Vegan Bacon Mayonnaise Recipe for Sandwiches, Burgers & More

Move over, ketchup – there’s a new sauce in town. Baconnaise, the smoky, savoury lovechild of bacon and mayonnaise isn’t just a condiment, it’s a full-blown obsession. With its creamy vegan mayonnaise base, smoky bacon flavour and versatility, you’ll be making it over and over again!

I LOVE burger nights at home, especially as the weather starts to warm up here on the East Coast. In my opinion, a good sauce is your make or break factor for a delicious, memorable burger!

It’s been years since I first started experimenting with plant-based bacon flavors, and this sauce has quickly earned a permanent spot in my kitchen. With barbecue season upon us, I recently revisited the recipe, and this time, I’ve perfected it. The balance of smokiness, tang, and creamy richness is just right, making it the ideal companion for burgers, sandwiches, fries, and more.

Why it works on everything:

Burgers? Check. Fries? Absolutely. Sandwiches, wraps, even as a dip for veggies—it just works. The balance of creamy, smoky, and tangy flavors makes it ridiculously versatile. Mayonnaise is already one of the world’s most popular condiments, so adding an iconic flavor and aroma  like bacon can only mean one thing… perfection!”

Not every sauce works on each of the components of your meal equally—but whether you’re building the ultimate plant-based burger like this Jalapeño popper burger and want a new sauce twist, or just need a quick way to elevate your fries (hint—these homemade cajun fries would be the absolute perfect pairing), this vegan baconnaise is the kind of sauce that turns simple meals into something special. You’ll never go back to plain mayo again!

Can bacon really be replicated without meat?

Recreating smoky, creamy bacon flavour on a vegan diet is easier than you think! Whether you’re in it for the nostalgic feeling of a BLT made on a homemade biscuit, or the fun of experimenting with new flavours, plant-based eating isn’t about giving up taste.

There are so many ways to enjoy the flavours you used to love, on a vegan diet. Small substitutions like vegan mayonnaise for the traditional egg-based mayo are a no-brainer (and based on my recipe testing, store-bought mayonnaise is the easiest way to go for the creamiest texture)! Shockingly enough, the simulated bacon bits you can find in most spice/salad dressing aisles at the grocery store don’t contain any meat. Always make sure to check the ingredients label before purchasing, though.

If you’re in a pinch and can’t find liquid smoke near you, the bacon-style bits are more than enough flavour to get the job done!

Meal prep and store baconnaise like a pro

For the best results, store your baconnaise in an airtight container, like a glass jar or plastic container with a tight lid. This helps prevent it from absorbing fridge odors and keeps it fresh longer. Since it’s mayo-based, always use a clean spoon when scooping it out to avoid introducing bacteria. Stored properly, it’ll last up to a week in the fridge.

Even better? The flavours actually deepen and intensify as it sits in the fridge. The liquid smoke and paprika meld into the mayo, the bacon bits soften slightly, and the mustard’s tang settles into the perfect balance. By day two or three, you’ve got an even richer, more complex sauce than when you first made it.

Why do we love smoky flavour?

When I was first recipe testing this, I played with many variations and finally ended with this perfect baconnaise. Different levels of liquid smoke (yes, I tried adding 3 tablespoons the first time without realizing how powerful it is… so this is you learning from my mistakes)! I tried different mustards, adding ketchup that made it far too sweet, and even soy sauce, which was not the move. What makes bacon so irresistible? It’s more than just crispy texture and savory goodness—it’s a perfect balance of umami, fat, and that signature smoky aroma. That deep, layered smokiness enhances flavour, making foods feel richer and more satisfying.

But you don’t need an actual smoker to capture that magic. Liquid smoke and smoked paprika can mimic the complex notes of real wood smoke, adding depth to everything. Pair that with a touch of mustard, and you introduce just the right amount of tangy contrast, making every bite more dynamic and satisfying. It’s a simple trick with bold, mouthwatering results!

Enjoy! If you make this recipe or just love the look of it and think someone else should try it, feel free to share it on Facebook or Instagram, don’t forget to tag me @gregsvegangourmet! It would also make my day if you left  a comment below with a recipe rating! Thank you for browsing! 😊

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