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Hemp & Sunflower Aioli

This hemp and sunflower aioli is creamy, smooth, the ultimate way to level up all your meals. Drizzle it over roast veges, spread it on your sammies, or use it as a dip for fresh vege, homemade kumara or potato fries. No oil or nuts, and it won’t break the bank.
Course Snack
Cuisine New Zealand
Keyword aioli, dairy free, easy, egg free, gluten free, healthy, nut free, oil free, quick, refined sugar free, sugar free, vegan, vegetarian
Prep Time 5 minutes
Total Time 5 minutes
Servings 20
Author Buffy Ellen
Cost $3


  • Blender


  • ½ c hemp seeds
  • ½ c sunflower seeds soaked overnight
  • 1 c aquafaba (chickpea water) or water
  • ¼ c apple cider vinegar
  • 2 cloves garlic
  • 2 tsp Dijon mustard
  • 1 tsp sea salt


  • Drain and rinse the sunflower seeds. Then blend all ingredients in a blender until super smooth and creamy, scraping down the sides half way through so all the seeds are blended.
  • Drizzle on top of roast veggies, salads, wraps, and sandwiches. Or put in the fridge to thicken overnight. Will keep in the fridge for 4-5 days.



  • Gluten free: As is.
  • Sugar free: As is.
  • Nut free: As is.
  • Oil free: As is.
  • If you don’t have hemp or sunflower seeds, you can use half or all cashews.
  • If you want it extra digestible and creamy, soak your sunflower seeds the night before, then drain and rinse before using.
  • The aquafaba makes it extra thick and creamy, but if you don’t have any, water is also fine. I use the aquafaba more as an excuse to use it up - I have jars and jars of the stuff in the freezer leftover from all my chickpeas!