Homemade mayo is simple to make and just as tasty as store bought, with far better ingredients, healthy fats and it’s allergen friendly. This vegan mayo features no eggs, no oil, no dairy, no soy, and no nuts! Ready in 5 minutes or less.
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 this version of oil free vegan mayo is made with all you health conscious people in mind. Just because you’re eating healthy, doesn’t mean you have to sacrifice on flavour. And boy oh boy, is this vegan mayo ever flavourful!
What’s special about this vegan mayo recipe?
There are tons of vegan mayo recipes out there, however, most of them call for tons of oil, tofu or cashews. Nothing wrong with tofu or cashews, unless you have a soy and/or nut allergy. So I really wanted to make a mayo option suitable for vegans, that is also allergen free.
Hello delicious pumpkin seeds, or pepitas to the rescue! Now yes, the colour of this mayo won’t be quite as white when using pumpkin seeds as a replacement. But, 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!
How do you make oil free vegan mayo?
The best news, no soaking required. This simple recipe comes together in only 5 minutes.
I’m using 7 basic ingredients that you likely already have in your fridge or pantry. 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.
- shelled pumpkin seeds (or pepitas)
- apple cider vinegar
- lemon juice
- prepared mustard
- onion powder
- black salt (optional but recommended)
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.
Then add all remaining ingredients and process until smooth and creamy, using a little more or less water if desired. Store in an air tight jar or container in the refrigerator.
How to use this homemade mayo
Use your vegan mayo in any way you would regular mayonnaise. Try it on burgers like my vegan chicken burgers or as a coleslaw dressing, Mexican corn salad dressing, in pasta salad or even in a potato salad.
You can even take this mayo up a notch by adding a touch of sriracha, or cayenne pepper to make a spicy mayo.
More favourite dips and sauces
- Healthy Jalapeno Popper Dip [Vegan+Oil Free]
- Dairy Free Ranch Dressing [V+Oil Free]
- Vegan Walnut Cheese Sauce [Oil Free]
- Sweet & Spicy Mango Salsa
- Oil Free Dillicious White Bean Dip
- Easy Dairy Free Sour Cream (Cashew Cream)
- 3 Minute Easy Guacamole
- Oil Free Chimichurri Sauce [V+GF]
- 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.