Mayo (adapted from The Candle Cafe)

 

1 c soy milk, unflavored and unsweetened

2.5 c safflower oil (if you substitute, use a very neutral flavored oil)

1.5 T cider vinegar

1/4 t dry mustard

1 T agave nectar

1 T sea salt

dash of freshly ground pepper

Place the soy milk in a blender and with the blender running, slowly drizzle in the oil.  Continue adding the oil until it is all absorbed.  Stop the blender and add the remaining ingredients.  Blend quickly to incorporate.  Makes about 3 cups.

This is a fool proof recipe and a great base for variations, like adding chipotle, cajun, or wasabi seasonings.  Unfortunately the fat content is extremely high, so use sparingly (or when convincing others that a whole food, plant based diet is tasty).  Another mayo recipe that takes a bit more work (not as foolproof) but is very low fat and quite versatile was developed by Bryanna Clark Grogan, a powerhouse in the vegan cookbook arena