Vegan Kewpie Mayo (Japanese Mayonnaise Without Eggs)
User Reviews
5
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Prep Time
6 mins
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Total Time
6 mins
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Servings
14 ounces
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Calories
147 kcal
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Course
Condiments
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Cuisine
Japanese
Vegan Kewpie Mayo (Japanese Mayonnaise Without Eggs)
Description
Vegan Kewpie Mayo is made by blending cold, unsweetened plant-based milk—preferably soy milk—with acidifying ingredients including rice vinegar, Dijon mustard, and miso paste, which help curdle and thicken the mixture. Dulse flakes add a subtle umami note optionally. While blending on medium speed, canola or analogous neutral oil is slowly drizzled in over approximately 90 seconds to form a stable emulsion reminiscent of traditional egg-based mayonnaise.
The resulting mayo features a thick, velvety spreadable consistency that can be thinned with additional vegan milk for use as a drizzle or dressing. Its flavor balances savory miso notes with mild acidity and a hint of sweetness from sugar.
For best texture, chilling the mayo for at least an hour after preparation firms it up and enhances richness. The recipe cautions against freezing to preserve emulsion quality. This egg-free alternative suits vegan diets while delivering a creamy texture and typical Japanese mayonnaise flavor profile.
Ingredients
- ½ cup plant-based milk soy milk works the best, unsweetened
- 1 cup canola oil sunflower oil, or grapeseed oil
- 2 tablespoons rice vinegar
- ½ teaspoon dulse flakes optional
- ½ teaspoon sugar
- 1 teaspoon Dijon mustard
- 1 ½ teaspoons miso paste or doenjang
Instructions
- Pour the unsweetened plant-based milk into a blender.
- Add the rice vinegar, dulse flakes (if using), sugar, Dijon mustard, and white miso to the blender. Pulse a few times in the blender to combine. The acid from the mustard and vinegar will slightly curdle and thicken the milk. This works especially well with unsweetened soy milk.
- While blending on medium speed, gradually drizzle in the oil over the course of about 90 seconds until the mixture begins to thicken and emulsify.
- Taste the mayo and adjust the seasoning if necessary. This recipe makes a thick, spreadable mayo. If you want it to be thinner for drizzling, blend up to two additional tablespoons of vegan milk into it, which will thin it to a more easily drizzle-able texture.
- Transfer the vegan kewpie mayo to a clean, airtight container and store it in the refrigerator. It will keep for up to two weeks.
Notes
- Use cold, unsweetened plant-based milk to ensure the mayo thickens properly during blending.
- Drizzle the oil slowly while blending to achieve a stable and creamy emulsion without splashing.
- A high-speed blender helps produce a smooth, consistent texture essential for velvety mayonnaise.
- Chill the finished mayo for at least an hour in the refrigerator to enhance thickness and flavor.
- Do not freeze the mayo, as freezing will break the emulsion and separate the ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14ounces
Amount Per Serving
Calories 147 kcal
% Daily Value*
| Calories | 147kcal | 7% |
| Carbohydrates | 0.5g | 0% |
| Protein | 0.3g | 1% |
| Fat | 16g | 25% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.1g | 5% |
| Sodium | 31mg | 1% |
| Potassium | 12mg | 0% |
| Fiber | 0.1g | 0% |
| Sugar | 0.2g | 0% |
| Vitamin A | 19IU | 0% |
| Vitamin C | 0.001mg | 0% |
| Calcium | 11mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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