If you want to make plain mayo, chipotle or sriracha mayo then just add the relevant sauces or leave out the garlic! Good luck mayo fiends.
250ml of oil (I used soy bean oil because its cheap where I am)
125ml unsweetened soy milk
2 tsp white vinegar
½ tsp salt
1 clove of garlic
1 tbsp Cornflour
Add oil, milk and vinegar to a blender and whizz it up! It works best if the oil and milk are at the same temperature, mine were both room temperature.
In a cup mix the cornflour with a little water until dissolved, then add to the blender along with the garlic and salt. Blend until it begins to thicken.
Put in a sterilized jam jar and chill in a fridge for at least 30 mins. Then it’s ready!