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
Amelia
So good and easy to make. Literally my go to mayo now
Silver
Doubled the recipe and threw everything in my Vitamix, worked perfectly! Used avocado oil, half dijon half yellow mustard and white miso instead of msg. Easily the best mayo i’ve ever had, vegan or not! thank you!
Mea
Never tried the non-vegan version but this is easy to make and Yum!
Leslie Morris
We’ve used this recipe in the past and it’s been fantastic every time!
Has anyone ever used any milk besides soy milk? We only have unsweetened cashew milk right now. Thanks in advance!
Josie
Late but cashew milk does not work!! i tried it and it failed miserably
Mary
Amazing!!! Fast easy and delicious!
I don't think I'll be buying store bought anymore;)
Thank you Richard!!!!
Adri
Omg thank you! This will be on high rotation for me now. It takes less than 5 minutes to make which is quicker than a trip to the shops. I added some more vinegar and I will be doing some experiments in future batches. Thank you!!! Hellmans is like €4.50 a jar now, so this is way more economical and just as tasty.
Roxanne
The flavor of this is spot on and it was relatively easy to make. Mine did split because I was too keen and my ingredients were not all at room temp, but I brought it back with two tablespoons of boiling water, and now its perfect.
Thoseveganvagabonds
Honestly the best vegan mayo ever. By far our most used and favourite recipe, so easy and the absolute best taste. My husband has me making a batch each week it's that good, mayo on eveything!
Andy
OKAY OMG IM SO EXCITED!
I just made this in my regular blender and in less than five seconds I had PERFECTLY CREAMY MAYO! Ive missed Mayo so much since going Vegan so you just saved my life!
Also, I didnt have MSG so I added a teaspoon of Doejang (a sort of korean miso, if you will😅) and it worked great! So so so good
Lana
I am 100% sure this recipe is bomb! Unfortunately I don't have an immersion blender, but I do have a high speed blender. Can I just mix everything except the oil and then drizzle in the oil slowly as it is mixing?
Richard Makin
Hey Lana!
No need to drizzle slowly! It’ll all come together in an immersion blender. Just make sure all your ingredients are room temperature and you’ll be fine!
Georgia
Unfortunately it didn't work for me - the mayo didn't emulsify and is still a liquid after several minutes of blending. I used oat milk, which is probably the issue as it doesn't contain the natural emulsifiers that soy milk has. I'll try again with soy milk!
Josie
Just want to say I tried the same exact recipe with cashew milk and it didnt work. ran to the store and grabbed soy milk and it emulsified perfectly so please try it again with the right milk
Georgia
I tried again with soy milk and it worked perfectly!