1 ½ - 2cupoilneutral flavored such as canola, vegetable, avocado, or sunflower
First gather all your ingredients.
Add all ingredients EXCEPT the oil to your mason jar or blender base, and briefly blend.
While blending (on medium speed for traditional blenders) begin slowly pouring oil into milk mixture (The slower you pour the better! It should take 3-4 minutes to pour the oil in.)
Once the mayo has reached your desired thickness (this will happen all at once near or at the end of pouring the oil), stop pouring oil, stop blending, and you are done! Your vegan mayo will thicken slightly more in the refrigerator!
Your vegan mayo will last about 4 weeks in the refrigerator.
Make sure your oil and soy milk are both room temp for the best results!
Do you like a sweeter vegan mayo? Add 1 teaspoon organic sugar at the beginning.The amount of oil needed for this recipe varies by about ½ cup depending on the speed/type of blender used and how fast the oil is poured. The slower you can pour, the less oil needed.You can use either a traditional blender or a stick/immersion blenderto make this recipe. My absolute favorite is to use a stick blender (this method uses the least oil) and make the mayo in a quart mason jar, and then I use that same jar to store the mayo! No extra dishes! Ha!