Learn how to make Vegan Japanese Mayonnaise (Kewpie Mayo) in under 10 minutes! It’s tangy, fruity and umami-rich flavours truly makes it the best mayonnaise in the world.
If there was one thing I’ve missed since going vegan, it would be Japanese Mayonnaise. Growing up, this was the only mayonnaise I knew… like what is Hellmanns mayo anyways?? 😂
What is Japanese Mayonnaise?
I should also mention that Japanese mayo is often referred to as Kewpie mayo. Kewpie isn’t a type of mayo, but just one of the most popular brands that produces Japanese style mayo. It’s sold in a plastic squeeze bottle with a much thinner tip, a red cap and and the iconic Kewpie doll logo on the bottle.
What Does Japanese Kewpie Mayo Taste Like?
Kewpie mayo is fruity, sweeter and tangier. The texture is also thicker and creamier and the colour is richer due to the large amount of egg yolks. As well, it’s made with rice vinegar rather than distilled vinegar. You’ll also get a umami flavour profile coming from the MSG.
Ingredients for Vegan Japanese Mayonnaise
I came up with this recipe over 4 years ago but over time, have adjusted the ratio of ingredients and have developed a recipe so identical to the real thing that my family uses this now.
The base is made with cashews and tofu which replaces the richness coming from the oil and egg yolks. A touch of black salt is also added to get that slight eggy flavour.
The umami flavour comes from the kombu dashi granules and miso paste, and the sweetness comes from a touch of maple syrup. For tang, we’re adding some rice vinegar and lemon juice. And to achieve that authentic flavour, some Japanese mustard powder and garlic powder is added.
Yes, I’ll admit thats quite a few ingredients but to really achieve that realistic Kewpie Mayo flavour all the ingredients play a crucial role.
How to Make Vegan Japanese Mayonnaise
What I love about this vegan version of mayonnaise is how easy it is to make compared to when oil and eggs are involved– it’s full proof and you really can’t mess up since all the ingredients go into the blender at once. A high speed blender like the Vitamix is defiantly ideal for the smoothest mayo.
- Soak the cashews: this helps the blender break down the cashews so that there aren’t any gritty bits. As well, makes for a creamier mayo.
- Blend: Add all the ingredients to the blender and increase blending speed slowly. Use a spatula to scrape the sides as needed and blend until it looks smooth and creamy.
- Store and Serve: Transfer to a air tight container or mason jar and it’s ready!
This mayo keeps well in the refrigerator for up to 1 week. You can freeze this mayo– keep in mind that there may be some seperation when defrosted but you can simply just blend it up again for a smoother consistency.
Ways to Use Japanese Mayo
There are so many ways to use Japanese mayo! Here are some of my faves:
- Okonomiyaki (recipe comin’ soon)
- Takoyaki
- Japanese Potato Salad (recipe comin’ soon for this one too)
- Pasta Salads
- Egg salad sandwiches
- Wraps
And you can use this mayo for dressing and sauce recipes that call for mayo!
I hope you give Japanese Mayo a try and love it as much as we do! It’s truly a game changer and a favourite of many famous chefs for a reason 😉.
If you recreate this Vegan Japanese Mayonnaise Recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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Vegan Japanese Mayo (Kewpie Mayo)
- Total Time: 5 minutes
- Yield: 1 cup 1x
Description
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!
Ingredients
- 2/3 cup cashews, soaked for 1 hour (75g)
- 1/3 cup soft tofu (80g)
- 1/2 tsp Japanese mustard powder
- 3/4 tsp kombu dashi granules
- 1/4 tsp black salt
- 2 tbsp rice vinegar (30ml)
- 1 tbsp lemon juice (15ml)
- 1 tsp maple syrup or sugar (5g)
- 1 tsp miso paste (5g)
- 1/8 tsp garlic powder
- 1/8 tsp salt
- 2–4 tbsp water
- pinch of turmeric, optional for colour
Instructions
- 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!
Notes
- Helpful Equipment: high speed blender, air tight storing jar
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
- Prep Time: 5 minutes
- Category: condiments
- Method: blender
- Cuisine: vegan, gluten free, japanese
Nutrition
- Serving Size: 2 tbsp
- Calories: 60
- Sugar: 1.1g
- Sodium: 84.7mg
- Fat: 4.3g
- Saturated Fat: 0.7g
- Unsaturated Fat: 2.8g
- Trans Fat: 0
- Carbohydrates: 3.6g
- Fiber: 0.3g
- Protein: 2.5g
- Cholesterol: 0
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This is a fabulous recipe. My family loves Kewpie mayo, but when we went plant based we had to leave it behind. This recipe tastes like the real deal but it is vegan. Thank you so much for this recipe!
You absolutely nailed this one! Lusciously delicious. I want to put it on everything. I subbed sesame seasoned toasted nori for the kelp I didn’t have and it was perfect. Thank you! Thank you!
So delicious <3
I made this for the first time yesterday in my vita mix. It turned out PERFECT, using 2T water instead of all 4T.
Offered some to my coworker (omnivorous) and she said it tastes JUST like the eggy version!
Had this mixed with sriracha and your vegan salmon flakes on sushi rice with green onion and black sesame seeds. The best!! Not buying vegan mayo anymore. ❤️❤️
This was SO GOOD! Perfect for yam rolls, sushi bowls, Tofurky sandwiches and potato salad so far. 🙂
Hi Lisa,
Can I use coconut milk or cream instead of cashews?
No unfortunately not foe this recipe 🙁
Can you use dulse in place of the kombu dashi? If not, do you have another link that isn’t $15? Or where to find it in the Asian grocery store?
If you’re in Canada, check out Oomomo (Japanese $3 store), they have lots! They may even ship. 🙂
OMG! This is the best mayo I have ever tasted! EVER! Even pre-vegan ever!!! Like, if you’re not sure if you should make this, YOU SHOULD!!!
I made this for the tofu Teriyaki and it was divine! It has a slightly sweeter taste than regular mayo that goes very well withe the saltinness of soy sauce. Definetly recommend, even if you dont want to make ite with tofu and cashews and use vegan mayo, works great! Love a twist of flavours
The only Mayo recipe I use. It’s beyond good. I use it for everything. Thanks so much!!