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vegan kewpie mayo
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4.80 from 24 votes

Vegan Kewpie Mayo

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.
Prep Time2 minutes
Total Time2 minutes
Course: Sides
Cuisine: All, American, French, Japanese
Servings: 20
Calories: 117kcal
Author: Richard Makin

Equipment

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
Metric - US Customary

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 tbsp rice vinegar, 2 tsp Dijon mustard, ¾ tsp fine sea salt, ⅛ tsp garlic powder, ½ tsp MSG

Nutrition

Calories: 117kcal | Carbohydrates: 0.2g | Protein: 0.2g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Sodium: 95mg | Potassium: 10mg | Fiber: 0.1g | Sugar: 0.04g | Vitamin A: 15IU | Vitamin C: 0.002mg | Calcium: 9mg | Iron: 0.04mg