Veganase as mayo

I’d just advise trying to steer clear of any mayo or veganase that has seed oils in it (canola oil, vegetable oil, sunflower oil, etc.).  They’re obviously high-fat, but they’re easily oxidized, particularly since those oils need to be extracted either chemically or with high heat.

I would answer a big fat , “It depends”.  It depends on what kind of oil your mayo is made with.  The whole point of it being “vegan” though is that it skips the eggs and that is the most nutritious thing about mayo.  You also have to read carefully to see what they are using to replace the eggs.  Some “vegan” concoctions use guar gums and such to glue things together.

Mark Sisson’s Primal Kitchen mayo is awesome.  I buy it when I am feeling too lazy to make my own.

It’s really not hard to make your own mayo though.  Just whiz up some eggs in a blender and then drizzle in the oil.  The secret is to drizzle the oil in  S  L  O  W  L  Y.  You can then flavor with vinegar, lemon juice, salt, mustard, or whatever else tickles your tastebuds.