Makes 1.5 cups of mayo

Ingredients

1/2 cup soy milk (or your preference of plant-based milk)
2 tsp white vinegar
1/2 tsp garlic powder
1/2 tsp salt
1 tsp mustard
1 cup neutral oil

Recipe

1. Combine all of the ingredients in an immersion blender beaker (or the jar that you will use to store the mayo, if the immersion blender will fit inside).

2. Start from the bottom of the beaker and mix using the immersion blender. Slowly work up and down to blend the mixture fully. Mix until smooth and creamy. 

3. Refrigerate for at least 2 hours to allow the mayo to thicken up. Store up to 2 weeks in the fridge. Enjoy!