Veganaize

• 1/2 c. plus 2 T. cold water
• 1/2 tsp. agar powder OR 1 T. agar flakes
• 3 and 1/2 T. cornstarch (or wheat starch-- do not use tapioca, or arrowroot-- I tried these and it was terrible!))
• 1 c. any non-dairy milk (can be low-fat)
• 2 T. apple cider, plain rice vinegar, or white wine vinegar, or lemon juice
• 1 and 1/2 tsp. salt
• 3/4 tsp. dry mustard
• 2 T. extra-virgin olive oil

1. In a small saucepan or microwave-proof bowl, mix together the water and the agar and let sit for a few minutes. Add the cornstarch and whisk well. If making in the pot on the stovetop, stir constantly over high heat until thick and translucent-- not white- OR:
2. Microwave option: Use the microwave-proof bowl for the mixture, and microwave on HI 30 seconds. Whisk. Repeat three times, or until thick and translucent.
3. Place the cornstarch mixture and all other ingredients EXCEPT the oil in a blender or food processor. Blend well, then add the oil slowly through the top while the machine is running. Blend until the mixture is very white and frothy and emulsified (you can't see any oil globules). (NOTE: This mayo doesn't get thick as you blend it, like regular mayonnaise or soy mayonnaise made with lots of oil, so don't blend it and blend it, thinking it will thicken as it blends-it won't!! It will thicken in a few hours in the refrigerator.) Pour into a clean pint jar, cover and refrigerate.

water, agar powder, cornstarch, milk, apple cider, salt, dry mustard, extravirgin olive oil

Taken from www.epicurious.com/recipes/member/views/veganaize-1245742 (may not work)