1/2 cup Almond Milk 2 1/2 tsp. Nutritional (savoury) Yeast 1/4 tsp. Citric Acid, add 1/8 t. to start and then adjust accordingly 1/4 tsp. salt 1/2 Tsp Lecithin 2 smidgen guar gum (a smidgen is a very small amount like a pinch between thumb and forefinger) 3/4 - 1 cup oil, neutral flavour like grapeseed or sunflower mustard white pepper
Combine all ingredients except oil in blender or food processor and mix quickly to even consistency. Turn machine onto high and slowly drizzle in oil until thick consistency. Add mustard and white pepper to taste. Refrigerate overnight before using for best results. Be careful that during the mixing process that the mayo does not get warm. If it separates, not to worry, refrigerate overnight and reblend when cold - turns out perfect.
I like using Almond milk as it doesn't have that beany taste of soy that needs lots of flavouring to mask it. Additional flavouring components: 1/8 t. onion granules, 1 1/2 t. red onion, 1 smidgen paprika & tumeric. Experiment with different oils or combinations of oils. This will make it taste exactly like sour cream and onion dip! Omit mustard in this case if desired. Try a very small pinch of black salt to boost egg flavour. In the event of separation, add a few heaped TBSP of silken tofu, blend and let sit overnight before reblending. We had horrible separation because the blender we were using "cooked" the sauce - seemed unsalvageable but when we re-blended it in the morning it was perfect and hasn't separated again.
Source: Ruth and Helena