Vegan Mayonnaise from Chickpea Water

Homemade vegan mayonnaise from chickpea cooking water or soy milk - perfect for spreading on a sandwich or dipping French fries!

  • OtherType
  • Super EasyDifficulty
  • 10 minPrep. Time
  • N/AServing/Unit


Chickpea cooking water, 1/4 cup
or soy milk
Grape seed oil, 1/2 cup
Lemon juice, 1/2 teaspoon
Salt, a pinch
Mustard, 1/4 teaspoon


1. Mix the chickpea cooking water (or soy milk) in a blender or using a hand blender until whipped (it contains protein of course so this happens).
2. Add the rest of the ingredients, and continue to stir/whisk until a thick vegan mayonnaise is obtained. Taste and fix seasoning if necessary. If the mayonnaise is not thick enough then you should continue to whisk and add oil gradually.
3. What needs more than that? Homemade vegan mayonnaise is obtained from chickpea water, which is always good to have at home in the refrigerator (can be stored for up to two weeks)!
4. Bon appetite (:

Equipment: blender.

The nutritional value does not include the chickpea cooking water. You can use cooking water from chickpeas that you make yourself at home (note that the water is not too thin) or canned chickpea water (do not worry, there is only water and salt). If you use vegetable milk it is better to use soy milk that contains more protein, other vegetable milk will not necessarily work. The preparation time does not include the chickpea cooking time.

Nutritional Values Serving/Unit 100 Grams
Calories 1063 cal 842 cal
Proteins 0 g 0 g
Carbohydrates 0 g 0 g
Fat 120 g 95 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Adi Cohen Simantov Recipe by Adi Cohen Simantov
Vegan Mayonnaise from Chickpea Water
Simple and delicious vegan mayonnaise spread