Publised on 14/02/2024. Last Updated on 04/03/2024 by Richard
Silky smooth gochujang mayo with a delicious sweet-spicy kick. This completely vegan gochujang mayo takes seconds to make and keeps for weeks in the fridge!
Can you imagine a better combo-recipe than gochujang mayo?? Yes! VEGAN gochujang mayo! this homemade condiment recipe is silky smooth, creamy and packed with tangy, spicy chilli flavour. Say hello to your new favourite sauce!
It works on sandwiches, bowls and salads - or even just as a dip for your perfect tofu nuggets! So let's get whipping, because I LITERALLY can't wait to get this stuff into my mouth!
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🧈 Vegan Gochujang Mayo Ingredients
Let's take a peek at the star players in this gochujang mayo recipe:
- Soy Milk: The creamy base of our mayo, giving it that luscious texture without the need for any animal products.
- Sunflower Oil: Smooth and silky, this oil adds richness and depth to our mayo.
- White Wine Vinegar: A splash of acidity to balance out the richness, ensuring each dollop is perfectly balanced.
- Dijon Mustard: Adding a subtle tang and helping to emulsify our ingredients for that perfect creamy consistency.
- Gochujang Paste: Ah, here comes the heat! Adjust according to your spice tolerance for a mayo that's just right.
- Fine Sea Salt: Because every great dish needs a pinch of salt!
🌶 What is Gochujang?
Before we dive into the creamy goodness of Vegan Gochujang Mayo, let's take a moment to appreciate the star ingredient: gochujang!
Gochujang is a Korean fermented chilli paste made from chilli powder, glutinous rice, fermented soybeans, and salt. It's a staple in Korean cuisine, known for its bold, complex flavours and vibrant red colour. Think of it as the Korean equivalent of sriracha but with a richer, more nuanced taste and thicker, stickier texture.
This versatile condiment brings the perfect balance of sweetness, spiciness, and umami to any dish it graces. Whether you're using it as a marinade, dipping sauce, or flavour enhancer, gochujang adds a depth of flavour that's truly irresistible.
So when you're whipping up your batch of Vegan Gochujang Mayo, remember to pay homage to the spicy magic of gochujang – the secret ingredient that takes this recipe from good to gourmet! 🌶️✨
🔀 Ingredient Substitutions
Feeling adventurous? Here are a few tweaks you can make to tailor this recipe to your liking:
- Swap out soy milk for almond, oat, or any other plant-based milk of your choice.
- Experiment with different like rapeseed oil, vegetable oil or avocado oil. Just stick to a neutral oil, unlike olive oil!
- Substitute white wine vinegar with apple cider vinegar or lemon juice for a zesty twist.
- No Dijon mustard? No problem! Use regular mustard or even wholegrain mustard in a pinch.
🫙 How to Make Gochujang Mayo
You're just two steps away from perfect gochujang mayo that's customisable and 100% vegan. Ready? Let's go!
Blend It Up: Simply toss all your ingredients into a cup or small bowl, blend away with an immersion blender until creamy and dreamy.
Store or Serve: Transfer your freshly made Vegan Gochujang Mayo into a clean jar or squeezy bottle and pop it in the fridge for up to two weeks. Or, if you're like me and can't wait to dig in, slather it on a vegan banh mi and yam it down!
🤷♀️ Vegan Gochujang Mayo FAQs
A: Absolutely! Whip up a batch and store it in the fridge for up to two weeks.
A: That's entirely up to you! Start with a conservative amount of gochujang paste and adjust to your preferred level of spice. I recommend using between 1-3 tbsp!
A: This recipe works as a dip for fries and nuggets, a spread in sandwiches or a sauce in poke bowls and noodle salads!
Love a good vegan sauce recipe? Why not try my Vegan Hollandaise, my Vegan Buffalo Sauce or my Vegan Peppercorn Sauce!? Oh and don't forget, if you're looking for that Japanese style mayo, try my vegan kewpie recipe!
Gochujang Mayo
Equipment
- 1 Measuring Jug
Ingredients
- 110 ml soy milk unsweetened and unflavoured
- 230 ml sunflower oil or any neutral oil. Olive oil won't work!
- 3 teaspoon white wine vinegar or any white vinegar
- ½ teaspoon Dijon mustard
- 1-3 tablespoon gochujang paste depending on how spicy you like it
- 1 teaspoon fine sea salt
Instructions
- Place all the ingredients in a large cup or measuring jug. Blend with an immersion blender until thick and creamy.110 ml soy milk, 230 ml sunflower oil, 3 teaspoon white wine vinegar, ½ teaspoon Dijon mustard, 1-3 tablespoon gochujang paste, 1 teaspoon fine sea salt
- Transfer to a clean jar or squeezy bottle and store in the fridge for up to one week, or use straight away.
Mathis
Delicious ! Made this for the bahn mi recipe but the mayo is so good we kept eating it with just bread ! Honestly a game changer, the taste is just perfect