Creamy dressing

I imagine it would last for more than a week but rarely sees a couple of days in our house. Pimp it with garlic, roasted garlic, lots of chopped parsley and lemon zest or into a tartare sauce with capers, dill and cornichons. RECIPE 1 cup/200ml soya milk at room temp (or other plant milk. 1.5 cups/300ml vegetable oil. Juice of 1/2 lemon. 1 tspn Dijon mustard. Salt to taste. Put all ingredients together and mix with a hand blender (add 1/2 - 1 garlic clove before blending if you like) Enjoy!!