A whole-food plant-based sunflower seed mayonnaise
This is a recipe I was struggling with a lot. I was dedicated to inventing a whole food plant-based mayonnaise from sunflower seeds (because a conventional mayo is made from sunflower oil). My first sunflower seed mayonnaise was a disaster. The seeds didn’t want to blend, and they left a really funky taste.
Potatoes for thickness and texture
I was thinking a lot about what to use to thicken up this mayonnaise. I didn’t want to use just sunflower seeds, because then it would be too much and the taste would be weird. And then I remembered about the potato! And here it is, a whole food plant-based mayonnaise made from sunflower seeds and potato. As it turns out, potato acts as a great thickener, but keep in mind it thickens up even more once chilled.
Pre-boiling for smoothness and taste
Thick, creamy and tangy, just as it’s supposed to be. Because this sunflower seed mayonnaise is made from whole plants, it’s also naturally cholesterol-free and low fat. The pre-boiling of the seeds makes the seeds easier to blend so we end up with a smoother texture. It also helps with the flavor and makes this mayonnaise easier to digest.
A great option for those with nut allergies
Although I really like this mayonnaise, cashew sourcream is still my favorite sub. But since many people have nut allergies and cashew nuts are also really expensive, this mayonnaise made out of sunflower seeds and potatoes is a great option as well.
Sunflower seed mayonnaise
Ingredients
- 1 small potato cooked, about ½ cup
- ½ cup sunflower seeds
- 1 lemon juiced
- 1 tbsp apple cider vinegar
- 1 tbsp dijon mustard
- ¼ tsp dried dill
- 1 clove garlic *optional
- water od plant-based milk *unsweetened
- salt to taste
Instructions
- Cover sunflower seeds with water and boil for 10 minutes. Drain and rinse well after.
- Put everything in a blender or tackle it with an immersion blender. Add water or plant-based milk to reach the desired consistency. Blend until smooth.
- Cool before serving.
Notes
- It goes great with a burger or a sandwich. If you thin it out a bit with some more water and vinegar, you can also make a delicious no-oil salad dressing. I also like to add finely chopped onions because it reminds me of a tartar sauce.
Nutrition facts
Have you tried this recipe or are you thinking about trying it? Leave a comment or a question below!
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Hi Zana, for how long would this keep in the fridge?
Hi Suanre,
I would say up to a week, but you should just check for signs of spoilage, changes in appearance or smell.
Make sure you always use a clean spoon when scooping out and it should be fine for a week 😉
Kind regards,
Zana