Ingredients
- 1/2 cup unsweetened soy milk at room temperature
- 2 1/2 teaspoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt or to taste
- 1 cup neutral oil such as sunflower or vegetable oil
Instructions
- Ensure all ingredients are at room temperature.
- In a tall, narrow container, combine the soy milk, apple cider vinegar, Dijon mustard, garlic powder, and salt.
- Position the immersion blender at the container's base and gradually pour in the oil in a thin, steady stream while blending until the mixture thickens and forms an emulsion.
- Taste the mayo and adjust the salt or other ingredients as necessary. If it appears too thin, slowly add a bit more oil. Avoid over-blending, as that can break the emulsion.
- Use immediately or store in a sealed container in the fridge.