Source: This vegan version of one of the most common condiments on Earth is cholesterol-free, so you can slather it on to your healthy heart's content.
3 Tbsp lemon juice
1/2 cup soya milk
1/4 tsp salt
1/4 tsp paprika
1/4 tsp prepared mustard
6 Tbsp vegetable oil
• In a blender on the lowest speed, combine all the ingredients except for the oil.
• Add the oil one drop at a time until the mixture begins to thicken. Do not go too quickly, or it will not emulsify.
• Continue blending until thick and smooth. Transfer to a jar and store in the refrigerator.
Servings: 1 cup