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Vegan Kewpie Mayo (Japanese Mayonnaise Without Eggs)
5 from 18 votes

Vegan Kewpie Mayo (Japanese Mayonnaise Without Eggs)

This vegan Kewpie mayo recipe uses plant-based milk blended with oil, rice vinegar, miso paste, Dijon mustard, sugar, and optional dulse flakes to create a creamy, egg-free Japanese-style mayonnaise. The process relies on gradual oil emulsification in a high-speed blender, yielding a thick, spreadable condiment with a rich texture and tangy flavor, suitable for sandwiches, dressings, or dips.

Prep Time
6 mins
Total Time
6 mins
Servings: 14 ounces
Calories: 147 kcal
Course: Condiments
Cuisine: Japanese

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

    Cup of Yum
  1. Pour the unsweetened plant-based milk into a blender.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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%)

Nutrition Facts

Serving: 14 ounces

Amount Per Serving

Calories 147

% 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.