1 cup of canola oil or any other cooking oil of your choice
1 tablespoon of vinegar
1/2 teaspoon of salt
¼ tablespoon of garlic powder
¼ tablespoon of smoked paprika
In a high-speed blender, immersion blender or food processor, combine the warm soy milk, canola oil, vinegar, salt, garlic powder, and smoked paprika. Start the blender on low speed and gradually increase it to high. Blend the ingredients for about 1-2 minutes until the mixture begins to thicken.
As the blender runs on high speed, watch in amazement as the ingredients magically transform into a thick and creamy mayo consistency. This emulsification process is what gives vegan mayo its signature texture. Be patient and keep blending until you achieve the desired creamy consistency.
Transfer the creamy vegan mayo into a clean jar or airtight container. Seal it tightly and refrigerate for at least 30 minutes to allow the flavors to meld together. Your homemade vegan mayo will stay fresh for up to one week, ready to enhance your culinary creations.