As I follow a mostly vegetarian diet, I wanted to avoid using eggs if possible, so I made this with soy milk. My first tries were too oily and didn't turn out great, but I've finally gotten this recipe to the stage where I am happy with it. Since this is plenty delicious without the addition of eggs, this has become my staple mayonnaise recipe.With the help of a food processor, this recipe is easy to make. It's thicker than the kind made using eggs, and it's easier too.Apparently, this may not thicken if oils other than pressed oils are used. If it doesn't emulsify (if it looks like salad dressing), add some soy milk little by little. Recipe by RedBlouse

I learned this soy milk mayonnaise at my cooking class. I altered it to fit my taste. It's so delicious, creamy, and light without any egg yolk!You can adjust the ingredients if you keep the ratio of soy milk to oil around 1:2. Use any oil you like. You can substitute vinegar for lemon juice. You can omit the honey if you'd like your mayo tart. If you let the mayo rest for a while, the flavors will meld together. Recipe by Ruby fruits

I made these for my friend's child who has an egg and dairy allergy.Make this in a food blender. Use the attachment for mayonnaise. Recipe by COCOnchino daidokoro

Storebought mayonnaise is made with eggs full of antibiotics, preservatives, genetically modified oil, mysterious extracts and all kinds of puzzling ingredients. If you make your own mayonnaise, the only things you'll be eating are soy milk, oil, vinegar and salt. You won't need to eat a lot of things you never intended to.Tips for mixing this by hand instead of in a blender or food processor. Drizzle the oil in little by little, while you beat the mixture up from the center of your bowl in a circular motion.This mayonnaise keeps for 2 weeks, but if you always want to have it fresh, I think this amount is just about right. Recipe by pogue

I wanted to make a drinking appetizer.Season with ichimi seasoning if you like. Recipe by Maiki-tan

Due to the shortage of dairy products and to conserve electricity, I came up with this simple recipe that uses soy milk and doesn't rely on the microwave.I recommend using 6 g cornstarch when making this cream for filling.In Step 3, turn the heat off just when you think it needs only a little more cooking, since this cream will stiffen after it's cooled down. If you do overcook the cream or if it stiffens too much in the fridge, add a bit more soy milk and stir it up to make it smooth. Recipe by Makunouchi

I tried putting vinegar in soy milk and it thickened and became creamy. I thought it looked like yogurt!1. I used the type of soy milk you can make tofu with (a full fat, unsweetened soy milk). When I tried making it with reduced-fat soy milk, it didn't thicken. But when I tried it with a mixture of half regular soy milk and half reduced-fat soy milk, it worked.2. Once the soy milk has thickened, if you add more vinegar afterwards, the creaminess will be gone.3. Depending on the kind of soy milk used, you may need to add more vinegar. Adjust the amount if necessary. For 1 serving. Recipe by Wagamamamusume

It tastes mild and sweet. It’s very easy to cook,too.

I used to make soy milk pudding in a pot. But I tried making it in a microwave to reduce the amount of dishes and to omit using a stove.The microwave in my house is 600 W.Adjust the cooking time to your microwave. Recipe by Ryo---ko

Since I was making a Bûche de Noël, I wanted a thick and substantial dairy-free filling. That's how I came up with this fruit mousse without the odor of soy milk. Since gelatin is typically derived from a bovine source, I used kanten to make it vegetarian.The fluffiness of the mousse is essential. If you make a mistake in the amounts or process, the cream may flatten. In that case, turn it into blancmange, or add and egg yolk and lemon juice, then chill it in a mold to make bavarois. Mixing meringue with the blancmange will give you mousse. If it's too stiff, think of it as a soy milk yokan. Recipe by Modokiya

I made this sauce to be used as a substitute for mayonnaise using macrobiotic ingredients.You can keep this sauce in the refrigerator, but in that case please don't add the soy milk, just mix the milk in just before you use the sauce. Please use miso and sweet ingredients that don't have any additives (just ingredients such as rice, soy beans, salt, etc.)By the way the taste is a little different from that of regular mayonnaise. If I had to describe it, I would say it's like mayonnaise mixed with sesame seeds. Recipe by Miyakojika