Best Ever Vegan Mayonnaise (soy-free, made with chickpea flour!)

  • Author: Camilla
  • Prep Time: 15 mins
  • Cook Time: 6 mins
  • Total Time: 21 mins
  • Yield: 2 cups 1x


  • 1 cup water
  • 6 tablespoons (45 grams) chickpea flour
  • 3/4 teaspoon fine sea salt
  • 11/2 tablespoons freshly squeezed lemon juice
  • 2 teaspoons Dijon mustard
  • 2/3 cup neutral-flavor vegetable oil
  • pinch of cayenne pepper


  1. In a small 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 a smal, heatproof bowl; cover and refrigerate until cold.
  3. Transfer the cold chickpea mixture to a food processor or blender. Add the oil, lemon juice, mustard, and cayenne; process until blended and very creamy. Transfer to a sealable jar or other covered container.
  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 2 tbalespoons and add 1-1/2 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
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