Soy Milk Mayo

1/3 cup soy milk
3/4 teaspoon of vinegar, lemon juice, or lime juice
1 TB yellow mustard
1/2 teaspoon salt (add more as desired)
2/3 cups canola oil

Star with soy milk directly from the fridge. Pour in the vinegar, and let it sit for a minute or so. It'll get a little ... chunky. This is a good thing. With a stick blender, blend the ingredients well. If you don't have a stick blender, use a regular blender. If you have neither, please go and get one, as this requires the high speed of the blender to get the emulsion going.

Once the soy milk and vinegar are well blended, plop in the mustard. Blend well. Add the salt. Blend well. Essentially, you're starting to whip some air into the emulsion, and making sure that the initial emulsion is very strong, to stand up to the oil.

Then, 1 teaspoon at a time (for the first 3 teaspoons), add the oil while blending. If you have a stick blender, move it around a bit. Then, add the oil in a steady stream, while blending the whole time.

In total, it should come together in about 3 minutes. Keep the stick blender moving continuously through the emulsion to get it completely combined.