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.
Pax well
A cup of pumpkin seeds is 119g and contains about 57 gms fat?
Not sure about your nutrient app?
Rosa
You can click on “metric” below the ingredient list to convert to grams. In this case, it’s approx. 64 grams of pumpkin seeds.
Myra
I would not call this a mayo recipe. My husband thinks it tastes like French Onion Dip, I think it tastes like crack and I may need to go into rehab to keep myself from eating this all of the time! I would totally put this on a Mexican tofu burrito, which I’m planning on doing tomorrow and the next day while we are camping. I would and have, dipped hot fiery chips into it, and I would also just eat it off of a spoon. I found this recipe on Pinterest and am looking forward to making many more things from your site.
Rosa
Haha thanks for the review Myra. So thrilled you both enjoyed. 🙂
ANNIE WAshington
I have a question. Does the brand of pepitas affect the taste? I made my first and second batch with Bob’s Red Mill pepitas. Since then, I switched to like Aldi’s or something like that. Ever since, the end result is super sour. Not even close to when I first made it. What could be going sideways.
Rosa
Hi Annie, if the brand of pepitas is the only thing you changed from one batch to the next, then it’s likely the cause for the different taste. Could it just be a bad bag?
Sita
I thought this worked really well. I was trying not to use Veganaise in my eggless salad and this worked to give moisture and flavor to the garbanzo beans. Much appreciated!
Rosa
So happy you enjoyed Sita. Thanks very much for the review. 🙂
Annie Washington
I was so so sad when I thought I’d have to give up chicken salad when I decided to give up eggs and dairy for a few weeks (gut issues). I saw other recipe but was not excited about all of the oil. So, I bought some pumpkin seeds and tried it.
What the actual heck??? How can the sum of those “parts” equal a rich, creamy concoction?? And, by the way, I don’t care for mayo. I typically use Miracle Whip. Uhm. This stuff is way better. So thick and so much more flavorful. Maybe the next 2 weeks won’t be so bad????
Thank you to the magician that came up with this. I’m thankful for you. And my Vitamix!
Rosa
Haha thanks so much for the review Annie! I’m so flattered and happy you enjoyed so much. 🙂
Jill
Just made this and it is yummy, going to have it on my vegan burger now
Rosa
Woohoo! Thrilled you like it Jill. Thanks for sharing. 🙂
Fran
This is by far the best no oil vegan mayonnaise I have ever tasted. It’s going to be my go-to recipe.
Rosa
Yay!! So thrilled to hear that Fran! Thanks so much for the review. 🙂
Michele
Hi, I have newly dairy, yeast, vinegar and avocado allergies 😱 Do you know of any spreads or condiments not containing any of these. Thank you!
Rosa
Hi Michele, if you’re looking to make this mayo, it’s free from dairy, yeast and avocado. As for the vinegar, you can sub with more lemon juice, instead. Hope that helps! 🙂
Jen
Could you substitute raw sunflower seeds for the pumpkin seeds?
Rosa
Hi Jen, yes that should work.
Linda g
This really is a very good mayo. I did add more mustard and 1/4tsp black salt. The mayo is going on potato salad. Definitely will make again. I will also be back to your site. Thank you.
Rosa
So glad you enjoyed it Linda! Thanks very much for taking the time to leave a review. 🙂