After trying the other Mayo recipe, I did not have high hopes for  this. To my surprise, it is almost an exact replica! It taste really good. I used a turkey baster to put the oil in the blender for what seemed like forever!

Soy-Free Mayonnaise

• 1/2 cup cold water
• 3/4 cup almond milk, divided
• 4 tablespoons cornstarch
• 1 tablespoon lemon juice
• 2 teaspoons apple cider vinegar
• 1 teaspoon salt
• 1 1/2 -2 teaspoons dry mustard powder (to taste)
• 1/2 cup plus 2 tablespoons oil

The Cooked Part

1. Pour water and 1/4 cup of the cold almond milk into a small saucepan. Stir in cornstarch until dissolved. Cook over medium high heat stirring constantly until mixture thickens.
2. Remove from heat and whisk in remaining 1/2 cup almond milk.

The Blending Process

1. Pour cornstarch mixture into blender. Scrape sauce pan with spatula to get it all. Add all remaining ingredients except the oil. Blend until completely smooth.
2. With blender running at high speed, drizzle oil into the mixture very slowly. Total time to incorporate oil should be about 2 minutes.
3. Scrape mixture out into container with lid. Cool to room temperature uncovered to prevent condensation. Cover and refrigerate.

Recipe makes about 1 1/2 cups of prepared mayonnaise and will keep in refrigerator for up to two weeks.