Ingredients

• 4 heaping Tbs powdered soy milk (unsweetened)
• 1 cup boiled water
• 2 Tbs lemon juice
• 1 tsp sea salt
• 1 garlic clove
• 1/4 cup your favorite seasoning (chopped):
• Carrot
• Parsley
• Cilantro
• Chives
• pitted olives
• etc.
• About 250 cc vegetable oil

Optional: you can replace the first two ingredients with 1 cup of unsweetened liquid soy milk.

Preparation

1. Put the water and soy milk in a blender.
2. Start blending until the milk is well dissolved at medium speed.
3. While the blender is running, add the garlic and desired seasoning, blending until smooth.
4. Add the vegetable oil allowing a thin stream to drip. It should continue until the vortex formed in the center while the blender is running closes completely, since the mixture becomes dense with the oil that is added.
5. Turn off the blender, add the lemon juice little by little and stir by hand until the mayonnaise curdles.
6. Serve immediately.
7. Store mayonnaise in a glass jar in the refrigerator. It can last up to 2 weeks.