1/2 cup aquafaba (the liquid/brine in a can of cooked chickpeas),

1/2 tsp ground mustard,

1/2 tsp sea salt,

3tsp apple cider vinegar,

4 tsp stevia powder,

1 1/2 cup vegetable oil or avocado oil.

1.Add aquafaba to a tall glass jar along with ground mustard, sea salt, apple cider vinegar, and stevia.

2.Blend on high with an immersion blender (soup blender)

3.Measure the oil in a liquid measuring cup. Then, with the immersion blender on its highest speed, slowly stream the oil in over the course of 1-2 minutes. Doing so supports the immersion process.

4.Move the immersion blender up and down to incorporate a little air toward the end. If it's looking too thin, add more oil. The more oil you add, the creamier, thicker, and denser the texture will become. You shouldn't need more than the recommended amount.

5.Taste and adjust flavour as needed, adding more sweetener of choice (I use stevia) for sweetness (keeping in mind maple syrup will make it less thick + fluffy), vinegar for tanginess, salt for saltiness, or ground mustard for flavour.

6.Use immediately or transfer to a sealed container in the refrigerator until cold - about 4 hours. It will thicken even more in the fridge! Store leftovers in the refrigerator up to 2 weeks (sometimes longer). You'll know it's gone bad when mould has formed. Not freezer friendly.

‍