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Mayonnaise, dairy free, egg free with Chickpea Water

June 28, 2015 by Tania 61 Comments

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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.

Mayonnaise with chickpea water

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.

Mayonnaise with chickpea water

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.

Mayonnaise with chickpea water

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.

Mayonnaise with chickpea water
Here are the videos. Watch and be amazed.

How to make Mayonnaise with Chickpea Water

**This video has sound.

[recipe-video]

Mayonnaise with chickpea water

Mayonnaise, dairy free, egg free with Chickpea Water

4.60 from 15 votes
Don't waste the water from your chickpea can. Make Mayonnaise! This recipe uses a stick blender. make creamy mayonnaise that uses no eggs. It lasts in the fridge for weeks. Add flavours you love like chipotle chilli, tomato paste ( for prawns) or avocado)
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Total Time 5 minutes mins
Servings: 1 1/2 cups
Course: Dressings, video
Cuisine: Vegan, Salads
Ingredients Method Notes

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)

Method
 

  1. Put the water, dijon, salt and lemon juice in to the jug.
  2. Follow this with the oil. Put the immersion blender to the bottom of the jug and turn it on
  3. 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

Follow the directions and wait for the oil to rise to the top before blending with a stick blender. If you do this it will be perfect every time
To make aioli add 2 cloves of garlic letting it sink to the bottom. It will be pureed up with the chickpea water. Add extra salt and lemon juice to bring up the flavour.

MKSHEADERLOGO

How to make Chickpea Mayonnaise video appeared first on My Kitchen Stories. An original recipe.

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Filed Under: Gluten Free, How to:, RECIPES, Salad Tagged With: chickpea water, chickpeas, Dairy and egg free, dressing, How to make Mayonnaise with Chickpea Water, how to make vegan mayonnaise, mayonnaise, mayonnaise without eggs, Recipes, vegan mayonnaise

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Reader Interactions

Comments

  1. J

    July 19, 2025 at 2:10 am

    5 stars
    Worked perfectly! Thank you. How long will it last in the fridge?

    Reply
    • Tania

      July 20, 2025 at 4:45 am

      will keep for a week

      Reply
  2. Brenda Pruitt

    March 15, 2025 at 6:53 am

    3 stars
    I would love to try this recipe, would olive oil or avocado oil work that is all I use.

    Reply
    • Tania

      March 16, 2025 at 10:46 am

      It would be best to use avocado oil, rice bran or grape seed. Olive oil id too strong in taste. It gets a bit bitter.

      Reply
  3. ELAINE MARIANNE ADAMS

    January 19, 2025 at 9:13 pm

    5 stars
    I made mine in a mini blender – perfect, better than dairy, easier to make, more economical and less calorific. Thanks!

    Reply
    • Tania

      January 26, 2025 at 10:09 am

      Yes it is. Thank you for your comment
      Tania

      Reply
  4. Shaz

    October 16, 2024 at 11:20 pm

    5 stars
    Perfect and delicious! Better than store bought mayonnaise and vegan. Took less than 5 minutes. Thanks.

    Reply
  5. Linda Krenn

    September 2, 2024 at 5:05 pm

    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.

    Reply
    • Tania

      September 24, 2024 at 9:53 pm

      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.

      Reply
  6. Carron Dewa

    August 15, 2024 at 5:01 pm

    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?

    Reply
    • Tania

      August 15, 2024 at 7:53 pm

      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

      Reply
      • Ben N

        October 12, 2024 at 2:26 am

        5 stars
        Amazingly good for such a simple recipe. Thanks for sharing this! Nothing but gratitude from me..

        Reply
        • Tania

          October 16, 2024 at 9:12 pm

          Thank you!!

          Reply
    • Kait

      August 22, 2024 at 5:49 am

      5 stars
      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

      Reply
      • Tania

        August 25, 2024 at 5:53 pm

        Good work!!

        Reply
  7. Vinny

    June 17, 2024 at 4:54 am

    2 stars
    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.

    Reply
    • Tania

      June 23, 2024 at 4:13 pm

      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.

      Reply
    • Tania

      July 12, 2024 at 10:37 am

      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

      Reply
  8. Susie

    February 23, 2024 at 2:38 am

    How long does it keep for? Soo easy to make!

    Reply
    • Tania

      March 11, 2024 at 8:39 pm

      Hi Susie
      It will keep for up to 7 days.

      Reply
  9. Bernette

    August 7, 2022 at 3:56 am

    4 stars
    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.

    Reply
    • Tania

      August 7, 2022 at 9:28 pm

      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

      Reply
  10. Helen

    October 22, 2021 at 5:50 pm

    5 stars
    Amazed .
    No more wasting the liquid .

    Reply
    • Tania

      October 29, 2021 at 11:51 pm

      Awesome Helen. It’s great isn’t it?

      Reply
  11. alice hudson

    August 11, 2021 at 7:38 pm

    Correction. I won’t say it IS AS GOOD AS …..

    Reply
  12. alice hudson

    August 11, 2021 at 7:37 pm

    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.

    Reply
    • Tania

      August 12, 2021 at 11:55 am

      If only I could do that!!

      Reply
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Tania Cusack Hi, I'm Tania and this is My Kitchen Stories. I share all kinds of recipes here. Most recipes are quick and easy, just perfect for families. BUT, you could also find vegan, cakes and desserts too. Come and have a look around Read More
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