Chili-Garlic Soy Vegan Mayo

1.Combine the soy milk, apple cider vinegar, Dijon mustard, minced garlic, and salt in a tall, narrow jar or a blender container.

2.Using an immersion blender, blend the mixture on high for 10 seconds until well combined.

3.With the blender running, very slowly drizzle in the neutral oil in a thin, steady stream. Continue blending until the mixture emulsifies and thickens into a creamy, mayonnaise-like consistency.

4.Once thickened, gently fold in the chili crisp or toasted chili oil with a spoon to create a marbled, spicy effect.

5.Taste and adjust salt if necessary, then transfer to a clean airtight container and refrigerate for at least 30 minutes to allow the flavors to meld and the texture to firm up.