How to make vegan Mayo

I just love mayonnaise, I'll have it with just about anything and everything!
In the past I've always used Hellmans, I loved the taste, texture and the creaminess. Since becoming vegan, Mayo is probably the one condiment/item that I really miss.
I have been playing around with different recipes for a while now, but haven't been able to get the right mixture of ingredients that would give me a mayo that I could love as much as Hellmans.
Finally I have found it, that recipe that hits the spot for me!
So without further ado here is the making of Jo's mayo.

Ingredients:
1 x tin of chickpeas in water.
1 teaspoon white wine vinegar
1/2 teaspoon salt
1/4 teaspoon of coconut sugar
1 teaspoon lemon juice
1 teaspoon of dry mustard powder
1 teaspoon of nutritional yeast flakes
3/4 cup of Sunflower oil.

Method:
1. Drain the chickpeas and measure out 1/4 cup of the liquid (aquafaba) into a glass bowl. Add the vinegar, Lemon juice, salt, sugar, mustard powder and nutritional yeast. Mix with a whisk until all combined.
2. Using a stick blender on a low speed setting, slowly drizzle in the sunflower oil, blending continuously. This may take 5-7 minutes to add all the oil. Turn up the speed of the blender and continue to blend until the mixture is thick and creamy.
3. Once your mixture is thick and creamy place it in the fridge for 10-15 minutes.
Its now ready to use.
Store in an airtight container in the fridge.