If you’ve ever craved the rich, creamy, and slightly tangy flavor of Kewpie mayo but follow a vegan lifestyle, you’re in for a treat. Traditional Kewpie mayonnaise, a staple in Japanese cuisine, is beloved for its unique umami depth and silky texture, but it’s made with eggs, making it off-limits for vegans.
Luckily, creating a homemade vegan Kewpie mayo is easier than you might think and just as delicious. This recipe blends plant-based ingredients with classic Japanese flavors like rice vinegar and a hint of sweetness to mimic that iconic mayo taste.
Whether you’re dressing up sushi, drizzling over sandwiches, or adding a zing to your salads, this vegan version will quickly become a pantry favorite.
Not only is it simple and quick to prepare, but it also uses common kitchen staples, ensuring you don’t need specialty items. Plus, it’s free from preservatives and artificial additives, so you know exactly what’s going into your food.
Ready to elevate your meals with this luscious vegan Kewpie mayo? Let’s get started!
Why You’ll Love This Recipe
This vegan Kewpie mayo recipe stands out for its fantastic balance of flavors and creamy consistency that rivals traditional mayo. It’s perfect for those avoiding eggs or dairy but who don’t want to sacrifice taste.
The use of aquafaba (the liquid from canned chickpeas) provides a natural emulsifier, creating a smooth texture that’s light and fluffy, much like the original.
Moreover, this mayo is incredibly versatile. It keeps well in the fridge, making it super convenient for meal prep or last-minute flavor boosts.
By making it at home, you avoid the excess sugars, oils, and preservatives found in many store-bought vegan mayos. And, since it’s made with simple ingredients, you can tweak it easily to suit your taste preferences.
If you love experimenting with Japanese-inspired vegan dishes, don’t miss our Vegetarian Middle Eastern Recipes for Easy, Flavorful Meals or try a comforting twist with our Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes.
Ingredients
- 1/4 cup aquafaba (liquid from canned chickpeas)
- 1 tablespoon apple cider vinegar or rice vinegar for authentic flavor
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup or agave nectar
- 1/2 teaspoon sea salt
- 1/2 cup neutral oil (light olive oil, avocado oil, or sunflower oil)
- 1 teaspoon toasted sesame oil (for that classic nutty undertone)
- Optional: a pinch of white pepper or ground mustard for extra zing
Equipment
- Immersion blender or regular blender
- Measuring cups and spoons
- Mixing bowl (if using immersion blender)
- Spatula for scraping sides
- Clean jar or airtight container for storage
Instructions
- Prepare the aquafaba: Drain a can of chickpeas and reserve the liquid. Measure out 1/4 cup of this liquid, which acts as the vegan egg substitute and emulsifier.
- Combine base ingredients: In your mixing bowl, add the aquafaba, apple cider vinegar, Dijon mustard, maple syrup, and sea salt. Blend using an immersion blender or regular blender until the mixture is frothy and slightly thickened.
- Slowly add oil: With the blender running on low speed, slowly drizzle in the neutral oil. This gradual addition is key to creating a creamy and stable emulsion. Continue blending until the mixture thickens to a mayonnaise-like consistency.
- Incorporate toasted sesame oil: Add the toasted sesame oil and blend briefly to combine, giving the mayo its distinctive nutty flavor.
- Taste and adjust: Sample your mayo and add more salt, vinegar, or sweetener if desired. For an extra kick, sprinkle in a pinch of white pepper or ground mustard and blend again.
- Transfer and chill: Spoon your vegan Kewpie mayo into a clean jar or container. Refrigerate for at least an hour to allow flavors to meld and the mayo to firm up slightly.
- Serve and enjoy: Use your homemade vegan Kewpie mayo as a dip, spread, or dressing. Keep refrigerated and consume within one week for optimal freshness.
Tips & Variations
“For the best creamy texture, always add your oil slowly while blending. If your mayo separates, whisk vigorously or blend again to bring it back together.”
Choosing your oil: Neutral oils like sunflower or light olive oil maintain the classic mayo flavor. For a richer taste, try avocado oil, but keep the sesame oil for authenticity.
Sweetness and acidity: Adjust the maple syrup and vinegar to suit your palate. Some like it tangier with more vinegar, others prefer a touch sweeter.
Rice vinegar is traditional in Kewpie mayo and can be used interchangeably with apple cider vinegar.
Spice it up: Add a teaspoon of wasabi or a pinch of smoked paprika for a twist on your vegan Kewpie mayo, perfect for sushi or sandwiches.
Oil-free version: For a lighter, oil-free option, substitute the oil with silken tofu and blend with the other ingredients, though this will create a different texture and flavor profile.
Nutrition Facts
| Nutrient | Amount per 1 tbsp (15g) |
|---|---|
| Calories | 80 |
| Total Fat | 9g |
| Saturated Fat | 1g |
| Carbohydrates | 0.5g |
| Sugars | 0.3g |
| Protein | 0.1g |
| Sodium | 100mg |
Note: Nutritional values are approximate and may vary based on ingredients used.
Serving Suggestions
This vegan Kewpie mayo is incredibly versatile and adds a delicious creamy touch to many dishes. Try it as a dip for fresh vegetable sticks or crispy fries, a spread on vegan sandwiches and burgers, or a drizzle over poke bowls and sushi rolls.
It pairs beautifully with Asian-inspired dishes, enhancing flavors without overpowering them. Use it in your next vegan sushi night or mix it into a tangy Asian slaw for a quick side dish.
For more creative plant-based ideas, check out our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for a sweet complement or refresh your bread game with the Vegan Bread Machine Recipe for Soft, Delicious Loaves.
Conclusion
Making your own vegan Kewpie mayo at home is a rewarding way to enjoy the rich, creamy flavor of this beloved Japanese condiment without compromising your dietary choices. With simple ingredients and straightforward steps, this recipe ensures you get a fresh, preservative-free mayo that can elevate any meal.
Its versatile nature means you can customize it to suit your taste, from tangy and sweet to spicy and savory. Plus, it’s a fantastic way to impress friends and family with a homemade vegan twist on a classic.
Whether you’re dipping, drizzling, or spreading, this vegan Kewpie mayo will quickly become a staple in your kitchen. Don’t forget to experiment with different oils or spices to find your perfect version.
For more delicious vegan recipes and inspiration, explore our collection of flavorful dishes and keep your plant-based cooking exciting and satisfying.
📖 Recipe Card: Vegan Kewpie Mayo
Description: A creamy and tangy vegan alternative to traditional Kewpie mayo, perfect for sandwiches and dressings. Made with simple plant-based ingredients for a rich umami flavor.
Prep Time: PT10M
Cook Time: PT0M
Total Time: PT10M
Servings: 1 cup
Ingredients
- 1/2 cup unsweetened soy milk
- 1 cup neutral oil (e.g., grapeseed or sunflower)
- 1 tablespoon rice vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- 1/2 teaspoon salt
- 1 teaspoon umeboshi vinegar or apple cider vinegar
- 1/2 teaspoon kelp powder (optional for umami)
- 1/4 teaspoon garlic powder
Instructions
- Combine soy milk, rice vinegar, Dijon mustard, maple syrup, salt, umeboshi vinegar, kelp powder, and garlic powder in a tall container.
- Using an immersion blender, slowly drizzle in the oil while blending to emulsify the mixture.
- Blend until thick and creamy, about 1-2 minutes.
- Taste and adjust seasoning if needed.
- Transfer to a jar and refrigerate for at least 1 hour before using.
Nutrition: Calories: 180 | Protein: 2g | Fat: 18g | Carbs: 2g
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