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-o flavour you’re looking for, promise. Bonus!! Ready in 5 minutes or less.
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 low calorie and low fat, far healthier version.
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.
This vegan mayo will NOT disappoint!
What’s special about this vegan mayo recipe?
There are tons of egg free mayo and vegan mayo recipes out there, but, most of them call for a TON of oil.
When searching for an oil free option, I found tofu or cashews as the common base ingredient.
Now, nothing wrong with tofu or cashews, unless you have a soy and/or nut allergy, but I really wanted to make a mayo option suitable for not only vegans, but also an allergen friendly option, too.
Delicious pumpkin seeds! (aka pepitas)
Now I realize the colour of this vegan mayo won’t be quite white 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 would think it IS the real deal!
Now, if you’re completely put off by the greenish, grayish hue of this mayo, you may absolutely sub for cashews at an equal ratio instead.
How do you make oil free vegan mayo?
First of all, there’s no soaking required. YAY
That means you can have this vegan mayo ready in 5 minutes flat!
Now gather your ingredients, most of which you probably already have in your fridge and pantry.
- shelled pumpkin seeds (or pepitas)
- apple cider vinegar
- lemon juice
- prepared mustard
- onion powder
- 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 wish to buy some, I promise it’s still great without it.
Start by grinding 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.
Then add all remaining ingredients and process until smooth and creamy, using a little more or less water depending on your thickness preference.
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.
How to use homemade mayo
Use your vegan mayo in any way you would regular mayonnaise!
More vegan spreads
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.
- 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.