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Mayonnaise with chickpea water

Mayonnaise, dairy free, egg free with Chickpea Water

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)
5 from 7 votes
Prep Time 5 mins
Total Time 5 mins
Course Dressings, video
Cuisine Vegan, Salads
Servings 1 1/2 cups


  • 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)


  • 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.


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.