6 tablespoons chickpea juice 2 tablespoon + 1 teaspoon lemon juice 2 cups olive oil 1 cup soy milk (at room temperature) 1/4 teaspoon Himalayan salt
1. Add all of your ingredients (except for the oil) in a blender, and blend for 1 minute.
2. At the 1 minute mark, slowly add the oil, one cup at a time.
3. Once you add the second cup, allow it to continue to blend for an additional 5 seconds or so until you see it is no longer a liquid.
4. Give the mixture a brief stir, and store in an air tight container.