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In a mixing bowl or a blender, combine the unsweetened soy milk, apple cider vinegar or lemon juice, Dijon mustard, salt, and granulated sugar. Whisk or blend until well combined.
Slowly drizzle in the oil, starting with a few drops at a time, while continuously whisking or blending the mixture. This slow addition of oil helps emulsify the vegan mayo and create a creamy consistency.
As you continue to add the oil, gradually increase the drizzle to a thin, steady stream while whisking or blending continuously. This process should take a few minutes until all the oil is incorporated and the vegan mayo becomes thick and creamy.
Taste and adjust the seasoning as needed, adding more salt or sugar if desired.
Transfer the vegan mayo to a jar or airtight container and refrigerate for at least 30 minutes to allow it to thicken further and develop its flavors.
Use the vegan mayo as a delicious spread on sandwiches, as a base for dressings, or as a versatile condiment in your favorite recipes.
Nutrition Facts per Serving (1 tablespoon, approximate values):
Calories: 123
Total Fat: 13g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 58mg
Total Carbohydrate: 0.7g
Dietary Fiber: 0g
Sugars: 0.4g
Protein: 0.3g
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