Oil Free Vegan Mayo
User Reviews
5
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Prep Time
5 mins
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Total Time
5 mins
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Servings
16 servings of 1 tablespoon (makes approx. 1 cup)
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Calories
23 kcal
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Course
Condiments
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Cuisine
International
Oil Free Vegan Mayo
Description
This mayo is made by processing raw pumpkin seeds into a fine flour before blending them with water, apple cider vinegar, lemon juice, yellow mustard, onion powder, salt, and optional black salt. The combination emulsifies into a creamy mixture without using any oils. The acid from the vinegar and lemon juice balances the earthiness of the seeds, while mustard adds subtle tang and texture.
The preparation method allows control over thickness by adjusting water quantity. Chilling the mayo improves flavor and consistency. Compared to conventional mayo, it offers a seed-based alternative that fits vegan and oil-free diets.
This mayo can be used as a sandwich spread or dressing base, delivering creamy mouthfeel without dairy or oil. Its fresh flavor complements various dishes.
Pre-processing the seeds to a fine flour eliminates seed bits and improves smoothness. For a lighter color, cashews can be used instead of pumpkin seeds but require soaking if not blended in a high-speed machine. The mayo keeps refrigerated for up to one week. For variations, spicy elements like hot sauce or cayenne can be added.
Ingredients
- 1 cup pumpkin seeds or pepitas, shelled; raw
- ⅓ cup water or a little more if you want a thinner mayo, fresh
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon juice
- 1 teaspoon yellow mustard
- ½ teaspoon onion powder
- ½ teaspoon salt or to taste, sea salt
- ⅛ teaspoon black salt optional but recommended
Instructions
- Add the pumpkin seeds to your blender and process until they are broken down and a flour like consistency.
- Now add all remaining ingredients and process until smooth and creamy.
- Refrigerate until ready to use, as it tastes best when cold.
Notes
- Processing pumpkin seeds first to a fine flour ensures a smooth, lump-free mayo.
- Store in an airtight container in the refrigerator and use within one week.
- For a lighter, creamier mayo, substitute pumpkin seeds with cashews, soaking them first if not using a high-speed blender.
- To make spicy versions, add hot sauce or cayenne pepper as desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings of 1 tablespoon (makes approx. 1 cup)
Amount Per Serving
Calories 23 kcal
% Daily Value*
| Calories | 23cal | 1% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Sodium | 89mg | 4% |
| Potassium | 32mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 2mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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