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    Home » Recipes » Dips, Sauces & Spreads

    Oil Free Vegan Mayo (& NUT FREE)

    Published: Oct 28, 2019 · Modified: Aug 25, 2020 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

    7.3K shares
    JUMP TO RECIPE

    Homemade mayo is simple to make and just as tasty as store bought, with far better ingredients, healthy fats and it’s allergen friendly too. This vegan mayo features no eggs, no oil, no dairy, no soy, and no nuts, but ALL the delicious tangy mayo-y flavour you’re looking for, promise. Bonus!! Ready in 5 minutes or less.

    vegan mayo in jar with spoon inside

    Mayonnaise is one of those incredible condiments that can really amp up a sandwich, burger, or even a salad, such as coleslaw.

    Store bought mayo tends to have a ton of oil, making it very high in calories and fat. So naturally, I wanted to make a lower calorie and lower fat, far healthier version.

    Reasons you’ll love this vegan mayo recipe!

    • This oil free vegan mayo is made using completely wholesome ingredients. But just because you’re eating healthy and wholesome, does NOT mean sacrificing on flavour! Trust me, this vegan mayo will NOT disappoint!
    • While there are a ton of egg free mayo and vegan mayo recipes out there, most of them call for a TON of oil. This version requires no oil at all.
    • Allergen friendly! As I was searching for an option without oil, I found tofu or cashews as the common base ingredient. Now, nothing wrong with either, unless you have a soy and/or nut allergy. This version is free from both soy and nuts.

    What’s the greenish hue?

    Enter delicious pumpkin seeds! (aka pepitas)

    Yes, the colour of this vegan mayo is not quite as white as what you may be accustomed to when using pumpkin seeds.

    BUT, I promise, it is SO SO good! And SO SO close to the real deal. I bet if you close your eyes and taste it, you might think it IS the real deal!

    So you ready for this?

    oil free mayo in jar with pumpkin seeds scattered around

    How to make it

    (This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)

    First of all, there’s no soaking required. YAY!

    That means you can have this delicious oil free vegan mayo ready to consume in only 5 minutes flat!

    Begin by gathering your ingredients, many of which you probably already have in your fridge and pantry.

    • shelled pumpkin seeds (or pepitas)
    • water
    • apple cider vinegar
    • lemon juice
    • prepared mustard (the regular yellow stuff you buy at the store, not powdered)
    • onion powder
    • salt
    • black salt (optional but recommended)

    The optional 8th ingredient, black salt really adds that “eggy” flavour to the mayo, but if you don’t have any, and don’t want to venture out to get some, I promise it’s still great without it.

    First, grind your pumpkin seeds in your blender to get a pulverized flour like consistency.

    This will help to ensure there are no loose bits of seeds floating around in your mayo later, making it creamier and perfectly textured.

    pumpkin seeds, lemon and apple cider vinegar going into blender

    Then add all remaining ingredients and process until smooth and creamy, using a little more or less water depending on your thickness preference.

    That’s it!

    jar of mayo with lemons in background

    How long does it keep?

    Store your vegan mayonnaise in an air tight jar or container in the refrigerator for 5-7 days.

    Alternatively, you may refrigerate some and freeze the rest to keep longer if you don’t think you’ll consume it all on time.

    Freeze for up to 2 months.

    How to use homemade mayo

    Use this oil free vegan mayo in any way you would regular mayonnaise!

    Some of my favourites include on top of these vegan chicken burgers, as a coleslaw dressing, or in potato or pasta salad.

    You can even take this mayo up a notch by adding a touch of sriracha, or cayenne pepper to make a spicy mayo. Or just check out my creamy Sriracha mayo instead.

    More delicious vegan spreads without oil

    • Homemade Ranch Dressing
    • Easy Vegan Sour Cream
    • 3 Minute Easy Guacamole
    • Chimichurri Sauce

    If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.

    Buon appetito,
    Rosa

    vegan mayo in jar with spoon inside

    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!
    5 from 42 votes
    Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 5 minutes
    Total Time: 5 minutes
    Course: Dip, Sauce
    Cuisine: Not Specified
    Servings: 16 servings of 1 tablespoon (makes approx. 1 cup)
    Calories: 23kcal
    Author: Rosa

    Equipment

    Picture of blender on white background.
    Vitamix Blender

    Ingredients

    • 1 cup shelled raw pumpkin seeds or pepitas
    • â…“ 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
    • â…› teaspoon black salt optional but recommended
    US Customary - Metric
    Prevent your screen from going dark

    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 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

    Calories: 23kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Sodium: 89mg | Potassium: 32mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg
    DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
    *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
    7.3K shares

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    Comments

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    1. Carol

      March 20, 2023 at 2:26 pm

      5 stars
      A great alternative to oil based spreads. I have made this at least 4 times and love it everytime!

      Reply
      • Rosa

        March 21, 2023 at 9:51 am

        Thrilled you’ve been enjoying our oil free vegan mayo, Carol. Thanks so much for sharing. 🙂

        Reply
    2. Bob C

      December 08, 2022 at 8:13 pm

      I’m sure that this recipe tastes great, but claiming that it’s “oil-free” is very misleading. The whole point of making recipes oil-free is to eliminate or greatly reduce the fat content; this recipe is very high in fat (78% of calories from fat, per the provided nutrition info), because pumpkin seeds are naturally very high in fat (80% of calories from fat). When you can create an oil-free recipe that is actually low in fat (10% or less of calories from fat), you’ll have something that is worthy of the “oil-free” claim.

      Reply
      • Rosa

        December 14, 2022 at 11:24 am

        Hi Bob, the whole point of oil-free is to eliminate oil which is a highly processed and refined ingredient. The natural source, in this case, the pumpkin seeds, while high in fat, are oil-free. There is nothing misleading here. The recipe is listed as oil-free (which it is), but not fat-free, which it is not. Hope that helps clarify, and enjoy! 🙂

        Reply
        • Maria

          January 13, 2023 at 1:02 pm

          Absolutely! I strive to eat oil-free because oil is processed and not a whole food. I am however very happy to eat fat in whole food form! Nuts, seeds, avocados, coconut, etc! Thank you for sharing!!

          Reply
          • Rosa

            January 13, 2023 at 1:32 pm

            My pleasure Maria. 🙂

            Reply
    3. Carol

      October 31, 2022 at 5:50 pm

      Have you ever tried it with sunflower seeds?

      Reply
      • Rosa

        November 01, 2022 at 8:36 am

        I haven’t, but I think that would work well.

        Reply
    4. Sharon

      October 12, 2022 at 2:04 pm

      5 stars
      I will reach for this. Slight tang and lots of flavor. I’ve been looking for a really good vegan mayonnaise for a long time and this is it.

      Reply
      • Rosa

        October 13, 2022 at 10:24 am

        So glad you enjoyed it Sharon!

        Reply
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    Hi, I'm Rosa! Welcome to This Healthy Kitchen where you'll find tasty and nutritious, plant-based recipes. I'm an avid home cook who believes food is medicine. Each recipe is made using wholesome ingredients, and under 400 calories per serving with several gluten-free and oil-free options! Occasional cheat days included. 😉

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