This creamy, dreamy mayo comes together with nothing more than aquafaba (that starchy liquid left over from a can of chickpeas), a good squeeze of lemon juice, and a splash of apple cider vinegar for tang. Dijon mustard and a touch of garlic powder round out the flavor, while a slow, steady blend with neutral oil is what transforms everything into that thick, glossy emulsion. The immersion blender trick — holding it at the bottom of the jar before slowly pulling it upward — is what gives this mayo its stable, spreadable texture without any eggs at all. It whips up in under a minute and keeps well in the fridge, ready for sandwiches, dressings, or a dollop on roasted veggies. Since it's built entirely on plant-based staples with no fish, shellfish, or other allergen-driven ingredients in sight, it's a genuinely solid pick for anyone navigating a soy free kitchen.
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Learn more →12 servings
Combine the aquafaba, Dijon mustard, lemon juice, apple cider vinegar, salt, sugar, 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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