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Sunflower seed mayonnaise

This is a recipe for a whole-food, plant-based, no oil, no nuts, gluten-free, soy-free and vegan mayonnaise, made from sunflower seeds and potatoes.
Course Dressing
Cuisine vegan
Keyword plant-based mayonnaise, sunflower seed mayonnaise, vegan mayonnaise
Total Time 15 minutes
Servings 15 servings of 2 tablespoons
Calories 46.7kcal


  • 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


  • 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.


  • 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