Okay, don’t you sometimes feel like regular mayo just doesn’t cut it anymore? Like, I was so tired of standing with a jar in the fridge, staring at the label, realizing it’s mostly oil and eggs—and thinking, nah. I wanted something simple, reliable, and homemade. So, here’s the thing: this sunflower seed mayonnaise recipe changed the mayo game for me forever. Imagine vegan, creamy, nut-free, and super easy. Bonus? You can totally twist it your way. Let’s just get straight to it, because if you’re reading this, then yeah, you’re already halfway convinced to make your own spread now.
Creamy Sunflower Seed Mayonnaise Recipe (Vegan & Nut-Free)
Ingredients
- 1 cup raw unsalted sunflower seeds (soaked 4–6 hours or quick-soaked in hot water for 20 min)
- 1/2 cup water (adjust for thickness)
- 2 tbsp lemon juice (fresh or bottled)
- 1 tbsp apple cider vinegar
- 1/2 tsp salt (to taste)
- 1/2 tsp yellow mustard or Dijon mustard
- 1 clove garlic (optional, for extra flavor)
Instructions
- Soak the sunflower seeds in water for at least 4 hours, or pour boiling water over them and let sit for 20 minutes for a quick version. Drain and rinse.
- Add soaked seeds to a blender or food processor along with water, lemon juice, vinegar, salt, mustard, and garlic (if using).
- Blend until smooth and creamy, scraping down sides as needed. Adjust water if it’s too thick.
- Taste and adjust seasoning—add more lemon juice, salt, or garlic to your liking.
- Chill for at least 30 minutes before serving for best texture, or use immediately if you like it soft and spreadable.
- Store in an airtight jar in the fridge for up to 1 week.
Video
Notes
Storage Tips:
Keeps in the refrigerator for up to 7 days in a sealed container. Freezing is not recommended as texture may change.Optional Add-Ins:
- Smoked paprika
- Fresh herbs (dill, basil, chives)
- A splash of maple syrup for sweetness
- Chili flakes or chipotle for a spicy kick
Equipment Needed:
- Blender or food processor
- Jar or airtight container for storage
Nutrition
Why This Recipe Works
Let’s keep it real: the magic of a good sunflower seed mayonnaise recipe starts with the seeds themselves. When blended, sunflower seeds turn incredibly creamy—no fancy gear required, just a basic blender and a little patience. I’ve tried cashews in the past, but they’re pricey and need an overnight soak (and let’s be honest, who remembers that?). Sunflower seeds are more forgiving—you can soak them quickly or even use the boiling water trick if you’re short on time.
What makes this sunflower seed mayonnaise recipe a total winner? It’s vegan, nut-free, and allergy-friendly. Perfect for picnics or shared tables where everyone deserves a bite. Plus, it’s endlessly customizable. I love cranking up the lemon for extra tang, and it still costs less than a store-bought jar.
“Tried this sunflower seed mayo yesterday and honestly, it’s just as smooth and tangy as store-bought—only fresher. My picky teenager ate it on everything. Bless you!” — Chris M., actual reader
How To Make the Best Vegan Mayo at Home
Honestly, once you try this sunflower seed mayonnaise recipe at home, you’ll laugh at how easy it is. All it takes is a blender or food processor (even the old noisy one in your aunt’s basement will get the job done). Toss in your soaked sunflower seeds—if you forget to soak them (been there), just pour boiling water over and let them sit for 20 minutes. Works like a charm.
To bring your sunflower seed mayonnaise recipe to life, just add water, a splash of lemon juice, apple cider vinegar, salt, a bit of mustard, and garlic if you like bold flavors. Blend, scrape, blend again—it’ll look a little weird at first, but suddenly it transforms into a silky, creamy spread. Taste as you go, and chill it if you want it thicker. Or be like me and use it right away on everything.
Ingredients & Substitutions
Sunflower seeds are the heart of this sunflower seed mayonnaise recipe—go for raw, unsalted ones for the best texture and taste. Got roasted instead? No worries—they’ll just add a richer, toastier flavor. Water comes next, and it’s your control lever: more for a thinner consistency, less for a thick, creamy spread.
Lemon juice adds brightness (fresh is ideal, but bottled works fine), while apple cider vinegar brings that signature tang. A pinch of salt and a dab of mustard give it that classic mayo vibe—I sometimes swap in Dijon when I’m feeling fancy. Garlic? Totally optional, but it adds a punch that really brings the whole sunflower seed mayonnaise recipe to life. Best part? There’s no oil, so it’s light but still rich in flavor.
Need to sub ingredients? White wine vinegar or lime can easily step in for lemon or ACV. This recipe is forgiving, flexible, and all about flavor your way.
Customise Your Vegan Mayo
Let’s be honest, no two households want their mayo tasting flat. You want heat? Toss in chili flakes or a dab of chipotle. For a milder tang, back off that vinegar. I’ll sometimes add a dribble of maple syrup or agave if I’m making it for sweet potato fries—kids love it that way.
Even wild herbs work. Basil, dill, chives… they’ll add fragrance, color, and, okay, a teeny bit of bragging rights when you show off. Smoked paprika is a favorite here for a ‘BBQ’ vibe. Sometimes I go heavy on black pepper just because. The mayo is a bit of a blank slate, it’s almost like it’s saying, “Make me yours.”
Try These Other Vegan Basics
If you’re diving into this vegan mayo world, you’re probably itching for more basics that can switch up your meals. I get it. I took a month without store condiments, just to see if I could actually survive on homemade stuff.
Things like homemade hummus, easy vegan ranch, and classic avocado toast are lifesavers. I load up on cashew cream too, for pastas (insanely good and so filling). Once you start, honestly, you’ll notice your kitchen doesn’t need all those bottles and jars from the store. You become the five-star restaurant, right at home.
Serving Suggestions
- Perfect on vegan burgers or even your go-to veggie sandwich.
- Dollop on roasted potatoes, or—hear me out—crispy fries.
- Use as a creamy dip for veggies.
- Stir into wraps instead of your usual spread.
Common Questions
Can I freeze sunflower seed mayonnaise?
You can try, but it gets a tiny bit grainy when thawed. I’d suggest making smaller batches fresh.
Is this recipe nut-free and gluten-free?
Yup, totally nut-free. If you double-check all your labels, it’s naturally gluten-free, too.
How long does it last in the fridge?
About a week. Mine never lasts that long, to be real.
Can I use a hand blender instead?
Well, sure—but it might not get quite as smooth. A bigger blender does the trick best.
What if I add too much liquid?
Toss in a few more soaked seeds or just let it chill in the fridge—thickens up as it cools.
Give This Awesome Vegan Mayo a Go!
Listen, if you’re tired of regular mayo or just ready for a healthier, tastier, plant-based switch, this sunflower seed version is where you start. Not only will you save a few bucks, but you’ll get total say over the flavor, and hey, that’s a win if there ever was one. There’s help out there too—like this Vegan Sunflower Seed Mayo Recipe | VEEG, or you want oil-free, try Sunflower Seed Mayo (Oil-Free and Vegan), or even a lightning-fast method over at Vegan Mayo in 5-Minutes | My Goodness Kitchen. Just get in the kitchen and try it out. Bet you’ll ditch the old mayo jar before you even finish the recipe!
If you loved this sunflower seed mayonnaise recipe, don’t miss these other must-try favorites from the blog! For a fresh and glowing boost, check out the Quick Retinol Carrot Salad—perfect for skin health. Need a hearty, no-fuss dinner? You’ll love the Sausage and Sweet Potato Sheet Pan Dinner. And if you’re into bold, savory flavors, our easy Au Jus Recipe is the perfect finishing touch for roasted meats or sandwiches.
If you’re exploring more ways to incorporate sunflower seeds into your diet, especially for weight management, check out our Sunflower Seeds Recipes for Weight Loss. This collection offers delicious and nutritious options that complement your healthy eating goals.