You will love this creamy zingy mayonnaise, dairy free and egg free it’s made with Chickpea water. It’s simple to whizz together. There are a couple of videos to get you on your way.
Chickpeas are one of the foods I completely love. They are something I can use in almost every area of my cooking, and that includes desserts too!.
I’ve made chocolate cakes, meringues, hummus and plenty of this amazing Mayonnaise with them.
Chickpea water is a great substitute for eggs as it whips up into a frothy meringue like mix when beaten. That’s how this mayonnaise works.
These little gems are the perfect food for everyone but most especially if you would like to eat vegan food. They not only contain a great deal of roughage but they are proven to have an advantageous effect on your gut flora.
Eat the peas and use the water to make all kinds of things including this fabulous mayonnaise. That means you can make a salad out of the peas and mayonnaise out of the water. Works so well together! I love this because it can save not only waste, by allowing you to make your own mayonnaise in minutes with just the cost of a cup of oil, it’s awesome.
You will not believe just how easy it is. You can flavour it in any way you like. Try the basic recipe first get it right then go back and experiment with flavours. Try using a flavoured oil maybe a bit of chilli oil or curry, saffron, tomato paste, wasabi or cumin. I added a small avocado to it once it was made. I added the avocado and blitzed again with the stick blender. A drop of extra lemon juice gave it zing and then I had an avocado puree that doesn’t go brown! I can use it as a mayonnaise or as a dip with chips or just slather it onto a taco. The possibilities are endless. It also keeps much longer than traditional mayonnaise because there are no eggs.
This is the best. I know you are going to love it.
Here are the videos. Watch and be amazed.
How to make Mayonnaise with Chickpea Water
**This video has sound.
[recipe-video]
Mayonnaise, dairy free, egg free with Chickpea Water
Ingredients
- 80 ml chickpea water 4 Tablespoons
- 10 gm dijon mustard 1 large teaspoon
- 20 ml lemon Juice 1 tablespoon or more to taste
- 1/2 teaspoon sea salt or a small pinch, to taste for granulated salt
- 250 ml oil Rice bran or vegetable or nut oil (1 Aust cup)
Instructions
- Put the water, dijon, salt and lemon juice in to the jug.
- Follow this with the oil. Put the immersion blender to the bottom of the jug and turn it on
- As the liquid thickens and turns white lift the blender to incorporate all of the oil and blend till white and thick. This will take approximately 1/2 a minute.
Notes
How to make Chickpea Mayonnaise video appeared first on My Kitchen Stories. An original recipe.
Perfect and delicious! Better than store bought mayonnaise and vegan. Took less than 5 minutes. Thanks.
I followed instructions except for the narrow container so it didn’t thicken. Add a bit more oil and still had liquid.
You should have really emphasised that, ingredients are expensive to waste. Ended salvaging it by mixing it with plain Greek yogurt.
Hi Linda
The narrow container as shown in the videos makes 90% difference to the success of the recipe. If the recipe calls for this type of thing it is best to use the suggested cookery methods, and ingredients when following a recipe so that you do not waste ingredients and are not unhappy with the results.
Hallo, I am on a diet that does not allow me to eat canned food, instead of using the can water can I boil the chickpeas and use the water from the boiling pot?
Hi Carron
Yes you can. Soak your chickpeas and drain then cook them in fresh water until soft. Strain out the chickpeas and reduce the liquid by about 1/3 or so. Chill and then use for mayonnaise, meringue or whatever you like
Best Regards
tania
Amazingly good for such a simple recipe. Thanks for sharing this! Nothing but gratitude from me..
Thank you!!
So didn’t follow exact instructions for I only have a regular blender but what I did was blend the chick pea water + everything but oil till foamy then added oil and it worked really well. Will be doing again
Good work!!
Followed instructions to the exact. All I got was liquid. No thickness whatsoever. Huge disappointment. Can’t remake now because I used the last of my oil.
Hi Vinny
Thats sad. When making this mayo. You must ensure you use a stick blender in a vessel that is not too wide. The liquid needs to be on the bottom and the oil floating on the top. The emulsification of the oil only works when the chickpea water is blended and starts to froth and then you pull up the stick blender ever so slowly.
It does work.Give it another go. You can also incorporate the left over liquid into another batch once the first batch is thick and white. Then slowly pour in the liquidy batch from the fiest attempt.
Hi Vinny
Thats sad. When making this mayo. You must ensure you use a stick blender in a vessel that is not too wide. The liquid needs to be on the bottom and the oil floating on the top. The emulsification of the oil only works when the chickpea water is blended and starts to froth and then you pull up the stick blender ever so slowly.
It does work. Give it another go. You can also incorporate the left over liquid into another batch once the first batch is thick and white. Then slowly pour in the liquidy batch from the first attempt.
Thanks for responding. Yes, I specifically bought a really good emulsion blender for stuff just like this. It was a perfect fit. Everything was completely settled on the bottom, made sure of that. I was afraid of making it a second time because I had used the last of my oil. I used grape seed oil. Could that have been the case?
What about coconut oil? Maybe will try again. Also I tried making a double batch.
Vinny
Hi Vinny
The oil would have made no difference here. I would not however use coconut oil. It is a bit thick and fatty and sets when cold.
Really froth the chickpea water before lifting the wand. I have two videos. Not sure which one you saw. I”ll forward you the addresses
Tania
How long does it keep for? Soo easy to make!
Hi Susie
It will keep for up to 7 days.
I may have done something wrong, it did not get as thick as I was expecting. Having said that it may work to my benefit, tasted spectacular, will make it again, used avocado oil.
Hi Bernette
Thanks for your comment. I am so glad you tried the recipe
You may actually have needed a little extra oil to emulsify it a little more
I have made this recipe many many hundreds of times but when it’s being made in another country I can only guess at what may have happened here
I usually find a bit extra oil is the way to fix.
Hope you will try it again.
Tania
Amazed .
No more wasting the liquid .
Awesome Helen. It’s great isn’t it?
Correction. I won’t say it IS AS GOOD AS …..
WOW. I’m a mayonnaise freak and I just made this as it’s whirring away I’m saying ‘sure, this is gonna work and I don’t think so’, AND I won’t say it’s not as good as my home-made mayo, but it’s pretty darned good and I’ll be using it. Thanks. Now can you find me such a good substitute for butter … my other passion. xxxxx.
If only I could do that!!