-1 cup vegan milk (original or unsweetened), I used Almond Milk (whiter)
-1/4 cup olive oil
-2 Tablespoons white wine vinegar, or lemon juice
-1/2 to 1 teaspoons salt (to taste)
-1 teaspoon The Vegg
-1/4 teaspoon prepared yellow mustard or dry mustard (I was out of dry and used prepared)
-1/2 cup and 2 Tablespoons cold water
-3 1/2 Tablespoons cornstarch
-1/2 teaspoon Agar Agar Powder)
Place all of the Dressing Mixture ingredients into your blender and set aside and lightly blend for 30 seconds.
In a 2 cup measuring cup, mix together the water and agar agar from Thickening Mixture and let sit for a few of minutes. Add the cornstarch and whisk well. Take the measuring cup and microwave on HI for 1 & 1/2 minutes. Whisk every 30 seconds, until thick and translucent (it will look funny, thick, and gloppy). Make sure to scrape the bottom of the measuring cup with the whisk, so that no cornstarch gets left at the bottom.
Scrape the cooked Thickening Mixture into the blender containing Dressing Mixture. Once the ingredients are all mixed, blend until the mixture is frothy and emulsified (you can't see any chunks from thickening mixture).
This mayo doesn't get thick as you blend it, like regular mayonnaise. It will thicken in a few hours or you can store over night in the refrigerator as well. Pour into a clean pint jar, cover and refrigerate. You will know its done because it should be firm enough like regular mayo.
Keep refrigerated. Enjoy!