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Vegan Sunflower Seed Mayo - paleo, egg-free

Author Andrea Wyckoff


  • 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


  1. 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.
  2. Soak sunflower seeds in 2 cups water for 8 hours or overnight. Discard soaking water.
  3. 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.
  4. Add wet sunflower seeds to a blender with lemon juice, vinegar, a chopped garlic clove, and sea salt. DO NOT add any oil yet.
  5. 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.
  6. 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.
  7. 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".
  8. I love to use this mayo in my vegan,low carb "potato salad" recipe.
  9. The shelf life on this mayo seems to be 5 to 7 days in the fridge.

Recipe Notes

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.