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In a medium saucepan, combine the yeast, cornstarch, salt and garlic powder, Turn the heat on medium and whisk in the soy milk. Cook, stirring, until the sauce thickens, about 1 minutes.
Remove from the heat and stir in the oil, lemon juice, vinegar, and mustard. The sauce is now ready to use. If not using right away, refrigerate the sauce in a container with a tight-fitting lid, where it will keep for several days.
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