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.
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?
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.
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!
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
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
📖 Recipe
Equipment
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
- 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.
Robin
Hi , I have had trouble finding black salt?
Where can I buy it ?
Thank you
Rosa
Hi Robin, that will depend on where you live, but I’ve only found it on Amazon. There’s a link in the recipe card to black salt available on Amazon. Good luck.
Bryan
Thanks for the great recipe! I enjoyed it so much the first time, I’m back for a refresher to make my second batch. I enjoy your site. Thanks for all the great recipes!
Rosa
My pleasure Bryan, I’m so flattered you’re enjoying my recipes. Thanks so much for taking the time to leave a review. 🙂
CHRISTINA
Hi, firstly if you don’t own a blender what to use please.
Secondly what mustard are you referring to as there are many mustards that are yellow… is it english hot mustard or the american plain… ( I live in Australia)
Rosa
Hi Christina, if you have a powerful food processor, that should work. As for the mustard, it’s the plain mustard, not hot. Hope you enjoy.
Naomi
This is my favorite mayo recipe. I use the pepitas when I want more depth in a mayo (I especially love it in my crunch broccoli salad). I sub cashews when I want a milder tasting mayo. Both are really delicious. Love your recipes!!
Rosa
Thanks so much Naomi for the review! Thrilled you’re enjoying my recipes. 🙂
Jessie
Incredible! This is my new mayo for life. Thank you so much for recipe!
rosa
Yay! Thanks so much for reporting back Jessie. Thrilled you like it so much.
Maria
Great idea
rosa
Thanks Maria!
TANGELA
Use raw pumpkin seeds, correct?
rosa
Correct, hope you enjoy. 🙂
Arnold
This looks wonderful. How long does this last in the refrigerator?
rosa
Thank you very much Arnold! I’ve kept mine up to a week so far but only because we’ve consumed it quickly. I suspect it would last even longer though.
Annelies
Really like the recipe. How long will it store in the freezer? Or can I freeze small amounts?
Thank you very much for this great option.
Annelies
rosa
Thanks for the feedback Annelies, so glad you like it. I haven’t tried freezing this one yet but it should freeze just fine in small amounts.
Barbara Ann
Thanks for the terrific recipe! Im always on the lookout for mayo options. I’m wondering if you can use aquafaba in place of the water for a fluffier consistency. Have you tried it? Thanks!
rosa
Hi Barbara Ann, thanks so much. I haven’t tried this recipe with aquafaba but I think it should work. Please report back if you try it! 🙂
Sherine
I was pleasantly surprised that this actually tastes like mayo! My life is forever changed! Many thanks for sharing this recipe.
Rosa
My pleasure Sherine. Thrilled to hear it. 🙂