This recipe is courtesy of the Hip Chick's guide to Macrobiotics by Jessica Porter.
This recipe makes the best quality "mayo," so it's good to have some on hand. It will last about a week in the fridge.*
Makes 1 cup
* If you occasionally choose to use store-bought vegan mayonnaise made with tofu or grape-seed oil, check the label carefully for evaporated cane juice or various unpronounceables. I use the kind with brown rice syrup and the most natural ingredients.