Mayonnaise (vegan)
Vegan mayo is made with vinegar and sometimes lemon juice, both of which are common histamine triggers.
Without eggs or dairy, vegan mayo sidesteps some concerns — but the acidic ingredients used to build its flavor are still worth noting.
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Vinegar base — most vegan mayonnaises use white wine or apple cider vinegar for tang, and both are widely listed as problematic on histamine sensitivity lists, regardless of the exact mechanism
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Lemon juice additions — many recipes also include lemon juice, which is a well-known histamine liberator that can add to the overall effect
The vinegar and lemon juice components are the main considerations here, and these are shared with traditional mayonnaise — so vegan versions do not necessarily represent a lower-histamine alternative overall.
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For educational purposes only. Not medical advice. Consult a healthcare professional for personal guidance.
References
- SIGHI Food Compatibility List — SIGHI (2026)
- Histamine and histamine intolerance — Maintz & Novak (2007)
- Histamine Intolerance: The Current State of the Art — Comas-Basté et al. (2020)
- Low-Histamine Diets: Is the Exclusion of Foods Justified by Their Histamine Content? — Sánchez-Pérez et al. (2021)
- Histamine Intolerance: Symptoms, Diagnosis, and Beyond — Jochum (2024)
- Guideline on management of suspected adverse reactions to ingested histamine — Reese et al. (2021)