Homemade Vegan Mayo

Makes 1 1/2 cups

1/2 cup organic soy milk
1/2 teaspoon sea salt (or less)
1 teaspoon ground mustard
1 1/2 teaspoons garlic powder
2 teaspoons apple cider vinegar
2 teaspoons agave nectar
1 cup organic canola oil

Instrucations:
Place soy milk, sea salt, ground mustard, garlic
powder, vinegar and agave in a blender.

Place the lid on the blender and turn to slow.

Take the middle part of the blender’s lid out while
the blender is still running and slowly pour in the
canola oil.

Place the lid back on and blend until the mayo is
thick and creamy.

This will stay good in the refrigerator for up to a week.