After doing some research I think I found one of the keys to a decent vegan mayo recipe: safflower oil and proportion. This, at least, creates a creamy vegan mayo. I’m still trying to figure out how to make a thicker version but for now this is actually pretty good. One of the important factor is the ratio of about 2.25 parts of oil to 1 part soy milk (unsweetened, non-flavoured kind). Basically, my recipe is this:

1/2 cup of unsweetened, unflavoured organic soy milk
1 1/2 cups of safflower oil
2 tbsp of apple cider vinger
2 tbsp fine sugar (avoid using raw sugar or other larger sugar types as they will not disintegrate properly)
3/4 tsp of mustard powder
3/4 tsp of sea salt
1/2 cup of extra firm silken tofu
pinch of cajun spice (optional — or other spice; fresh chopped garlic also good alternative)

Make sure the soy milk is chilled. I suspect this helps thicken the mixture even more. Add the milk to a blender or food processor and blend it well. It should be rather “frothy”. S-L-O-W-L-Y add the oil. This may take upwards of 10-15 minutes to do but it helps ensure that the oil is blended thoroughly with the milk. Stop the blender/processor and carefully scrap the sides down. Add the vinager, sugar, mustard and sea salt. Blend all of those with the liquid. Once thoroughly blended, chop up the tofu, add it to the mixture and blend until smooth and creamy. At this point, the mayo is ready for serving. Store your mayo in a mason jar and mark when it was made. I suspect it’ll last (if not eaten too quickly) for about 7-10 days in the fridge. If you want it to have a “kick”, make the last ingredient mixed in (after the tofu) your spice of choice. You can also stir this in afterwards to make a creamy dip for things like chips, veggies, etc. This also makes a nice alternative to soy spread on things like toast and/or in sandwiches.
Enjoy!

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