Vegan Chickpea Flour Mayonnaise (nut-free, soy-free)
Say hello to the best ever vegan mayonnaise: it's my 4-Ingredient Vegan Chickpea Flour Mayonnaise ! It is soy-free, nut-free frugal, and easy to make, too.
Servings: 3 cups
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
- 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 2 to 3 weeks. Reblend, if needed, if any separation occurs. 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
Serving: 1tablespoon | Calories: 43kcal | Carbohydrates: 0.9g | Protein: 0.3g | Fat: 4.3g | Sodium: 47mg | Fiber: 0.6g | Sugar: 0.1g