Ingredients
1 Cup Olive or Safflower Oil
1 Tbsp lemon, lime juice or cider vinegar combo
1 Tbsp dijon mustard
1/2 tsp salt
1/2 tsp sugar
1/2 Cup Chilled Soy Milk
Preparation
Add all ingredients to the container of a food processor or blender (my success has been with a small processor) making sure to pour in the chilled soy milk last.
Process on “grind” until you get to the mayo consistency. Avoid over processing. Spoon into a pint sized jar and chill.
