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Oil Free Vegan Mayo

Homemade vegan mayo is simple to make, takes 5 minutes or less and is just as tasty as store bought. No eggs, no oil, no dairy, no soy, and no nuts!

Prep Time
5 mins
Total Time
5 mins
Servings: 16 servings of 1 tablespoon (makes approx. 1 cup)
Calories: 23 kcal
Course: Condiments
Cuisine: International

Ingredients

  • 1 cup shelled raw pumpkin seeds or pepitas
  • ⅓ cup fresh water or a little more if you want a thinner mayo
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon yellow mustard
  • ½ teaspoon onion powder
  • ½ teaspoon sea salt or to taste
  • ⅛ teaspoon black salt optional but recommended

Instructions

    Cup of Yum
  1. Add the pumpkin seeds to your blender and process until they are broken down and a flour like consistency.
  2. Now add all remaining ingredients and process until smooth and creamy.
  3. Refrigerate until ready to use, as it tastes best when cold.

Notes

  • Processing the seeds first, separately will help ensure there are no loose bits of seeds in your mayo, resulting in smoother mayo.
  • Store in an airtight container in your refrigerator for up to 1 week.
  • If you're not avoiding nuts, and want the mayo to be white, you may sub the pumpkin seeds for cashews. If you don't have a high speed blender, you will need to soak the cashews first in boiling hot water for at least 15 minutes.
  • For spicy mayo add some hot sauce or cayenne, or check out my Sriracha Mayo

Nutrition Information

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%)

Nutrition Facts

Serving: 16servings of 1 tablespoon (makes approx. 1 cup)

Amount Per Serving

Calories 23

% 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.