Add in an immersion blender cup unsweetened soy milk, apple cider vinegar, mustard, maple syrup, kala namak, 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 it is thick and creamy. If it’s too liquidy, add a bit more oil and blend further.
Transfer the mixture to a bowl and add the dill, pickles, capers and more salt to taste. Stir to combine. Set aside in the fridge for at least half an hour. Then serve with chips or fishy foods.
*If you don't want to make your own mayo, you can also use 5 tablespoons of store-bought vegan mayo.**Stick to the soy milk, I haven’t had any luck making the mayo base for the Tartar Sauce with rice milk or almond milk.