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.
Recipes for egg-free mayonnaise abound. Jaymi Heimbuch over at Mother Nature Network, has a terrific review of 3 vegan mayonnaise recipes, but all three contain soy. Moreover, her “winner” (i.e., most like real mayonnaise) uses tofu. All fine, but what if you’re avoiding soy?
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 best ever 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.
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.
Enjoy! I would love to hear if you give this a try!
- 1 cup water
- 6 tablespoons (45 grams) chickpea flour
- ¾ teaspoon fine sea salt
- 1-1/2 tablespoons freshly squeezed lemon juice
- 2 teaspoons Dijon mustard
- ⅔ cup neutral-flavor vegetable oil
- pinch of cayenne pepper
- In a small 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 a smal, heatproof bowl; cover and refrigerate until cold.
- 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.
- 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.