Vegan Mayo - cooking recipe

Ingredients

1 cup soymilk
2 1/2 cups safflower oil
1 1/2 tablespoons cider vinegar
1/4 teaspoon dry mustard
1 tablespoon agave nectar
1 dash hot sauce
1 tablespoon sea salt
fresh ground black pepper

Preparation

place the soy milk in a blender, and with the belnder 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, agave nectar, hot sauce, salt and pepper to taste.
the mayo will keep in the refrigerator, covered, for up to a week.