Blend the milk, vinegar, mustard, agave, sriracha, Himalayan black salt, and lime juice for about a minute.
Remove the filler cap from the lid and while blending, slowly add the canola oil. Continue blending for about 4 minutes till "mayo" is creamy and thick. Store in the fridge for up to 3 day.
Notes
ALERT:!!!!!This recipe contains 18.83 grams of fat and should only be used for those on the 2000 calorie plan.
* Percent Daily Values are based on a 2000 calorie diet. Some amino acids levels are estimated, some product manufacturers do not supply amino acid values. The value source usda.gov.