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4-Ingredient Chickpea Flour Mayonnaise (vegan, soy-free)

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

To make this easy mayonnaise, you need the following:

  • Chickpea flour
  • Neutral vegetable oil (e.g., olive, safflower, avocado)
  • 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 Chickpea Flour Mayonnaise

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 months. 

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 Chickpea Flour Recipes to Try:

Yield: 3 cups

4-Ingredient Chickpea Flour Mayonnaise (vegan, soy-free)

4-Ingredient Chickpea Flour Mayonnaise (vegan, soy-free)

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

Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes


  • 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 3 months. 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

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Monday 30th of May 2022

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!


Tuesday 7th of June 2022

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...


Wednesday 13th of April 2022

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!


Tuesday 26th of April 2022

Ooh, great idea, Hedy!


Monday 31st of January 2022

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!!


Saturday 15th of January 2022

Hi. It taste good but why is mine yellow in colour unlike yours which is white? I omitted mustard since I don't have it and reduced the lemon juice. Also mine took quite long to thicken. Should I have streamed the oil in instead of dumping everything together?

Didina Gnagnide Angorinie

Wednesday 29th of December 2021

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.

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