The plantbased school
STEP 1: Put soy milk - unsweetened, sunflower oil, olive oil, lemon juice, mustard and salt in a tall container that can fit your immersion blender (like a mason jar with a wide opening).
NOTE: for this vegan mayo recipe you do NOT need to add the oil a little at a time. You can just put it in all at once with the other ingredients and blend it with an immersion blender.
STEP 2: Blend for 30 seconds or until you reach a mayonnaise consistency. Move the blender up and down into the jar to facilitate the emulsion of all the ingredients.
For an aioli: add 2 thin slices of garlic into the mayo
For a chili mayo: add tabasco sauce and maple syrup - your mayo will turn slightly pink
Eat with oven-baked fries, in sandwiches and w. rice salads.
Store the vegan mayo in an airtight container (like a mason jar) in the refrigerator for up to 5 days. We do not recommend freezing it.