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By vecca, from http://community.livejournal.com/vegancooking/2778592.html, with my thoughts in square brackets.

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1/2 cup unsweetened soymilk [slightly sweet is fine: e.g., Coles soy drink]
1/2 tbsp sesame oil
2 tbsp peanut oil
1 cup canola oil [olive oil is OK]
2 tsp garlic powder [fresh is OK]
1 tbsp prepared Dijon mustard
1 tbsp 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.