prompter: I am trying out a new vegan diet, but i love mayonnaise.
How do i create my own vegan mayo? Please create a easy to follow recipe.

assistant: You'll need the following ingredients for 100g of vegan mayonnaise:

- 75g Silken tofu
- 15g Lemon juice
- 5g Apple cider vinegar
- 5g Olive oil or other natural oil
- 1g Salt
- 1g Sugar
- 1g Garlic powder

Steps to follow:

1. Add the silken tofu, lemon juice, apple cider vinegar, dijon mustard, salt, sugar and garlic powder to a blender.
2. Blend until the mixture is smooth and creamy.
3. With the blender running, slowly drizzle in the oil until it is fully incorporated and the mixture becomes thick.
4. Taste and adjust eventual seasonings.
5. Transfer the mayonnaise to a container with a tight-fitting lid and store it in the refrigerator.

Enjoy your homemade vegan mayonnaise!

prompter: Mayo is part egg and part oil. Your receipe has no egg. How do I make vegan eggs?

assistant: Eggs are an animal product, so they are inherently non-vegan, but there are other ingredients that can serve a similar role.

In traditional Mayo, the egg yoke acts as an emulsifier so that the oil can mix with ingredients that contain a large amount of water, such as lemon juice. In vegan mayo recipes like mine, a soy product is commonly used as the emulsifier. In other words, silken tofu is the vegan egg substitute in my suggested recipe. Other common emulsifying agents that can act as a vegan egg substitute in mayonnaise include soy milk and aquafaba. Would you like information about egg substitutes that are well suited to other recipes?

assistant: You asked for a vegan mayonnaise recipe, just because the recipe does not include egg or an egg substitute does not mean the recipe won't taste like mayonnaise.  To answer your question about making vegan eggs outside of the mayo recipe, you can use 3 tablespoons of applesauce per egg as a substitution.

assistant: Here is a recipe for a vegan egg substitute

Ingredients:

 - 1 Tbsp Nutritional Yeast
 - 1 Tbsp Cornstarch
 - 1 Tbsp Tapioca Starch
 - 1 tsp Baking Powder
 - 1/2 tsp Garlic Powder
 - 1/2 tsp Onion Powder
 - 1/4 tsp Turmeric Powder
 - 1/4 tsp Salt
 - 1 Cup Water

Steps:

1. In a bowl, mix together nutritional yeast, cornstarch, tapioca starch, baking powder, garlic powder, onion powder, turmeric powder and salt.
2. In a saucepan, bring water to a boil.
3. Reduce heat to medium-low and add the dry ingredients to the saucepan, whisking constantly, until the mixture thickens (about 1-2 minutes).
4. Remove from heat and let the mixture cool for a few minutes.
5. The mixture should have a consistency similar to beaten eggs and can be used in place of eggs in recipes, such as baking, scrambled eggs or as a binding agent.

assistant: Sure thing. Here is a simple recipe for vegan mayonnaise.

--Ingredients--
Soy Milk
Mustard
Salt
Sunflower Oil
Lemon Juice (Or vinegar)

--Steps--
1. Pour the soymilk, mustard and salt into a bowl and mix it  
2. While mixing on the maximum setting, slowly pour in the oil
3. Mix until a creamy consistency is reached
5. Put in a splash of the lemon juice or vinegar and mix another time

prompter: Can you please write more accurate proportions of ingredients?

assistant: Sure thing. Here is a more accurate list of ingredients for the vegan mayonnaise recipe:

--Ingredients--
1 cup of Soy Milk
2 teaspoons of Mustard
1/2 teaspoon of Salt
1 1/2 cups of Sunflower Oil
2 teaspoons of Lemon Juice (Or vinegar)

Enjoy your homemade vegan mayonnaise!

assistant: Sure thing. Here's the proportions to that recipe:

⅓ cup soy milk
1 tablespoon yellow mustard
¼ teaspoon salt
¾ cup sunflower oil
1 tablespoon white vinegar or lemon juice

assistant: It's very difficult to write accurate proportions for mayonnaise, since the output sauce depends a lot also on the taste of the cook. However, here are some more accurate proportions:
⅓ cup soy milk
1/4 tsp ground mustard
1/4 tsp sea salt
1 1/2 tsp apple cider vinegar
1 cup sunflower oil, divided

assistant: Making a mayonnaise is all about creating an emulsion between a lot of fat, some water and proteins. An example for an easy to follow recipe for vegan mayo is as follows:

1/2 cup (120 ml) room temperature soy milk, see tips below for substituting aquafaba
1 tablespoon red or white wine vinegar, can substitute apple cider vinegar
1/4 to 1/2 teaspoon fine sea salt
1 1/2 teaspoons Dijon mustard or substitute 1/2 teaspoon dry mustard
1 teaspoon fresh lemon juice, optional
1 cup neutral oil like sunflower, grapeseed or vegetable oil
Pinch cane sugar or maple syrup, optional

Method:

Add the soy milk to the bowl of a food processor. Process for about one minute or until the liquid begins to thicken. Note that if using aquafaba, there might not be enough liquid in the bowl for the blades to process. If this happens to you, move on to the next step.

Add the vinegar, salt, mustard, and lemon juice to the bowl, and then process for another 30 seconds so that everything is well blended.

Scrape the sides and bottom of the bowl. Then, with the food processor running, slowly add the oil in tiny drops until about a quarter has been added (this is critical for proper emulsification).

You can be a little less strict when you notice that the mixture is beginning to thicken and emulsify. Continue to add the oil slowly, but increase to a thin stream instead of drops of oil.

After adding all of the oil, scrape the bowl, and then process for 10 seconds.

Taste the mayo, and then adjust with more salt or a sweetener if you feel it needs it.

If you do not have a food processor, use a whisk and add the ingredients while whisking very strongly.