Even though I don’t have an egg-allergy, I have just always liked vegan egg-free mayos better than the egg versions. There are lots of options for making an egg-free mayonnaise, but I personally like the way sunflower seeds work as a base. The neat thing about sunflower seeds is they contain lecithin which is a natural emulsifier. Mustard also has emulsifying properties, and while eggs yolks also contain lecithin and are the ultimate emulsifier, it’s pretty cool to be able to make mayo without them too! For the most mayo like consistency I recommend using a sunflower seed oil, but if you aren’t a fan of seeds oils, you can use a light oil like avocado oil or olive oil.
And if sunflower seeds aren’t your thing, I know some folks like using cashews to make “mayo”, and lately I keep seeing aquafaba mayo recipes too. And in my cookbook I share a rich macadamia mayo that I also like. The main reason I make this sunflower mayo is because it works so nicely in my low carb “potato” salad recipe. And I also love to use this mayo to make homemade coleslaw. Then I turn whatever is left over into a simple vegan ranch dressing & dip by adding in dill, chives, and dried onion.
What are your favorite ways to enjoy a good mayonnaise?
What ingredients do you like to use to make a vegan mayo or salad dressing?
Vegan Sunflower Seed Mayo - paleo, egg-free
- First Soak:
- 1/2 cup raw sunflower seeds
- 2 cups water for soaking
- Part Two
- 1 cup sunflower oil or see notes
- 1/4 cup to 1/2 water
- 1 Tablespoon lemon juice
- 1 Tablespoon white wine vinegar
- 2 pinches of sea salt
- clove optional: 1 garlic
- teaspoons optional: 2 sweetener
This is an ADVANCED recipe. There is an art to emulsifying oil into mayo. This recipe works great in my Vitamix, but I have not tried it in other blenders. If you have a blender that you've emulsified mayo in before then you should be good to go.
Soak sunflower seeds in 2 cups water for 8 hours or overnight. Discard soaking water.
Rinse soaked sunflower seeds well. After soaking all of the little clean shell skins will slide off, do you best to rinse most of those away for a smoother mayo.
Add wet sunflower seeds to a blender with lemon juice, vinegar, a chopped garlic clove, and sea salt. DO NOT add any oil yet.
Start off by adding 1/4 cup of water and blending the seeds until smooth using a medium-high speed. Add "up to" another 1/4 cup water if needed to get a smooth sunflower cream.
Do this Carefully: With the blender on and spinning the sunflower cream at a medium speed, very slowly drizzle the oil in. You will want to start by first adding a "drop of oil" and then a very thin steady stream of oil from there.
After very slowly drizzling in the cup of oil you will end up with a thicker cream like mayo. If your mayo doesn't seem very thick, put it in the fridge to chill for a few hours which should help thicken it. And if for some reason it doesn't get thick (I have only had this happen years ago when I first started making this "mayo"), then you can simply blend in some herbs (chives, dill, dried onion) to make a nice "vegan ranch dressing".
I love to use this mayo in my vegan,low carb "potato salad" recipe.
The shelf life on this mayo seems to be 5 to 7 days in the fridge.
I find sunflower oil to make the best whipped mayo. I believe this is due to the natural Lecithin content in sunflower oil. But if you don't want to use sunflower oil, you can use a light avocado oil or olive oil, just note the mayo won't likely be as light and "whipped".
Note: If you want to omit the oil and just make a thick sunflower creamy sauce you can do that too.
Estimated nutrition info per Tablespoon sized serving of sunflower mayo, based on making approximately 2 cups of mayo, with 32 servings, and no added sweetener.
Shared at: Savoring Saturdays