2 1/2 cups
1 1/2 tablespoons
fresh ground black pepper
- place the soy milk in a blender, and with the belnder still running, slowly drizzle in the oil.
- Continue adding the oil until it is all absorbed.
- Transfer to a large bowl, and whisk in the vinegar, mustard, agave nectar, hot sauce, salt and pepper to taste.
- the mayo will keep in the refrigerator, covered, for up to a week.