Super excited to share this delicious plant-based mayo with you! It is totally allergy-friendly being free of nuts, dairy, eggs, and soy. It’s super easy to make, tastes delicious, and will quickly become your go-to staple as a sandwich spread or salad dressing.
Watch “How-To” Video:
Sunflower Seed Mayo (Oil-Free and Vegan)
The perfect oil-free mayo that is allergy-friendly; free of nuts, dairy, eggs, and soy. It's super easy to make, tastes delicious, and will quickly become your go-to staple as a sandwich spread or salad dressing.
- ¾ cup Aquafaba (liquid from low-sodium canned Chickpeas) or use water
- 1 cup Raw Sunflower Seeds (use 3/4 seeds for a thinner dressing)
- ¼ tsp Onion Powder, unsalted
- ¼ tsp Garlic Powder, unsalted
- 1½ tsp Red Miso Paste (use 2 tsp if using water instead of Aquafaba) Can be purchased from your local Asian Market
- 1 tsp Nutritional Yeast
- 3 Tbsp Lemon Juice
- 1 Tbsp Apple Cider Vinegar (with the Mother)
- Add all of the ingredients to a high-speed blender and blend until smooth.
- Transfer the condiment to a glass jar. Use as desired. Enjoy!The mayo will keep in the fridge for several weeks in a tightly sealed glass jar.
- NOTE: If you desire a thinner consistency use 3/4 cup of sunflower seeds instead. If you choose to use water instead of Aquafaba, increase the Miso paste to 2 tsp.
Tried this recipe?Let us know how it was!
2 Comments Add yours
Instead of massaging the kale, you can use a rolling pin to make the kale tender ( just roll the kale with nothing on it) its a hack that I read about, it works great. I would also add chick peas on the salad, I got to have chick peas on any salad that I eat. Thanks you for the great demos that you do.
Hey Jetta! Thanks for the rolling pin tip for tenderizing the Kale. There’s always more than one way to get the job done in a plant-powered kitchen! Yummy, Chickpeas would be an amazing addition to this salad!