Place aquafaba (chickpea brine), Dijon mustard, grated garlic clove, white vinegar. maple syrup and turmeric in the beaker of a handheld immersion blender. Mix until all is well blended.

Keep on mixing, adding the vegetable oil very slowly to the mixture. If you add it too fast, the mixture will not thicken as well. As you keep on adding the oil and mixing, the melange will thicken. Carry on blending, moving the blade up and down, until you have a creamy and thick texture.

This vegan mayo will keep refrigerated in an airtight container for up to a week.