1/4 cup raw pumpkin seeds
1/4 cup pure water
2 tablespoons chia powder
1/2 teaspoon olive oil
1/4 teaspoon agave nectar (optional)
Pinch of salt (optional)
1) In the food processor, grind the pumpkin seeds. Stir in the avocado and water. Pulse. Stir in the chia powder and pulse. Add in the remaining ingredients, and pulse until a mousse-like, mayo texture.
Store in the fridge in a sealed container or squirt bottle. Keeps for up to a week.
great for: sandwiches, wraps, a dipping sauce, and for making a remoulade!
Source of recipe: green mayo! eco friendly, and better than the nonveg alternatives! also cheaper and more nutrient-rich than the processed vegan mayos. so simple!