Mayonnaise is used in so many dishes – it is such a versatile condiment. I am thrilled to bring you this quick, easy, medical medium friendly nut-free egg free mayonnaise recipe! This recipe is great to use on salads, sandwiches, burgers, wraps etc. Basically wherever mayonnaise is used, substitute this egg free version instead.
I also made this version nut free because I know how many healthy sauces contain nuts to replace dairy. I hope that kids who have allergies to nuts can use this nut free & egg free mayonnaise as a substitute in their favorite foods.
Children these days are up against a lot. My children have tons of allergies like your kids might too. I hope to make this journey for them a little easier by providing recipes that are not only delicious but also allergy friendly.
Muneeza’s Nut-Free Egg-Free Mayonnaise
Equipment
- Blender
Ingredients
- 2 Tbsp tahini
- ½ Cup sunflower seeds
- ½ Cup water
- 1 lemon juiced
- 1 tsp mustard powder
- 1 Tbsp onion powder
- 1 Tbsp garlic powder
- ½ tsp black salt
- 1 Tbsp smoked paprika
Instructions
- Blend all the ingredients to make the mayonnaise.
This recipe goes really well in my Chickpea Tune-a Salad or Sandwich. Be sure to check out this incredible recipe if you haven’t already.
If you want to make a creamier version of this recipe, use 1 cup of cashews instead of the sunflower seeds and tahini. Of course, this can only work if you can handle nuts. My whole blog is full of recipes that are all gluten free, dairy free, corn free, soy free, mostly oil free and low fat plant based. I trust that you will come back here again and again for recipes that you love and enjoy.
Please do leave me a comment below and let me know what you think of this egg free mayonnaise recipe. If you can handle nuts, try it with cashews too. I would love to hear what you think!
To your health & happiness,
Muneeza
8 thoughts on “Muneeza’s Nut-Free Egg Free Mayonnaise”
This looks amazing! Thank you SO Much! Wanted this recipe without vinegar so yay!
Yay, so glad you found this one, Alison! Let us know what you think if you’ve been able to try it! – Team Muneeza
***** (five stars!)
I made this today, and only realised afterwards, when looking at the photo of creamy white mayo, (mine is reddish-orange) that the paprika might be an optional ingredient!
So, I’ve only made the paprika version so far, and I made it with regular paprika, not smoked.
And, it is delicious!!!
The black salt was a bit of a challenge to find. It didn’t smell at all, despite the internet telling me it was strong and to go easy, so I decided to put in the full measure, at which point a strong, sulphuric aroma started to waft my way. I will admit, at this point, I was worried!
However, the final product is not stinky at all, and tastes fresh and yummy, and complemented the dish I made perfectly (Korean chilli jackfruit with a radish salad and steamed asparagus).
Thank you Muneeza for this recipe, I will be using it again and again.
Hannah! So happy to tried this recipe. Yes black salt can be strong on its own but when you mix it in, it softens. Thank you for sharing what you paired it with. How fun!
How do you make Korean chilli jackfruit . That sounds amazing
Looks amazing! I’m on the Medical Medium cleanse 3:6:9 and really want a good mayo when I’m healthier.
I’m bookmarking this one xx
Alani! I know what that is like! I am often creating these recipes while I am on the 369 cleanse and have to get other people to taste test them for me.
This looks divine!