Healthy Vegan Mayo Recipe

Ingredients:

1 cup soymilk 
2 ½ cups canola oil 
1 tablespoon tomato paste 
1 ½ tablespoon cider vinegar ½ teaspoon dry mustard (or ½ tablespoon prepared mustard) 
1 tablespoon agave nectar ½ tablespoon hot sauce (optional) ¼ teaspoon chopped garlic 
1 tablespoon salt 1 teaspoon pepper 

Method: 

Place the soy milk in a blender and, with the blender still running, slowly drizzle in the oil. Continue adding the oil until it is all absorbed. Transfer to a large bowl, and whisk in the vinegar, mustard, tomato paste, agave nectar, hot sauce, salt and pepper. The mayo will keep in the refrigerator, covered, for up to a week.