Vegan Mayo

Ingredients:
1 cup of unsweetened soy milk or any other non-dairy milk
2 teaspoons of apple cider vinegar or lemon juice
1 teaspoon of Dijon mustard
1 teaspoon of salt
1 cup of neutral-flavored oil (such as canola or vegetable oil)
Instructions:
In a small bowl, combine the soy milk and apple cider vinegar (or lemon juice). Let it sit for a few minutes to curdle slightly. This creates a vegan “buttermilk” base.
In a blender or food processor, combine the curdled soy milk mixture, Dijon mustard, and salt. Blend for a few seconds to combine.
With the blender or food processor running, slowly drizzle in the oil in a steady stream. This is crucial for emulsifying the mixture and creating a creamy consistency. Continue blending until the mixture thickens and resembles traditional mayo.
Taste the mayo and adjust the seasoning if needed. You can add more salt or mustard to suit your preferences.
Transfer the mayo to a jar or airtight container and refrigerate for at least 30 minutes to allow it to thicken further.