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!