Vegan Garlic Mayo

This is a great staple that makes everything a little tastier. Spread this on your avocado toast, over cold potatoes for a quick potato salad or on a veggie burger. 

Vegan Garlic Mayo


150g soaked sunflower seeds
1 tablespoon of fresh lemon juice
1 teaspoon of cider vinegar
1/4 teaspoon of dry mustard
1 -2 cloves of pressed garlic
1 tablespoon of nutritional yeast
100 ml of grapeseed oil
A good pinch of sea salt
 1/2 a teaspoon of maple syrup or agave 


In a high-powered blender blend the Sunflower seeds and all the ingredients except the grapeseed oil. You may need to stop blending and push down the seeds on the sides of the jug a few times. 
When combined turn the blender down to a low setting and drizzle in the oil. 
Drizzle in a little water if required so get a smoother texture. 
Season to your taste with a little pepper and more salt if needed.

This will keep in a sealed container in the fridge for up to a week.