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To an immersion blender cup (or tall container), add the soy milk, mustard, white vinegar, salt, and sugar. Blend using an immersion blender for 5-10 seconds or until combined.
Add half of the oil and blend again, for about 15-30 seconds, or until the mixture has thickened and emulsified. Pour in the remaining oil and blend for another 10-15 seconds. Taste and adjust the saltiness to your taste.
Use immediately or refrigerate for 2-3 hours if you want a thicker texture. This vegan mayo will keep for up to 2 weeks in an airtight container or jar in the refrigerator.