Marie's Vegan Mayo

I must say that this recipe is a little tricky, but once you get the perfect result you won't go back to those pricey soy mayonnaises. Cooking time is chilling time.

• Ready In: 2 hrs 10 mins
• Yields: 1 1/2 cup

Ingredients

• 3⁄4 cup soymilk
• 1  tablespoon arrowroot
• 1  lemon, juice of
• 1  tablespoon  brown rice syrup
• 1  teaspoon salt
• 1⁄2 teaspoon pepper
• 1  cup  vegetable oil

Directions

1. Add the lemon juice to the soy milk and let curdle.
2. Whisk in the arrowroot.
3. Put the mixture in a small pot on medium heat.
4. Let thicken for a couple of minutes (don't forget to whisk). Remove from heat source.
5. Let the mixture cool down to room temperature (very very important).
6. Put in a blender or food processor. Add the seasonings. Whip it up!
7. On medium/slow speed, slowly drizzle, drop by drop, the vegetable oil, until the mayo is thickened.
8. Hand-held blender method: Put the thickened soymilk mixture in a tall container and put the cup of oil over it. Slowly pull up your blender while constantly blending.
9. Keeps for up to 10 days in your fridge.