Well as it turns out, not necessarily. There are 3 eggless mayonnaises on the market that I know of: Light Canola Mayo, made by Spectrum; Vegenaise, made by Earth Island; and Nayonnaise, made by Nasoya. I've tried them all and here are my observations.
Spectrum's Light Canola Mayo - this is a fairly recent discovery for me. I'm not always able to find it at the store, but it is worth the search because it is my favorite of the three.
- Has the best flavor, as far as I am concerned, of the three.
- Has a smooth consistency that is closest to real mayo of the three.
- Does not separate when added to salads, as Nayonaise does.
- It contains some soy protein, but probably too little to be an issue unless you have a soy allergy.
Vegenaise - I typically use the Grapeseed version of this product. I've been using it for three or four years.
- Has a pleasant taste.
- Has a smooth consistency, very similar to real mayonnaise.
- Does not separate when combined in something like a potato salad or slaw.
- Does contain some amount of soy protein, although probably not enough to be a problem unless you eat spoonfuls right out of the jar.
- Cannot be stored outside the refrigerator, even before opening.
Nayonnaise - For years, this was the only eggless mayo I could find. I rarely use it anymore, because I much prefer the other two.
- Available in many grocery stores.
- The main ingredient is soy oil. Soy is a problem, especially as we get older, because it suppresses thyroid function and blocks absorption of essential nutrients such as calcium, magnesium and zinc.
- It is rather tasteless.
- The consistency of this product is thin. It doesn't have a smooth, silky mayo-like texture. It easily separates and becomes watery, which doesn't make a potato salad or tuna salad very appetizing.
All three of these products are available in Seattle at PCC grocery stores. Look for Vegenaise in the refrigerated section.