Eggless Vegan Mayonnaise Recipe

Note:
Use almond milk instead of soy and use safflower for the oil. I think this is too thin for mayo so I added xanthan gum for thickening. If you are going to use the mayo to make ranch dressing then you don't need to thicken it as much. You can use a food processor instead of blender if you like.
Miriam

Ingredients:

3 tbsp lemon juice
1/2 cup soy milk
1/4 tsp salt
1/4 tsp paprika
1/4 tsp mustard
6 tbsp vegetable oil

Preparation:

Put all the ingredients except the oil in a blender. Blend on the lowest speed. Gradually - one drop at a time - add the oil until the mixture starts to thicken. Continue blending until thickened and smooth. Transfer to a jar and store in the refrigerator.

Reprinted with permission from The Compassionate Cook Cookbook.

http://vegetarian.about.com/od/saucesdipsspreads/r/veganmayo.htm