Publised on 22/02/2024. Last Updated on 27/02/2024 by Richard
Silky smooth vegan kewpie mayo recipe is the only Japanese vegan mayo you'll ever need! Tangy, creamy and umami, it's perfect for sushi, bowls and dressings.
If you've ever had sushi thats been drizzled with the most deliciously creamy mayo, then you'll understand why I had to write this vegan kewpie mayo recipe. Kewpie is a Japanese brand of mayonnaise (unfortunately not vegan) that is used in all sorts of dishes and is renowned for its super creamy texture and savoury flavour. So obviously, It was only a matter of time before I thought "can I veganise it?".
I've done a lot of research into what makes Japanese mayo so delicious and I've made this vegan kewpie mayo copycat recipe to help you unlock all your old fave dishes! You're welcome babe!
Jump to:
👶 What is Kewpie Mayo?
Kewpie Mayo, a Japanese culinary gem, stands out for its rich history and distinctive flavour profile. Originating in 1925, it's made with egg yolks (rather than whole eggs) and rice vinegar, setting it apart from conventional mayonnaises.
But what about that unique flavour? Well, it turns out that Kewpie mayo also contains spices and MSG (aka monosodium glutamate). MSG is a flavour enhancer which a lot of people get spooked by, but is used in cooking and products all over the world. It produces a super savoury umami flavour that you just can't beat!
So, to really crack that vegan kewpie mayo flavour, you'll need some MSG. If you don't want to use it, no probs, but you'll truly be missing out on flavour. If you're curious about the misinformed, racist history of MSG, read this great article.
🧈 Vegan Kewpie Mayo Ingredients
So now we know what makes Kewpie mayo so special, let's have a peek at the star player ingredients of this recipe!
- Soy milk (unsweetened and unflavoured)
- Sunflower oil (or any neutral oil. Olive oil won't work!)
- Rice vinegar (or any white vinegar, like white wine vinegar)
- Dijon mustard
- Fine sea salt
- Garlic powder
- MSG (optional, see blog above)
🔀 Ingredient Substitutions
- Swap out soy milk for almond, oat, or any other plant-based milk of your choice. I recommend soy milk because it contains lecithin, which acts as a natural emulsifier! It also has a very neutral flavour, unlike other plant milk options.
- For a vegan kewpie mayo recipe that has a more golden yellow colour, use cold-pressed rapeseed oil instead. Any neutral oil will work though, just don't use olive oil. It's too acidic and won't emulsify.
- Substitute rice vinegar with apple cider vinegar, white wine 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 Vegan Kewpie Mayo
OK, just two steps! That's all that stands between you and the perfect vegan kewpie mayo copycat! Vegan mayonnaise magic, ready, steady, go!
Blend It Up: Simply toss all your ingredients into a measuring cup or small bowl, blend away with an immersion blender until creamy and dreamy.
Store or Serve: Transfer your freshly made Vegan Kewpie Mayo into a clean jar or squeezy bottle (just like the original stuff!) and pop it in the fridge for up to two weeks.
🤷♀️ Some Quick FAQs
A: Absolutely! Whip up a batch and store it in the fridge for up to two weeks.
A: Yes - cold pressed rapeseed oil provides a different golden colour while vegetable oil keeps things neutral. Just be sure to avoid olive oil since it will cause the mayo to split.
A: This recipe works as a dip for fries and nuggets, a spread in sandwiches or a sauce on sushi or in poke bowls and noodle salads! You could even use in on my vegan banh mi recipe!
Looking for more vegan Japanese inspired recipes? Why not try my Vegan Chicken Katsu Sandwich, my panko coated Vegan Shrimp!
Vegan Kewpie Mayo
Equipment
- 1 Measuring Jug
Ingredients
- 140 ml soy milk unsweetened and unflavoured
- 280 ml sunflower oil or any neutral oil. Olive oil won't work!
- 1.5 tablespoon rice vinegar or any white vinegar, like white wine vinegar
- 2 teaspoon Dijon mustard
- ¾ teaspoon fine sea salt
- ⅛ teaspoon garlic powder
- ½ teaspoon MSG optional, see blog above
Instructions
- Place all the ingredients in a measuring jug and blend together until thick and creamy using an immersion blender. Store in a sealed container in the fridge for up to 2 weeks.140 ml soy milk, 280 ml sunflower oil, 1.5 tablespoon rice vinegar, 2 teaspoon Dijon mustard, ¾ teaspoon fine sea salt, ⅛ teaspoon garlic powder, ½ teaspoon MSG
Reed
That is simply the best mayo I’ve ever done!!! Strongly recommend to replace the fine sea salt by kala namak salt to get that "egg" taste even more. Thank you so much for that wonderful recipe.
Lynne
THIS is my favorite vegan mayo. I don’t use “mayo” much as I really watch my fats, BUT when I want to treat myself it’s gotta be good. This is so easy. Never have a mayo fail. The earthiness and the tartness of this mayo really give me all the regular mayo hugs.
Emily
What! This was so easy. And to think of all the times I couldn’t quite get an egg mayo to thicken, this just works. Wow. Now you know, I gotta sprinkle a little black salt in there...
Della Jastrzab
Does it matter that ingredients are cold to start ?