Vegan Mayo

• soymilk↗1 cup
• safflower oil2 1⁄2 cups
• cider vinegar↗1 1⁄2 tablespoons
• dry mustard1⁄4 teaspoon
• agave nectar↗1 tablespoon
• hot sauce↗1 dash
• sea salt↗1 tablespoon
• fresh ground black pepper↗

Step-by-step instructions

1. 1

   place the soy milk in a blender, and with the belnder still running, slowly drizzle in the oil.

2. 2

   Continue adding the oil until it is all absorbed.

3. 3

   Transfer to a large bowl, and whisk in the vinegar, mustard, agave nectar, hot sauce, salt and pepper to taste.

4. 4

   the mayo will keep in the refrigerator, covered, for up to a week.