Vegan Mayonnaise

1 1/2 cups safflower oil
3/4 cup soy milk
1/2 tsp Dijon mustard
1 tsp agave nectar (optional)
3/4 tsp sea salt, or to taste
1 1/2 tsp freshly squeezed lemon juice

Combine all the ingredients except the
lemon juice in a blender and blend until smooth.

Slowly add the lemon juice through the
top while blending, until the mixture thickens.

For best results store in an airtight glass
container in the fridge and use within a week.

I suggest making mayo in small quantities,
like 1/2 of the recipe above, and using it up quickly.

Here are a few ways to use up your homemade mayonnaise:
Carrot Apple Salad
Potato Salad
Vegan Spinach Dip

And did you know that you can also make vegan sour cream
with vegan mayo? Just by beating in another 1 to 2 Tbsp lemon juice!