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.
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!
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.
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.
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 months.
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 Chickpea Flour Recipes to Try:Print
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.
- 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
- 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 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.
- Category: condiment
- Serving Size: 1 tablespoon
- Calories: 43
- Sugar: 0.1 g
- Sodium: 47 mg
- Fat: 4.3 g
- Saturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0.9 g
- Fiber: 0.6 g
- Protein: 0.3 g
- Cholesterol: 0 mg
Keywords: vegan mayonnaise, chickpea flour, 4 ingredients, chickpea flour mayonnaise, egg-free, soy-free, vegan, easy