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.
Ruth
This it’s so perfect for me that I made some for my daughter. She was as pleased as I was with the taste and possibilities for other foods. Thinned down with almond milk it makes a nice salad dressing!
Rosa
Thrilled you both enjoyed it Ruth!
Cynthia
Fanstastic.
Rosa
Thanks Cynthia!
Peggy
Looks interesting. If using pumpkin seed powder, how much would you use instead of the one cup of pepitas in the blender?
Rosa
Hi Peggy, I haven’t tried that so I’m not sure. I would start with 3/4 cup and check for consistency and you can always add a little more if needed.
Margaret
This is the best tasting homemade mayo recipe I have tried. I eat so much soy as a vegan–this is a nice change from my stand-by tofu mayo, and much better, too. Thank you!
Rosa
Thrilled you enjoyed Margaret! Thanks so much for the review. 🙂
Lor
So delicious! Thank you so much for this recipe. I used raw sunflower seeds and added chipotle powder at the end to taste. A keeper!
Rosa
Glad you enjoyed!
Deborah
I made this dressing using cashews, as I had some that I needed to use up. Oh my gosh, was it good!! Loved this mayo, and will continue to make it. The flavour is spot on. and no oil. I do want to try it with pumpkin seeds, so maybe next time I will give it a go.
Rosa
So glad you enjoyed Deborah, and thanks so much for the review. 🙂
Dana
Hello! I’m glad that l have stumbled upon you! I have problems with Oxalates so sunflower seeds have lower amounts than pepitas so could l substitute?
Thank you!
Rosa
Sure, that works. Enjoy Dana.
Kelly
Hello,
I originally tried making this recipe in my vitamix, but I couldn’t get the pumpkin seeds to breakdown enough. I made it anyway, and it ended up, flavourwise, tasting delicious, but being gritty. I finally found a super clean brand of pumpkin ground pumpkin seed powder that is fine enough to work. Do you know how much one cup of whole pumpkin seeds yields, once ground up into pumpkin seed flour?
Thanks!
Rosa
Hi Kelly, glad you enjoyed the flavour. 🙂 As for using pumpkin flour, I haven’t tried that so I’m not sure. I would start with 3/4 cup and check for consistency and you can always add a little more if needed.
Mary
This is a delicious alternative to mayo and makes a tasty spread.
Please share how you get yours so beautifully creamy, my new oster couldn’t break down the seeds to a super fine consistency and it was grainy.
Thanks so much
Rosa
Hi Mary. So glad you enjoyed it. 🙂
I use a Vitamix to get mine extra smooth. You could try presoaking the seeds before blending to help them break down smoother.
Valerie
This sauce is an excellent substitute for mayo. Great taste. Great on a veggie burger. Glad I found this recipe. but, not sure I would call it mayonnaise. I am eager to try the chimichurri sauce with air fried plantains.
Rosa
Glad you enjoyed!
Emille
This was so good! I tried a lot of vegan mayo recipes and this is by far the best I’ve ever had. This recipe is a keeper. Thank you!
Rosa
Thanks so much Emille. So happy you enjoyed. 🙂