Vegan Mayonnaise

1/2 cup soymilk (unsweetened, or slightly sweet e.g. Bonsoy)
3 tsp prepared Dijon mustard e.g. Maille brand
1 tsp sesame oil
6 tsp peanut oil
1 cup canola or sunflower oil
1 tsp balsamic vinegar
3 tsp ordinary vinegar or lemon juice - use only 2 tsp if making chipotle mayo
salt & white pepper to taste
garlic equivalent to 2 tsp garlic powder - omit if making chipotle mayo

In a food processor, whizz the mustard up with the soy milk, and then add the oils in a thin stream. The mixture will thicken as it emulsifies. Add more canola oil if needed for the consistency you prefer. Add seasonings.

For chipotle mayo, add one 150-ml bottle of Byron Bay Smoky Chipotle Hot Sauce, or something similar.

Here’s the original recipe, by vecca, from http://community.livejournal.com/vegancooking/2778592.html:

1/2 cup unsweetened soymilk [slightly sweet is fine: e.g., Coles soy drink]
1/2 tbsp [1.5 tsp] sesame oil
2 tbsp [6 tsp] peanut oil
1 cup canola oil [olive oil is OK]
2 tsp garlic powder [fresh is OK]
1 tbsp [3 tsp] prepared Dijon mustard 1 tbsp [3 tsp] balsamic vinegar [or maybe slightly more] salt & pepper to taste

In a food processor, begin mixing the soy milk while slowly adding the oils in a thin stream. Mixture will thicken as it emulsifies. Add more canola oil if needed for the consistency you prefer.

Season with garlic, mustard, vinaigrette, salt and pepper.