Blend the following ingredients using an immersion blender: unsweetened soy milk, apple cider vinegar, mustard, maple syrup, Himalayan black salt, and lime juice. Blend for 1 minute then slowly start drizzling in the canola oil while the immersion blender is running. Blend for about 3 minutes until the mayo is thick and creamy. If it’s too liquidy, add a bit more oil and blend further.
If you don’t want to use beer in this batter, you can use sparkling water instead.