makes 1 cup

½ cup aquafaba (see Note)
2 tsp. sriracha, or to taste (see Note)
1 tsp. Dijon mustard, or more to taste
1 tsp. lemon juice
Salt, to taste
¾ cup sunflower oil

Blend all ingredients together except the oil in a high-speed blender (or in a tall jar using an immersion blender) and blend until smooth. With the machine running, slowly pour oil in a thin stream and blend to emulsify. Adjust seasoning to taste. Transfer to an airtight container and refrigerate until ready to use

Sriracha is a Thai chili-garlic sauce; you can omit it in this recipe for a more standard mayo. Aquafaba is the liquid left over from cooking chickpeas or other legumes. You can use the liquid from canned chickpeas, which may be higher in sodium but have a thicker consistency, or the liquid from cooking dried chickpeas (you may need to reduce the liquid to thicken it). Let cool completely before using.