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4-Ingredient Vegan Chickpea Flour Mayonnaise (nut-free, soy-free)

Say hello to the best ever vegan mayonnaise: it’s my 4-Ingredient Vegan Chickpea Flour Mayonnaise ! It is soy-free, cashew-free, frugal, and very easy to make, too.

Jar of Chickpea Flour Mayonnaise with a turquoise spoon

The Best Ever Vegan Mayonnaise

I’ve never been much of a fan of jarred mayonnaise (I avoided it like the plague throughout childhood), but homemade versions–whether you call them mayonnaise or aioli–are something else entirely. Luscious, rich, and deeply flavorful, homemade mayonnaise makes everything from sandwiches to vegetables to appetizers irresistible.

My only problem? The raw eggs that deliver mayonnaise’s signature unctiousness. It is, of course, a problem for anyone who excludes egg from their diets, but even if you do eat eggs, eating raw eggs is equally scary and gross.

I am thrilled to present my solution, one you have never see before now: egg-free, dairy-free, soy-free mayonnaise made with chickpea flour! All humility aside, it is the amazing.

It’s my 4-Ingredient Vegan Chickpea Flour Mayonnaise!

Small Jar of Chickpea Flour Mayonnaise on a floral napkin

Chickpea Flour: the Key to Perfect Vegan Mayonnaise

Why chickpea flour? When combined with water and some heat, chickpea flour is a fantastic egg substitute. Once combined with other traditional mayo ingredients (oil, mustard, lemon), it yields a velvety spread that you would swear is the real deal.

Ingredients for Chickpea Flour Mayonnaise

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

To make this easy mayonnaise, you need the following:

  • Chickpea flour
  • Neutral vegetable oil (e.g., olive oil, safflower oil, avocado oil)
  • Fresh lemon juice
  • Dijon mustard

You will also need some tap water and salt (you can omit or adjust the amount as you like). I recommend a pinch of cayenne pepper, too, but it is optional.

Overhead shot of the ingredients for Chickpea Flour Mayonnaise

How to Make Vegan Chickpea Flour Mayonnaise

Note that the complete directions are also in the recipe card below.

In a medium saucepan, bring the water to a boil over medium-high heat. Next, whisk in the flour; whisk for 1 minute. It will soon begin to thicken.

saucepan with the chickpea water mixture for Chickpea Flour Mayonnaise

Reduce the heat to medium-low and continue whisking for 4 to 5 minutes until the mixture is quite thick and clings to the whisk.

Chickpea Flour Mayonnaise, nitial chickpea flour water mixture

Do not worry of the chickpea flour concoction looks lumpy; it will all be blended smooth later. 

Scrape the mixture into a glass container.

chickpea flour water mixure in a glass container before chilling

Chill until very cold

Cover and refrigerate the chickpea flour mixture until it is very cold. It will be solid, much like a hard boiled egg in consistency.

Chille chickpea flour water miture for making Chickpea Flour Mayonnaise

Blend, Blend, Blend!

Spoon the chickpea flour pieces (just break them up some as it is spooned out) into a blender along with the oil, Dijon mustard, and lemon juice. I recommended starting with 3/4 teaspoon of salt and adding more, as desired. If you like, add a pinch of cayenne pepper, too.

Now blend, blend, and blend some more, stopping to scrape down the sides of the blender along the way. It will look like a lumpy, oily mes when you begin, but be patient and keep blended to emulsify and aerate the mayonnaise (i.e., make it smooth and light).

glass bowl with freshly bended Chickpea Flour Mayonnaise

Transfer the mayonnaise to a jar, tightly seal, and refrigerate. You’ve got mayonnaise!

Chickpea Flour Mayonnaise in a glass jar, being spooned up with a turquoise spoon

My essential recipe is easily tweaked in, oh, a million ways with various herbs, spices and other combinations. I’ve included my two favorites: a French-inspired aioli and an extra lemony mayonnaise.

Storing the Mayonnaise

The Mayonnaise will keep, in an airtight jar, in the refrigerator, for up to 3 weeks. 

If the mayonnaise separates at any point, simply re-whisk or re-blend :).

close up of shot of 4-Ingredient Chickpea Flour Mayonnaise

Enjoy! I would love to hear if you give this a try!

More delicious Vegan Chickpea Flour Recipes to Try:

Vegan Chickpea Flour Mayonnaise (nut-free, soy-free)

Vegan Chickpea Flour Mayonnaise (nut-free, soy-free)

Yield: 3 cups
Prep Time: 15 minutes
Cook Time: 6 minutes
Total Time: 21 minutes

Say hello to the best ever vegan mayonnaise: it's my 4-Ingredient Vegan Chickpea Flour Mayonnaise ! It is soy-free, nut-free frugal, and easy to make, too.


  • 2 cups (500 mL) water
  • 3/4 cup (90 grams) chickpea flour
  • 3 tablespoons freshly squeezed lemon juice
  • 1 tablespoon (15 mL) Dijon mustard
  • 1 and 1/3 cups (325 mL) neutral-flavor vegetable oil
  • Optional/adjustable: 3/4 teaspoon fine sea salt


  • Optional: pinch of cayenne pepper


  1. In a medium saucepan, bring the water to a boil over medium-high heat.
  2. Whisk in the chickpea flour and salt. Cook for 1 minute, whisking constantly. Reduce the heat to medium-low; cook, whisking, for 4 to 5 minutes longer, until thickened. Transfer mixture to glass bowl or container; cover and refrigerate until cold.
  3. Transfer the cold chickpea mixture to a blender. Add the oil, lemon juice, mustard, salt (as desired) and optional cayenne; blend for at least 3 to 4 minutes, stopping to scrape down sides of container, until the mayonnaise is blended, light, fluffy and pale in color.
  4. Store in the refrigerator for up to 2 to 3 weeks. Reblend, if needed, if any separation occurs. Use as you would any other mayonnaise or aioli!



Aioli: Use extra-virgin olive oil for the oil and add 2 small cloves garlic, mashed into a paste, when blending all of the ingredients in a blender.

Lemon Mayonnaise: Increase the lemon juice to 4 tablespoons  and add 2 teaspoons of finely grated lemon zest when blending all of the ingredients in a blender.

Nutrition Information
Serving Size 1 tablespoon
Amount Per Serving Calories 43Total Fat 4.3gSaturated Fat 0gTrans Fat 0gCholesterol 0mgSodium 47mgCarbohydrates 0.9gFiber 0.6gSugar 0.1gProtein 0.3g

Did you make this recipe?

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Monday 26th of February 2024

It is AMAZING to have a mayonnaise-type dressing again. I eat WFPB, so I make mine with double-strength homemade cashew milk instead of the oil and it comes out perfect every single time. I use it anywhere that I would once have used mayonnaise, with absolutely perfect results. I'd started using chickpea flour to make things like lemon curd, etc, but it never occurred to me to use it for mayonnaise-style dressings, so THANK YOU!


Monday 26th of February 2024

Hi Storm! Thank you so much for the great tip of using double strength cashew milk for the oil, that's great! I am so glad that you like the recipe, hooray for chickpea flour!


Monday 12th of February 2024

This recipe has ROCKED my world! Thank you! We’ve missed having decent vegan mayo that does cost a kidney and this recipe turned out just as promised! Too many other mayo recipes haven’t worked for me, but this one is perfect! Thank you!


Monday 12th of February 2024

I am thrilled that you like the recipe, Abigail!!!


Wednesday 22nd of November 2023

Hi Camilla, In the description, it says that the mayo will keep in the fridge for 3 months. Is that the case? It has water in it which I would imagine is going to decrease the storage time. Also, lemon will not last 3 months in the fridge either. Please clarify. Thank you! I posted this question about 5 weeks ago and it says that it is pending so something went wrong therefore I am reposting my question. I hope that it is OK :)


Friday 1st of December 2023

Alina, my apologies, it is WEEKS not months. Thank you for catching my (major) error, I have made the correction :)


Sunday 19th of November 2023

This recipe is fantastic! It worked perfectly! I had all but given up on making my own vegan mayo. I tried various aquafaba recipes multiple times, all disasters! I wasted a fortune on Avocado and Grapeseed oil. Not sure if the aquafaba in Australia is different compared to the rest of the world but I couldn't get any of those recipes to work.

This recipe is much simpler and worked exactly as described. It has a nice neutral taste. I used Grapeseel oil and changed the lemon quantity to half lemon juice and half apple cider, just for some more tang. It's a perfect base to flavour up! Thank you for posting this and saving my sanity!


Monday 27th of November 2023

You are so very welcome, Chip!!! :)

Mansueta Crowell

Monday 2nd of October 2023

Thank you so much for the recipe,the best vegan mayonnaise I ever tried. Love the ingredients so simple,easy and delicious.


Thursday 5th of October 2023

Oh Mansueta, I am so happy to hear it! Thanks so much, and enjoy!

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