |
1 - Greek Yogurt
Greek yogurt replaces mayonnaise in dressings and dips without losing body. The thickness holds up, but the flavor skews tangier.
Use equal amounts. The tang sharpens in cold applications, so taste and balance with a pinch of sugar or a drizzle of honey if needed.
If you're out of Greek yogurt too, common Greek Yogurt swaps ranked keeps you in creamy territory.
Here's what to know:
- Cold salads - Works in potato salad, coleslaw, and pasta salads where tang fits the profile.
- Dips - Holds texture in spinach dip or onion dip with no thinning.
- Marinating - Tenderizes chicken or lamb before grilling.
- Adjust sweetness - Balance acidity with a small amount of honey or maple syrup.
*Skip if::* You're frying or baking-yogurt can curdle or separate under high heat.
Greek Yogurt
Works for: Cold salads and creamy dips where tang adds brightness
Skip if: The recipe calls for frying or high-heat baking
Sour Cream
Works for: Milder tang with richer mouthfeel in spreads
Skip if: You need structure in baked goods
2 - Sour Cream
Sour cream delivers creaminess with a milder tang than Greek yogurt. The texture stays thick, making it a straightforward swap in cold dishes.
Use it 1:1 in salads and spreads. The flavor doesn't cut as sharply, so you get richness without the bite.
- Dips - Works in ranch, French onion, or any cold dip recipe.
- Dressings - Adds body to Caesar or blue cheese dressings without extra acidity.
- Spreads - Smooth enough for wraps, sandwiches, or bagel toppings.
*Skip if::* You're baking or need a binder-sour cream thins out under heat and doesn't hold structure.
3 - Avocado
Mashed avocado swaps for mayonnaise in sandwiches and spreads with a buttery, rich texture. The flavor shifts toward creamy without the tang.
The color turns green, so it stands out in dishes where mayo usually disappears. It browns quickly once exposed to air, so mix in a squeeze of lime or lemon juice to slow oxidation.
- Sandwiches - Spreads easily on bread, adds creaminess without extra moisture.
- Wraps - Holds fillings in place with a thick, sticky texture.
*Skip if::* You're making a binder for baking or need something that stays white in appearance.
4 - Hummus
Hummus works in savory spreads and sandwiches where a nutty, earthy flavor fits. The thickness matches mayonnaise, but the taste shifts toward chickpeas and tahini.
If you're out of hummus as well, Hummus substitutes ranked keeps you in savory spread territory.
Use it 1:1 in wraps, pitas, or grain bowls. It adds protein and fiber while replacing the fat and tang of mayo.
The flavor can dominate, so pair it with bold ingredients like roasted vegetables, feta, or pickled onions. Thin it with a splash of water or lemon juice if you need a looser consistency for drizzling.
*Skip if::* You're baking or making a sweet dish-the savory profile doesn't translate.
| Use | Ratio | Notes |
|---|---|---|
| Sandwich spreads | 1:1 | Adds protein and earthy flavor |
| Grain bowls | 1:1 thinned | Drizzle consistency with lemon juice |
| Veggie wraps | 1:1 | Pairs with roasted or pickled vegetables |
5 - Silken Tofu
Silken tofu delivers a neutral, smooth base when blended. The texture mimics mayonnaise without adding flavor, making it a clean swap for vegan dressings and sauces.
Use 1:1 blended until completely smooth. The flavor stays neutral, so season it with salt, lemon juice, or a splash of vinegar to balance the dish.
- Dressings - Blends into creamy Caesar or ranch with no soy flavor if seasoned properly.
- Dips - Holds texture in spinach dip or artichoke dip without separating.
- Cold sauces - Works in tartar sauce or aioli when combined with mustard and lemon.
- Adjust thickness - Add a teaspoon of water at a time if the blend turns too thick.
If you're short on silken tofu too, Silken Tofu replacements that work covers similar smooth options.
*Skip if::* You're looking for richness-tofu needs seasoning to match the depth of mayonnaise.
6 - Cashew Cream
Cashew cream replaces mayonnaise in vegan sauces and dips with a rich, slightly sweet base. The texture thickens when blended smooth, and the nutty flavor stays mild enough to work in most cold dishes.
Soak raw cashews in water for at least 4 hours, then blend with a small amount of liquid until creamy. Use 1:1 in place of mayonnaise.
What to expect:
- Dressings - Adds body to Caesar, ranch, or herb-based dressings without dairy.
- Dips - Holds thickness in artichoke dip or spinach dip with no separation.
- Cold sauces - Works in tartar sauce or aioli when seasoned with lemon and garlic.
- Adjust thickness - Blend with water a tablespoon at a time if it turns too thick.
If you're out of cashews as well, what to use for Cashews offers nut-free alternatives.
*Skip if::* You have a nut allergy-this swap doesn't work for anyone avoiding tree nuts.
7 - Vegan Mayo
Vegan mayo swaps directly for mayonnaise in any recipe with no adjustments. The texture and flavor stay close to traditional mayo, making it the easiest replacement for sandwiches, dressings, and baking.
Use it 1:1. No thinning, no extra seasoning-just swap and go.
The taste mimics egg-based mayo without the tang of dairy alternatives like yogurt or sour cream.
*Skip if::* You're sensitive to soy or certain oils-most vegan mayonnaise relies on soybean or canola oil as a base.
8 - Mustard Oil Mix
Mixing mustard with olive oil creates a sharp, tangy base for vinaigrettes and dressings. The flavor punches harder than mayonnaise, so it works best in recipes where bold acidity fits.
Combine 1 part mustard with 1 part olive oil. Whisk until emulsified, then use in place of mayonnaise for dressings or marinades.
Here's what to know:
- Vinaigrettes - Adds tang and body to oil-based dressings without cream.
- Marinades - Coats chicken or pork with a sharp, acidic flavor that tenderizes.
- Dressings - Works in coleslaw or potato salad if you want a mustard-forward profile.
If you're out of olive oil too, easy Olive Oil swaps that work keeps you in the right fat range.
*Skip if::* The dish needs mild, creamy flavor-mustard dominates here.
9 - Blended Cottage Cheese
Blended cottage cheese works in cold dishes where you need thickness without the tang of yogurt. The texture turns smooth when blended, though it can stay slightly grainy if not processed long enough.
Use 1:1 blended until smooth. The flavor runs neutral with a hint of dairy, so it won't overpower mild salads or spreads.
If you're short on cottage cheese too, quick Cottage Cheese replacements to try keeps you in creamy, mild territory.
*Skip if::* You're baking or need a binder-cottage cheese thins out under heat and doesn't hold structure.
Making Mayonnaise Substitutes Work
Most of these swaps work without changing the recipe, but the right choice depends on what you're making. For cold salads and dips, Greek yogurt or sour cream come closest to mayonnaise's creamy body.
For vegan options, silken tofu or cashew cream deliver thickness without dairy, though both need seasoning to match mayo's richness.
- Closest match - Greek yogurt for cold dishes
- Easiest grab - Sour cream for mild tang
- Dietary option - Vegan mayo for direct swaps
Frequently Asked Questions
Yes, Greek yogurt swaps 1:1 for mayonnaise in cold dishes like salads and dips. The texture stays thick, but the flavor turns tangier, so balance it with a pinch of sugar or honey if needed.
No, sour cream thins out under heat and doesn't bind like mayonnaise in baked goods. Stick to cold applications like spreads and dips where structure isn't required.
Vegan mayo works in every recipe that calls for regular mayonnaise with no adjustments. For a homemade option, silken tofu or cashew cream blend smooth and mimic mayo's texture when seasoned with lemon and salt.
Yes, mashed avocado spreads like mayonnaise with a buttery, rich texture. Mix in lime or lemon juice to slow browning once exposed to air.
Yes, a 1:1 mix of mustard and olive oil creates a tangy, emulsified base that coats coleslaw like mayonnaise. The flavor punches sharper, so use it in recipes where bold acidity fits.
9 Best Substitutes for Mayonnaise
Ingredients
Method
- Select a substitute based on your dish: choose tangy for cold salads, creamy for spreads, or neutral for dressings and sauces.
- Prepare the substitute as needed: mash avocado, blend silken tofu or cottage cheese, soak and blend cashew cream, or whisk mustard and oil.
- Apply the substitute in a 1:1 ratio with mayonnaise, adjusting thickness by thinning with water or lemon juice for drizzling if needed.
- Taste test the dish after substitution and balance acidity or sweetness with honey, sugar, or lemon juice to achieve desired flavor.
