<p><em>Creamy, tangy, umami rich vegan Japanese style mayo is easy to make with with tofu and cashews. The best eggless mayo spread for sandwiches, dressings, sauces and more! </em></p>

Vegan Japanese Mayo (Kewpie Mayo)

soft tofu (80 grams)

tsp mustard powder

kombu dashi granules

tsp black salt

tbsp rice vinegar (30 milliliters)

lemon juice (15 milliliters)

maple syrup or sugar (5 grams)

tsp miso paste (5 grams)

garlic powder

salt

water

turmeric, optional for colour

Add all the ingredients into a high speed blender and blend until smooth and creamy.

Transfer to an air tight container and keep refrigerated for up to 1 week!

Hi Lisa,  

I made this recipe and it tastes amazing! But I have a question about the blending. I have a vitamix and it’s great for many things, but (just like another high Speed Blender I previously owned) it just won’t make small quantities like this 100% smooth, so my mayo has small cashew granules in it. Do you have any tips and tricks to prevent this? 

Thank you in advance :-)

Thank you for this recipe! Being able to eat Kewpie style mayo was not something I thought I would ever be able to do on a plant based diet. This recipe is fabulous, and I even had to make substitutions because I couldn't locate some of the ingredients at my local store. Wow! Thank you so much, Lisa. I'm looking forward to being able to make the recipe with all the ingredients listed and enjoying the true taste of it.

Just made this recipe today, the flavour is really good but I think I might have used a bit too much water, the consistency is more like a dressing rather than mayo.. And I also had to substitute the Japanese mustard powder with regular mustard, might add in on the liquid :'D Love the fact that I now can make oil-free mayo and that it has the flavour of Kewpie just makes it amazing! Will try it on okonomiyaki this weekend!

I’d never had this before but so happy to be able to add it to my must-have condiments. Love it, especially in the Karaage fried rice recipe! Thank you, Lisa!

Genuinely floored by how similar this tastes to kewpie mayo - so nostalgic. It hits all the right rich, creamy, tangy and umami notes. I made a batch of it this and have been using it as a caesar salad dressing, and a sauce for roast veg or noodles (used it in Lisa's corn mayo udon recipe and it's a real winner). Will definitely be making this regularly!

vegan japanese mayo (kewpie mayo)

Prep Time: 5 minutes

Total: 5 minutes

Servings: 1

Author : Lisa Kitahara

Ingredients

Instructions

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