Egg-less version of the classic mayo.
Based on Miyoko's recipe from her "The Homemade Vegan Pantry" cookbook.
Ingredients (yields 12 oz mayo):
* 1/2 cup soy milk (don't substitute with another milk)
* 1 Tbsp mustard
* 1 1/2 tsp apple cider vinegar
* 1/2 tsp salt
* 1 cup neutral oil (I use safflower)
All ingredients should be at room temperature beforehand. This is KEY, otherwise the emulsion won't happen.
Put all the ingredients in a large mason jar (24 oz or bigger).
Mix at high speed with immersion blender until emulsified (~10 seconds).
Store in the fridge for up to one month.