2teaspoonsapple cider vinegaror lime juice or white vinegar
1cupoilI recommend any neutral oil (don't use coconut oil) (250mL)
Make sure all your ingredients are room temperature. If your milk is cold, you can microwave it for about 20 seconds.
Add the unsweetened soy milk, apple cider vinegar, garlic powder, sea salt and mustard in the immersion blender beaker/jar and stir together.
Pour the oil over the soy milk mixture. Let it sit for about a minute.
Place your immersion blender into the bottom of the jar. Blend and keep it firmly pressed against the bottom for about 15 seconds while the mixture emulsifies. Slowly move the blender up and down to properly blend and incorporate all the ingredients until thick and fully combined.
Taste and add/adjust any ingredients if needed. Place in a sealed jar in the fridge. It thickens up in the fridge even more. Enjoy!
Recipe inspired/adapted from Simple Vegan Blog.This mayo lasts about 2 weeks in the fridge.Calories are per tablespoon.
Expert Tips & FAQ
I go through this in detail in recipe, but the best tool to use is an immersion blender in an open cup (like the beaker that comes with it). Air is an essential ingredient and you need free-flowing air to allow the emulsification to properly take place.
You can’t do this in a container that is completely sealed off (just like my whipped coffee recipe). You can use a blender, but ensure it’s an open blender. I would do it that way by blending the soy milk first and then slowly streaming in the oil in the top. Cover it loosely with a cloth so it doesn’t splash. If you’re doing that, you might need to double the quantity so there’s enough for the blade.
You should start with all your ingredients at the same temperature, preferably at room temperature.
If you don't have the immersion blender cup, be sure to use a tall and narrow jar (like a Weck Jar).