Ingredients
1/2 cup original soy milk (125mL)
2 teaspoons apple cider vinegar or lime juice or white vinegar
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
1 teaspoon dijion mustard
1 cup oil I recommend any neutral oil (don’t use coconut oil) (250mL)
Instructions
Make sure all your ingredients are room temperature. If your milk is cold, you can microwave it for about 10 seconds.
Add the original soy milk, apple cider vinegar, garlic powder, sea salt and mustard in the immersion blender beaker/jar and stir together.
Pour the oil over the soy milk mixture. Let it sit for about a minute.
Place your immersion blender into the bottom of the jar. Blend and keep it firmly pressed against the bottom for about 15 seconds while the mixture emulsifies. Slowly move the blender up and down to properly blend and incorporate all the ingredients until thick and fully combined.
Taste and add/adjust any ingredients if needed. Place in a sealed jar in the fridge. It thickens up in the fridge even more. Enjoy!
