Rich, creamy and thick chickpea-based vegan mayo! This mayo is egg-free, cholesterol-free, soy-free, gluten-free, easy to make and so much cheaper than store-bought mayo.
CHICKPEA VEGAN MAYO
I love homemade mayonnaise and aioli. And the reason why I make my own mayo at home is that I know exactly what goes into it, no preservatives or ingredients that I’ve never heard of before and can’t even spell. It tastes so much better, it’s healthier and can save you a lot of money.
This recipe does not use soy milk, aquafaba or tofu. It uses chickpea flour, which makes it great for people that avoid soy and/or dairy products. It’s so rich, creamy and deep in flavour and that makes this recipe just incredible.
INGREDIENTS AND TOOLS NEEDED TO MAKE THIS VEGAN MAYO
- Chickpea/gram flour
- Lemon juice
- Dijon mustard
- Apple cider vinegar
- Sunflower oil – or any neutral tasting oil
- Olive oil
- Medium-sized saucepan
- High-speed food processor
- Glass jars
HOW TO MAKE VEGAN MAYONNAISE
Start by whisking the gram flour with water in a saucepan until lumps are dissolved, and then leave it to stand for 20-30 minutes for the flour to hydrate.
Then on medium heat, bring to a boil and keep whisking until the mixture thickens and turns into a thick paste. The texture will be very similar to custard. You’ll have to taste it and make sure that the gram flour is completely cooked out.
Once it’s cooked, remove from heat and let it cool to room temperature. Then place in the fridge until the mixture is cold. It will have a rubbery feel to it and that’s okay.
Place in a food processor, or a high-speed blender. Then blend on high with lemon juice and mustard.
Add salt, vinegar, sunflower oil and blend again until it’s creamy and smooth.
Mix in the olive oil, and have a little taste to see if you would like to add more salt or acidity.
Store in glass jars in the fridge for up to 3 weeks.
KITCHENAID FOOD PROCESSOR
I recently received a KitchenAid food processor from Harts of Stur to test and review. Making mayonnaise in it would either leave me disappointed or make me fall in love with my new food processor since the mayo needs to be super creamy, smooth and velvety. This all depends on the efficiency of the food processor or blender that is used to make the mayo.
I put the food processor to test and to my delight, it did a wonderful job! My mayo came out exactly how I wanted it, and now I can’t wait to make more delicious recipes in my new KitchenAid food processor.
So what does it do? This KitchenAid food processor from Harts of Stur online store, is so easy to set up and use. It can do everything from slicing, chopping, grating, and mixing to pureeing and kneading. It comes with a large 2.1-litre leak-proof bowl, and a feed tube which allows you to add more ingredients as the food processor is working.
The bowl and the lid are dishwasher safe, which means minimal effort is needed to wash up. The lid is attached to the bowl, which means that little mess is made while using it too! There are 3 speed options that can be used depending on what you’re making – high, low and pulse. What’s more, it comes with a 2-year guarantee from KitchenAid.
HARTS OF STUR – Cookware Specialist
Now, let me tell you more about Harts of Stur.
Harts of Stur was established in 1919 in Dorset, they are one of the UK’s largest in-store and online cookware and kitchenware retailers and sell a wide range of products at a competitive price with great service and value.
Their website is very informative and easy to navigate, and as I was browsing through the website I already started creating my Christmas wish list (even though it’s still 6 months away!). So if you’re looking for a new food processor, blender, cutlery or even a knife, pop over to the Harts of Stur website and I’m sure that you will find exactly what you need at a great price and their customer service will never disappoint!
HOW TO MAKE VEGAN AIOLI?
Aioli is mayonnaise sauce flavoured with garlic. To make vegan aioli, use the mayo as a base and mix in pureed garlic. For the quantity in my recipe card, add 2 cloves of garlic.
If you’re making aioli using my vegan mayonnaise recipe, just add the garlic before mixing in the olive oil and blend on high speed until the mayo/aioli is completely smooth.
This mayo is perfect with sandwiches, salads and to serve with potatoes. Below are a few more ideas:
- Vegan eggplant/aubergine sandwich
- Instant pot corn on the cob
- Crushed new potatoes
- Oven baked fries
- Daikon radish slaw
- 1 cup 100 grams Chickpea/gram flour
- 2 cups 450 ml Water
- 2 tbsp Lemon juice
- 1 tbsp Dijon mustard
- 2 tbsp Apple cider vinegar
- 1 tsp Salt
- 3/4 cup 180 ml Sunflower oil – or any neutral tasting oil
- 1/3 80 ml Olive oil
- Whisk the gram flour with water in a saucepan, and leave it to stand for 20-30 minutes for the flour to hydrate.
- On medium heat, bring the mixture to a boil and keep whisking until it thickens and turns into a thick paste. The texture will be very similar to custard. You’ll have to taste it to make sure that the gram flour is cooked out before removing it from the heat.
- Once it’s cooked, remove from the heat and let it cool to room temperature. Then place in the fridge until the mixture is cold. It will have a rubbery feel to it.
- Place in a food processor, or a high-speed blender. Then blend on high with lemon juice and mustard.
- Add salt, vinegar, sunflower oil and blend until it’s creamy and smooth.
- Mix in olive oil, and have a taste and see if you would like to add more salt or acidity.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen