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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.
Table of Contents
- The Best Ever Vegan Mayonnaise
- Chickpea Flour: the Key to Perfect Vegan Mayonnaise
- Ingredients for Chickpea Flour Mayonnaise
- How to Make Vegan Chickpea Flour Mayonnaise
- Chill until very cold
- Blend, Blend, Blend!
- More delicious Vegan Chickpea Flour Recipes to Try:
- Vegan Chickpea Flour Mayonnaise (nut-free, soy-free) Recipe
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!
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.
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.
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.
Do not worry of the chickpea flour concoction looks lumpy; it will all be blended smooth later.
Scrape the mixture into a glass container.
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.
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).
Transfer the mayonnaise to a jar, tightly seal, and refrigerate. You’ve got mayonnaise!
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 :).
Enjoy! I would love to hear if you give this a try!
More delicious Vegan Chickpea Flour Recipes to Try:
- Chickpea Flour Frittata (3 ingredients, vegan, oil-free)
- French Chickpea Flour Fries (Panisses)
- One Bowl Chickpea Flour Brownies
- Chickpea Flour Tofu (vegan, soy-free, easy)
- Chickpea Flour Feta Cheese (vegan, soy-free, easy)
Vegan Chickpea Flour Mayonnaise (nut-free, soy-free)
Ingredients
- 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/adjustable:
- Optional: pinch of cayenne pepper
Instructions
- In a medium saucepan, bring the water to a boil over medium-high heat.
- 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.
- 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.
- 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!
I have been making my own mayonnaise for years. Today I didn’t have any eggs so thought I’d give this recipe a try. I AM NEVER GOING BACK! Even my skeptical husband was impressed. Best mayonnaise ever!
Wow, maylover, that is fantastic! So glad you (and your husband) like the recipe 🙂
Wow! Absolutely fantastic!! I used naturally refined coconut oil and this turned out perfect. I just had one of my favorites..tomato mayo sandwich and it was delicious. Thank you.
I am thrilled to hear it, Krista!
Mine didn’t thicken … at all. I cooked the chickpea flour and let it cool. But when I blended it, it just became runny.
Hi Kathleen, I’m sorry that the mayonnaise did not turn out. I’m wondering what your chickpea mixture was like after you cooked it. Once cooled it should be a solid was yours like that? Essentially you’re making chickpea flour Tofu with the chickpea mixture, so that this is similar to a tofu mayonnaise.
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!
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!
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!
I am thrilled that you like the recipe, Abigail!!!
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 🙂
Alina, my apologies, it is WEEKS not months. Thank you for catching my (major) error, I have made the correction 🙂
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!
You are so very welcome, Chip!!! 🙂
Thank you so much for the recipe,the best vegan mayonnaise I ever tried. Love the ingredients so simple,easy and delicious.
Oh Mansueta, I am so happy to hear it! Thanks so much, and enjoy!
As a newbie in the kitchen when it comes to actually creating something from scratch, I was pretty pleased with the results. My only (minor) complaint is that the mayo tastes too much like the pungent olive oil I used. Do you suggest an oil that has a less strong taste, or should I cut back on the oil and add something else, such as almond, rice or oat milk? Thank you!
Hi there Steve! I am so glad you gave this a try and liked the mayo overall. You can correct this really easily by using a milder olive oil, or using part olive oil + another neutral oil (e.g., avocado oil, safflower oil). Or use 100% of a neutral oil.
@Camilla, I’ll follow your advice. Thanks.
is there a way to make it thicker at the end? i love it but mine came out like a creamy dressing and not thick like mayo..
Hi Jeff,
Oh no, sorry to hear that it came out runny. It should definitely be thick, like regular mayo. Is it still runny after chilling it? If yes, then it could be that you need to add less olive oil. Also, I want to check: was your chickpea flour mixture solid (after chilling the chickpea mixture)? If it was not, that could be the issue.
Thank you for this awesome recipe!!
I made a half recipe to begin with and replaced some of the oil with distilled water for a less-oily taste/feel [as one commenter suggested]. I also used white wine vinegar in place of lemon juice and also added a few sprinkles of onion powder along with the garlic. For the half recipe, I used about 1 Tbs dijon mustard. It is delicious and I will be making it again and again 🙂 🙂 🙂
That is fabulous to hear, Marie! Thank you for sharing your adaptations, too 🙂
This is excellent. Thanks for the recipe. I made the chickpea mixture in a microwave and used sunflower oil.
Fantastic, Anush! Thank you for sharing that you were able to make it in the microwave :).
The best mayo, I’ve ever tasted. I used mustard powder instead. This will be my go to. This will save me some coins. Again thank you for sharing this wonderful recipe.
You are very welcome, Gloria! I am so glad that you like this –hooray for frugal homemade basics 🙂
So I tried this recipe because I got tired of paying so much money for these different companies versions of vegan mayo…
So this ended up being a dressing and it’s delicious. Next time I hope to get it to a firmer mayonnaise like texture. I know why, I left it in a bowl with a plate covering over night and the texture wasn’t as solid as it could have been although solid. I blended and the consistency was that of a dressing. I drizzled it over a turkey wrap I had for lunch today, and that wrap was going in less than 2 minutes (I as also hangry)…
I was able to get some every use glass containers (17 and 21 ounces) from tj maxx, so next time it’s on and poppin. I did not want to put it in plastic containers. The dressing reminds of Sir Kensington’s sauces. I added a good amount of cayenne and garlic powder. I like it spicy.
Your comment made me very very happy, NYC Chameleon! I love spices, too )why have I not added them to this mayo before now???) Thank you, so glad you like the recipe!
That is a lot of oil. Can the oil be substituted with something else. I eat whole food plant based oil free.
Hi Jessica, I think it would work with water or nondairy milk, too. Just keep blending until it is smooth and creamy 🙂
I just tried this and can’t believe how good it is. I even skimped on the oil and it’s still fantastic!
I am thrilled to know you love it, Robin! And thanks for noting that you were able to make it, successfully, with less oil! I know that other readers will appraise that, too 🙂
Hi! I’ve made this twice and had troubles both times. The first time it was super watery but I had just used the electric kettle and didn’t boil it. The second time it ended up separating during the blending process. I’m using a vitamix type blender. Could it be from the liquid getting too hot during mixing? Any other ideas on what to do? Thanks!
Hi Jaci,
I am sorry you are having problems with the recipe. I can see why it did not turn out the first time. Adding boiling water to the chickpea flour mixture will not work–you need to cook the chickpea flour mixture on the stovetop until it is very thick. You mention in your second try that the mixture may have gotten too hot during mixing. I’m a little bit confused–did you chill the chickpea flour mixture until cold and solid, as directed? I am not sure how the liquid is getting hot…
@Camilla, it gets Hot while mixing with a powerful blender. I had the same issue!
I’m using this recipe as a creamy salad dressing and I really like it! I added quite a bit more water, some sesame oil and herbs and its delicious. Thanks for a great recipe!
Ooh, great idea, Hedy!
This is a fantastic recipe – thank you so much for sharing!! I’m shocked you don’t have 500 comments yet 🙂
I did have a question about adding a little sweetener to balance the acidity. Have you tried that and if so, how much did you add? I was thinking brown rice syrup or agave.
Notes from my experience – I had a hard time determining when my chickpea mixture was thick enough because it clung to my whisk, but then dripped back into the pan. I continued to cook out the moisture until I could create brief “tracks” through the mixture. This seemed to be a good point to stop.
Also, my mayo ended up filling a quart jar and wow, I was not expecting that! But it was a good surprise.
Thanks again for an awesome recipe!!
Hi, this is the best homemade vegan mayonnaise, better than any of the store bought!!!
I am not vegan, I was just trying to make homemade mayo that would last for longer than the traditional one made with egg yolks, and I also wanted to make one that tasted similar to Kewpie mayo. This chickpea flour mayo rocks! Best mayo I have ever tasted, I swear, and keeps for long. To make it more kewpie-like I used a mix of lemon and rice vinegar (apple would probably be ok too) to taste, 1 1/2 tsp chickpea miso (any yellow miso would be ok), 3 tsp + light brown sugar, fish sauce and chili sauce to taste, and more salt in addition to the basic ingredients. I made it by taste so my additions are not precise, but I swear it worked. I will only make this mayo from now on.
Hi! I am very excited about this recipe. I was wondering could I use pea protein powder in place of the chickpea flour?
Hi Crystal!
I have used pea protein a lot in the past–I do not think it will work here (it is a protein isolate, the fiber is removed, so it will not work in the same way as chickpea flour).
This looks good, I need to avoid mustard, is there something you would suggest to replace that?
Hi Dawn! You could add a tiny dash of prepared horseradish, to simply leave it out.
I had no idea using chickpea flour to replace the egg in Mayo was possible! It works very well and will now be my go to recipe <3
Isn’t it crazy-(wonderful)?!! I am so glad you like it, Penny 😉
Oh my goodness! Sooo delicious, thank you so much for this wonderful recipe! I’m vegan, and usually I make my mayo with soy milk, but I recently cut soy from my diet for health reasons. I’ve tried all sorts of other plant based milks in place of soy but I had no luck to get the mayo to stay thick it would always end up runny after a few hours.
This is my new go to mayo recipe! And SOY FREE! Yeah! Thanks again!
Yippee!!! So happy it is a success, Katie!!!
Mine got very lumpy when I added the flour into the boiling water.
Hi Jan,
That’s actually what it will be like, just keep whisking, as directed, for a minute until thickened. So long as there is no dry flour remaining, it is fine. You will see in my photos that the mixture looks lumpy when it is chilled. All is made smooth once it is completely chilled and then blended with the oil.
I have made this recipe so many times! Absolutely love it every time! Thank you for your ingenious ingredient combination!
I was looking for a recipe that doesn’t require aquafaba and decided to try this recipe. I was not dissapointed at all! The taste of this mayonnaise is out of this world. It tastes EXACTLY like the real mayonnaise!! I did make some changes, most of them by accident hahaha. I immediately combined water, chickpea flour and salt and brought it to boil (cooked it 1-1.5 min on high and 5 min on medium). It was not lumpy at all as flour “melted” in the water straight away. Next change is that I didn’t use dijon mustard because I didn’t have one and ended up adding regular mustard as well as a splash of alchohol vinegar. I used regular sunflower oil and used 300 ml but it was too oily for me so I ended up adding obout 100 ml of water as well. It emulzyfied very well and did not take long (not even a minute). As for salt, I only added 3/4 teaspoon as recommended and it was enough. The result is beautiful, thick mayonnaise that I would recommend to everyone and I will definitely be using this recipe A LOT. Thank you so much by coming up with this recipe, I am certain that I will be trying a lot of recipes from this site in a very near future.
Can this be made oil free?
Hi Lili,
You might try using water in place of the oil. It should blend up nice and creamy, despite the absence of oil. You have inspired me, I think I will try it, too.
This is the best vegan mayonnaise! I will never buy expensive store brand vegan mayo again. Thank you!
@Camilla, I was wondering if aquafaba (bean water) would work for the oil replacement. Did you try the water?? Thanks for the interesting recipe!
Hi Cheri,
Hmm, I am not sure, I have not used aquafaba enough to know how it would work as an oil replacement. I would love to know if you give it a try!
just made this and even used it in your chickpea mash sandwich recipe! super easy and yummy:) also have been making a bunch of your plant-based recipes and I love them! Thank you for sharing and can’t wait to see what other recipes you come up with!
Hi Camilla! Thanks for this awesome recipe! Totally a game changer for me! I live in Jamaica & usually pay ~10usd per 8oz bottle (*which I buy twice a month) …. Needless to say I got totally fed up & took to google. I liked the sound of your recipe because it was Soy-Free …. I just tried it out, following all your steps & OMFG … IT’S sooooooo good!!!!!! Thank you! Thank you! THNAK YOU!!!
Hi Danielle! Oh, that makes my heart sing. I, too, hate overpaying for ingredients when there is a more frugal option. I am so happy that you found my humble recipe and it worked so well for you!
This is the only mayo recipe I have tried based on the shelf life alone, which is very impressive. The product is AMAZING and waaaaay cheaper than store-bought vegan mayo. I have made it 3 times, the first time, I cooked the flour too long, the second time was perfect, and the third time I under cooked the flour, so just make sure to follow the recipe exactly.
So glad it was (eventually :)) a success, Lucas. Thanks for sharing your tips, too.
How do i preserve it without putting it in the fridge?
Hi Farah,
I have not done much jar preserving (save for a few batches of jam), so I am not sure if this can be jarred for shelf preservation. I would google and see if you can find someone who has a recipe for jarring homemade mayonnaise; if it works for an egg-based mayonnaise, it would work for this mayo.
This recipe is a game-changer, thank you! I had a very expensive soy-free vegenaise habit and this has saved me a lot of money.
You are so welcome, Vicky! 🙂
Will other brands of mustard work? Because I think Dijon is not vegan.
Hi Faith, it has to do with filtering process for white wine vinegar in traditional Dijon mustard. If you are concerned about this not being 109% vegan, opt for Maille or French’s Dijon, which use vinegar (vegan) but not white wine vinegar. All yellow mustard, stone ground mustard and brown mustard is vegan as well as hot English mustard. I hope this helps! 😊
Bless you! This mayo is fantastic! I’ve tried every other vegan mayo recipe out there and always had trouble. Most wouldn’t set and we’re runny or the flavor was way off. This is perfect. Super easy, ingredients I always have on hand and tasted the closest to real mayo that I’ve ever had! Thanks SO much for sharing!!
Thrilled that this was so successful for you, Jessica!!! 😊
After making this several times, I’ve found that it thickens quite a bit in the fridge. To the point of not being spreadable. I tried just mixing it by hand again but that didn’t work so well. I’ve found that if you just throw it back in the blender it comes out super creamy again. Hope this helps someone else
I am very impressed with this recipe! it’s tastes pretty realistic, which at first I couldn’t imagine with chickpea flour. I thought it might taste bean-y, but it doesn’t. I couldn’t get out to the store to hunt for my vegan mayo, and I don’t eat soy. I had these ingredients at home. So, this was the perfect recipe! Thank you so much for sharing! Cheers!
You are welcome, Helen, so glad that it worked out (and saved a trip to the store :))
O and M and G. I made this mayo with a little less oil and added lots of roasted garlic. It is amazing! I will make it again and again. I can’t thank you enough for this recipe!!!!
YIPPEEEEE! Thrilled you love it, Melanie! Oh, tiny, mighty, miraculous chickpea, you make great mayo. You are so welcome, and enjoy the rest of your batch!
Thank you for a recipe that doesn’t call for aquafaba!
Question: is the chickpea flour roasted or not?
Hi Mozhon,
No, the flour is not roasted. It gets cooked on the stovetop which removes the raw flavor 🙂
Hi. I made this tonight and it was delicious but VERY thick. If I add more oil, will that thin it a bit or make it even thicker? Thank you. Fab recipe
Hi Mike! You can add more water (not oil), a little bit at a time, to thin it 🙂
Thank you 🙂
Oh Boy oh boy oh boy… haven’t made this yet but have been looking forever for a recipe thats dairy, egg and soy free so I can eat cole slaw that doesn’t trash my body. Judging from the rave reviews this is it!
So excited to have found this!!!!
BIG THANKS!
Enjoy, Peggy! I really love it and can attest that it is delicious on coleslaw!
How do you get rid of the extremely bitter taste..almost burns so bitter
Hi Hannah,
Oh no, that does not sound right at all. I am wonering if one of the ingredients is rancid (e.g., the oil or chickpea flour?)
outstanding recipe. Would rate far more than 5 stars.
Wow, thanks a million, Lycette!!!
I really wanted to make this recipe but isn’t vegetable oil made from soy??:(
Hi Nicole! Only Soybean oil is made from soy. You can use the vegetable oil you like, such as olive oil, safflower oil, avocado oil, or any number of other vegetable oils 😊
I am absolutely blown away at how good this mayonnaise is!! I had already tried and failed at making a different version of vegan mayo off of Pinterest. So I was a bit nervous. My nerves were definitely unfounded. I can not believe how easy and delicious this is!! I literally did a happy dance in the kitchen. My 9 yr old son agreed that it was just perfect. Thank you so much for this outstanding recipe. You are amazing!
This is truly amazing. I wish I had discovered it!
I LOVE it. Excellent taste, texture. Everything about it is a perfect
mimic of mayo, aoli or even hollandaise!!!!
I’m so pleased you shared and I found your recipe.
Love this Mayo! Actually, this is 4th time I’ve made it! Would have never thought to use chickpea flour. I make the Aioli recipe with olive oil and use only 1 teaspoon mustard. Thank you Camilla for sharing!!
Yay, so glad you like it, Vicki! 😊
I just started to make this recipe and can say i searched hard and long for something with no soy and eggs…..this is a total Keeper !! Had searched in the stores and its so pricey ! Thanks so much ! Looking forward to the finished product and how I can make it taste the way I like it being not a real lemon lover.. So happy I found you !
Thanks so much, Carolyn! 😍
Finally a vegan mayo that lasts longer than a few days!! Great idea with CP flour one of my fave versatile products!! Thank you
You are so welcome, Marie! 😊
It is amazing! First attempt at home-made vegan mayo, and I didn’t like the store-bought ones I had tried before. Both my partner and I (not vegan, doing veganuary) loved it. Chickpeas taste slightly eggy, so the mayo smelled slightly of eggs. I made it with sunflower oil.
Oh wow, that is some seriously great praise (especially the partner approval!). Don’t worry of the mayo separate a bit over time, just re-whisk with a fork for a few seconds and it will be smooth once again.
I have been continuously making some since January, and it is still perfect.
Mine goes jello-like after a week in the fridge (I am eating some right now, and I have to spread it on my potato wedges instead of dipping), what do you recommend to bring it back to its original state? Blending again? Thanks!
Hi! I am so glad that you have been making (and liking) this! Yes, definitely just give it a good mixing. A whisk does the trick for me–simply whick vigorously and it will be smooth and creamy once again!
I’ve searched and searched for a good vegan mayo recipe…and yours is amazing! Thank you so much! I used organic canola oil, and it turned out superb!
So glad that it works for you, Sheryl!
Wow! Great as is. Started with recipe as written then added a packet of SweetLeaf Organic Stevia Sweetener, which lightens up the flavor a bit. Absolutely fantastic. Can’t wait to experiment with trying different flavors, i.e. garlic, etc.! Thank you!
Great ideas with the stevia, Sherri. So glad you like this! 🙂
I had my 8 year old daughter help me make this mayo today. We cheered and high-fived when it turned out! It tastes so good! We made ours with avocado oil. Neither my dad nor I can have soy and I can no longer find Just Mayo anywhere. Other brands are so expensive. Thank you so much for this recipe!
Whoohoo! That makes me so happy, Kelly! I love that your 8-yr-old daughter helped, too :). I am 100% with you re: the cost of mayo alternatives in stores. Hooray for homemade!
This is so good! I make this all the time and even double the recipe now because my family loves it so much. And what a saving off commercially available mayo substitutes.. Thanks for such a perfect, simple recipe!
Demelza, that is so wonderful to hear! I love saving $ on food, especially items like condiments (nearly fainted recently at the cost of an avaocado mayonnaise at a high end grocery store. Did not buy!).
Thanks for taking the time to write! xo
Thank you! I recently found out I am highly allergic to eggs! This is a life saver!
You are so welcome, Leigh!!!
I will not waste everyone’s time by saying “the recipe looks good,” or “I can’t wait to try it.” Why bother with a non-review?
I DID try it, and was amazed at how quick, easy, and tasty it turned out.
I did make a couple of changes/additions to more closely follow the ingredients on my favorite, plant-based, but-no-longer-available “JUST Mayo.”
Instead of lemon juice, which I don’t normally have, I used half as much organic apple cider vinegar.
Again, to mimic my favorite, I added 1/8 teaspoon of organic garlic powder, and completely eliminated the mustard. I’ve not seen mustard on any commercial mayonnaise labels.
And, literally, a pinch of black salt, which imparts the sulfurous flavor of eggs. It smells awful for a second or two, but the “aroma” goes away and you are left with a hint of egg flavor – just like traditional mayo.
I am finding that during these difficult times, products I have always used are disappearing or being changed in a manner that I do not like, which is why I will now make all of my own mayonnaise. I make all of my own bread, coconut oil-based baking mix, and pretty much everything else – even Rice-A-Roni and Ramen Noodles (my own flavor packet).
I am grateful to have found this excellent recipe, and website.
For those of you on the fence, have no fear about making this mayo – if you follow the recipe, you will be successful.
In conclusion, thank you Camilla. You are the best!
Wow, Joe! I am overwhelmed by your review, thank you SO much!!! 🙂
I am a firm believer in giving credit where credit is due. I love your site and know how much time and effort it has taken. And now, I love my homemade mayonnaise – thanks to you. Well done!
Thank you so much, Joe!
Oops. I wanted to edit my previous comment before you had a chance to see it.
Until just now, my review was based on sampling a bit of this glorious mayo on a spoon – okay, several spoonfuls. But I just made a cool, refreshing pasta salad with my new discovery. Here’s what a friend said: “Stunning!”
I’d say that’s a pretty good recommendation for this recipe.
And, if anyone else is interested, my recipe follows. Be it known that the technique is the same, just a few different tweaks to the recipe. If you like the commercial product “JUST Mayo,” you’ll love this.
1 Cup Distilled Water
6 TBS (45 grams) Organic Chickpea Flour (I weighed it out)
¾ tsp Ground Kosher Salt (measure, then grind with mortar & pestle)
1 Pinch Black Salt (about 1/16th teaspoon)
⅛ Organic Garlic Powder
2¼ tsp Organic Apple Cider Vinegar
⅔ Cup Organic Canola Oil
Again, Camilla, Thank You!
Is there a way to do this without chickpea flour, maybe cassava flour? I can’t tolerate beans at all.
Hi Anita,
I am sorry, this definitely only works with chickpea flour. I do have a cashew mayo if that interests you. Easy Cashew Mayo
My son is vegan, we made this yesterday and it’s really good. He can’t do lemon so we used rice vinegar and we didn’t have dijon, so used plain yellow mustard. No other substitutes or changes. I’m not vegan but I’ll switch to using this for price and taste. It’s so easy there’s no excuse for paying $8 for vegan mayo anymore. Thanks for this recipe!
That’s such wonderful news, Therese! Thanks so much for taking the time to let me know that the mayo recipe suits your needs 🙂 I know, I cringe at the sight of so many quality prepared basics like mayo. Cheers!
Hi! made this last night and was sooooo surprised it turned out. I used to make my own version using eggs but I can no longer have eggs. added some chilli powder and tumeric and it is delicious! thank you so much for this recipe! my local grocer is asking $8.99 for the same size bottle!!!!!
THRILLED to hear it, Karen! I know, egg-free mayonnaise can break the bank. Thanks so much for letting me know that it worked for you, Karen!
I just love it when I find a recipe like this, and want to tell everyone I know. It’s one more thing I don’t have to buy in the store. Thank you for posting this terrific mayo. I used avocado oil and added a few capers, but tarragon would also be nice. Or drop the herbs and add some miso. Lots of possibilities to make it your own.
Hi Vera,
You made my day 🙂 And now I need to go and replenish my avocado oil–sounds like a great idea to use it here! 🙂
OH my. I was convinced this would not work. The result some blubbery rubbery blob. But no. I was wrong. This is divine. Fluffy, smooth luscisousness. I had to stop myself from eating the whole jar with a spoon. Thank you so much. 🙂
Yay!I am so glad you persevered, Carla! I should put a warning that it look blobby before it all comes together 🙂
can i use orther flour like all purpose whit or not gluten ?
can i use Mustard powder inteads ?
can i add ½ of raw sugar ?
Hi Alice,
No, this recipe is definitely unique to chickpea flour, so there is no substitution. I am sure you could use mustard powder and raw sugar, but you will need to experiment; I have not tried it with either 🙂
I just made this using cornmeal that I put into my nutri bullet to make it more of a flour consistency and it worked just great!
Thanks, Camilla, for all the recipes and especially for this . I love the chickpea flour and mayonnaise. Your blog is fantastic. I am Spanish (from Spain , Europe ) and I would say that the alioli ( so called in Spain ) , is a sauce that comes from Spain (specifically in the area of the East, Valencia) , not from France.
Hi Antonia! So thrilled you love the mayo! As for the aioli: so true, I should have mentioned the Spanish aioli. My understanding was that traditional recipes (alioli) omit the egg, but I have looked and seen that some recipes do include an egg or egg yolk. It turns out that aioli means “oil and garlic” in both Catalan and Provençal. I am not sure which one came first!
Amazing mayo! Simple, fast, healthy and yummy.
Wonderful, so glad you like it, Irina!
Hello, I tried this recipe but it didnt work for me. I used light olive oil and Bob Red’s Mill chickpea flour. The flour and water mixture after refrigerated was pretty solid. I blended everything until it was well mixed. It was runny, however, and in the fridge it started to separate. Any idea what went wrong? I really want to try this recipe again. Perhaps I should I add the oil slowly, like in other recipes? Thanks.
Hi Sandra! It sounds like it may have just needed more high speed blending to get it to emulsify. It will look fairly blobby until the chilled chickpea flour mixture is super-blended (aerated) to make it light and fluffy and hold together with the oil. You can reblend what you have. You might want to try electric beaters on high speed instead of a blender/food processor 🙂
I had the same problem, I reduced the oil by half and it worked much better
I just wanted to say that this mayo is fantastic. I did grind my own chick peas and not sure if the grind was fine enough anyway I added all the amounts and when cooled was really thick, put in food processor. I did add a clove of garlic, we both love it. My husband is a mayo freak so this is some feat. Will change the amount of four to 5 and see how it turns out. Thank you so much. Woohoo Helen
I’m thrilled you and your husband enjoyed it so much, Helen!!! 🙂
Thank you so much for this recipe. I can’t eat eggs, but would love to avoid soy. It’s so hard to find a recipe that takes care of both my problems. I can’t wait to try it out!
Let me know how it works for you, Amber!
Can you use coconut oil instead of vegetable oil to make the mayo?
Hi Mavette,
I’m not sure. I love coconut oil, but it might get weird when you refrigerate it (since coconut oil becomes rock hard when cold). Maybe an MCT coconut oil (stays liquid) like this would work?