Making a dairy-free cream base, whether it be for a creamy pasta sauce, a chip dip or slathered on a big veggie sandwich as mayo, is as simple as blending seeds (or nuts) with liquid. Seriously super simple. After that it’s all about the flavor. Lemon, mustard and garlic helps it zing.
This cream uses raw pumpkin seeds, so it offers a great boost of zinc which helps the immune system fight off bacteria and viruses. Let me know how you end up using it!
Pumpkin Seed Mayo
3/4 cup pumpkin seeds
1 lemon, juice and zest
½ tsp ground mustard
1 small garlic clove
1/2 tablespoon liquid aminos or 1/2 tsp Himalayan pink salt
~1/2 cup water
Optional: 1/2 small, ripe avocado
Place the pumpkin seeds in a blender, pulse to break down a bit. Add all remaining ingredients and blend until smooth and creamy. Taste, adjust salt (and lemon) if needed.
Note: you may need to add additional water if the mixture is too thick or your blender is not powerful enough.1