Add the soy milk to a food processor or immersion blender. Process for about 1 minute until the milk turns foamy, creating a light base for the vegan mayonnaise.

Incorporate vegetable oil, lemon juice, red wine vinegar, Dijon mustard, sugar, and salt into the foamy soy milk in the processor. Blend for 2-3 minutes until the mixture transforms into a thick and creamy consistency.

If the vegan mayonnaise appears too thin, gradually incorporate more oil to achieve the desired thickness, ensuring a velvety texture for your homemade condiment.

Once the vegan mayonnaise reaches the ideal consistency, transfer it to a clean container. Refrigerate any leftovers promptly and use within a week for optimal freshness. Enjoy best vegan mayo on sandwiches, salads, or as a flavorful dip!