Vegan Mayonnaise

Vegan Mayonnaise
2 Tablespoons aquafaba
1/2 Tablespoon white wine vinegar
1/2 teaspoon ground mustard
1/2 cup canola oil
salt and pepper, to taste

First, beat the aquafaba until it is voluminous, close to whipped egg whites. Depending on how thick you like your mayonnaise, either beat it to soft peaks or firm peaks. This can be done by hand (with a lot of time and muscle), with a handheld electric mixer or immersion blender, a stand mixer, or in a mini food processor. Blend in the vinegar and mustard. While continuing to mix, slowly stream in the oil, constantly mixing, to form the emulsification. Season to taste.

You will be amazed at how closely this taste to regular mayonnaise - with no egg! It keeps well in the fridge as well. You have to try it to believe it!