Aquafaba — the liquid from a can of chickpeas — is the clever trick behind this creamy, spoonable mayo, whipped with Dijon mustard and a splash of lemon juice and apple cider vinegar for tang. A steady stream of neutral oil gets drawn in with an immersion blender, transforming everything into a thick, glossy emulsion right before your eyes. Garlic powder adds a subtle savory note if you want it, while sugar and salt round out the flavor into something that tastes just like the real deal. It's a great homemade option to keep in the fridge, ready for sandwiches, dressings, or dolloping onto crispy fries. Since it's built from pantry staples rather than anything soy-based, it's an easy one to trust on a soy free table.
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Learn more →12 servings
Combine the aquafaba, Dijon mustard, lemon juice, apple cider vinegar, sugar, salt, and garlic powder (if using) in a tall narrow jar or blending cup.
Pour the neutral oil on top of the aquafaba mixture. Do not stir.
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