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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:

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)

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

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

  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!

Notes

Variations:

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?

Tag @powerhungrycamilla on Instagram and hashtag it #powerhungrycamilla

 

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Dawn Bragg

Saturday 16th of October 2021

This looks good, I need to avoid mustard, is there something you would suggest to replace that?

Camilla

Thursday 11th of November 2021

Hi Dawn! You could add a tiny dash of prepared horseradish, to simply leave it out.

Penny

Thursday 2nd of September 2021

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

Camilla

Thursday 2nd of September 2021

Isn’t it crazy-(wonderful)?!! I am so glad you like it, Penny ;)

Katie

Saturday 21st of August 2021

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!

Camilla

Thursday 9th of September 2021

Yippee!!! So happy it is a success, Katie!!!

jan gridley

Thursday 17th of June 2021

Mine got very lumpy when I added the flour into the boiling water.

Camilla

Thursday 17th of June 2021

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.

Sheryl

Friday 30th of April 2021

I have made this recipe so many times! Absolutely love it every time! Thank you for your ingenious ingredient combination!

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