Combine base ingredients. In the bowl of your food processor, add the aquafaba, apple cider vinegar, Dijon mustard, and salt.

Pulse to blend. Process on low just until the mixture looks uniform, about 5–10 seconds.

With the machine running on medium, very slowly drizzle in the oil in a thin, continuous stream. The mixture will turn from translucent to white and begin to thicken.

Once all the oil is incorporated and the mayo holds soft peaks, stop the processor. Taste and add more salt if needed.

Transfer to a clean jar, seal, and refrigerate for up to 2 weeks.