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Vegan Mayonnaise Recipes | Egg-Free, Soy-Free Vegetable Dip
Servings: 1 cup
Calories: 691kcal
This Vegan Mayonnaise Recipe doubles as a Vegetable Dip. It's vegan, soy, and nut-free!
Print Recipe
Ingredients
- 1/2 cup sunflower seeds
- 1/4 cup filtered water
- 3 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- 1 tablespoon arrowroot powder
- 1 tablespoon low-carb sweetener
- 1 tablespoon parsley (fresh, minced - or 3/4 teaspoon dried; optional)
- 1 tablespoon chives (chopped - or 3/4 teaspoon dried; optional)
- 1 1/2 teaspoons vinegar
- 1 teaspoon ground mustard
- 1/4 teaspoon salt
- dash cayenne pepper (optional)
- herbs (if using as a dip) (to taste)
Instructions
- Grind the nuts or seeds into a "flour" in a blender or spice / coffee grinder.
- Add water, blend 1 minute or until completely blended (if you have a high-powered blender like the Vitamix, you will only need to do this for about 15 seconds. In fact, if you have are so fortunate to have a Vitamix (have you figured out that I really love mine yet?), you can just put the nuts or seeds (without grinding) into the blender with the water and blend for about 1 minute and you will have saved yourself a step. I'm all about saving time in the kitchen :-).
- Add the remaining ingredients and blend until smooth.
- Pour into a saucepan and cook over a medium-low heat until thick.
- If you are going to be using this as a dip, at this time, you may wish to add extra fresh or dried chives or other herbs like dill, to taste.
- Cool and then store in the refrigerator. I recommend storing in a glass or stainless jar. It should keep for about 3 weeks.
Nutrition
Calories: 691kcal | Carbohydrates: 22g | Protein: 15g | Fat: 63g | Saturated Fat: 7g | Sodium: 596mg | Potassium: 512mg | Fiber: 6g | Sugar: 2g | Vitamin A: 502IU | Vitamin C: 8mg | Calcium: 75mg | Iron: 4mg | Net Carbs: 16g