Yield: aprox 1 cup

1/4 cup soy milk
1-2 tbsp lemon juice (use one tbsp to make it tarty)
3/4 cup high quality vegetable oil (not olive oil!)
salt and pepper according to taste

1. Pour the soy milk and lemon juice into a large measuring cup. Allow the ingredients to rest until the soy milk curdles. This should take 30 seconds or so.
2. Slowly pour the oil into into the measuring cup in order to avoid the soy milk mixing in with the oil. Set the soy milk-oil mixture aside until the soy milk settles to the bottom and there is a clear division between the soy milk and the oil.
3. Slowly insert a hand held blender into the mixture. Try and not to "mix" the ingredients as you insert the blender. With the blades at the bottom of the measuring cup, pulse a few times until the soy milk starts to "grow" and rise. Once the mixture thickens, pulse on a higher speed and move the blender up and down to incorporate the rest of the oil. The mixture should be thick. Add your salt and pepper to taste. Use as a dip or whatever other way you'd use mayonnaise!

**To make this an aioli sauce, just add the crush garlic clove, a heaping tbsp of finely diced mixed fresh herbs (whatever you like!), 1 tsp of lemon juice and 1 tsp of lemon zest.

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