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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:
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)
Print
4-Ingredient Chickpea Flour Mayonnaise (vegan, soy-free)
- Prep Time: 15 mins
- Cook Time: 6 mins
- Total Time: 21 mins
- Yield: 3 cups 1x
Description
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.
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: 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 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.
- Category: condiment
Nutrition
- 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
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.
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?