Vegan Kewpie Mayo (Japanese Mayonnaise Without Eggs)

Bottle of vegan Kewpie mayonnaise with a yellow cap placed in a white bowl, surrounded by dishes of food including noodles and a serving of seitan with vegetables, set against a grey background.

5 from 7 votes

Vegan Kewpie Mayo (Japanese Mayonnaise Without Eggs)

Gloriously creamy vegan Japanese mayonnaise that’s perfect for spreading on sammies, dipping dumplings in, and drizzling on sushi. Made with simple, wholesome ingredients that you most likely already have on hand, this homemade mayo will make you feel like a gosh darned chump for buying store-bought vegan mayo for all these friggin’ years!

Prep Time6

Cook Time0

Total Time6

Course: Condiment

Cuisine: Japanese

Diet: Gluten Free, Vegan, Vegetarian

Servings: ounces

Calories: 147kcal

Author: Adam Sobel

Cost: $2.50

Equipment

▢
blender
▢
rubber spatula

Ingredients

▢ ½ cup unsweetened plant-based milk (soy milk works the best)
▢ 1 cup canola oil sunflower oil, or grapeseed oil
▢ 2 tablespoons rice vinegar
▢ ½ teaspoon dulse flakes optional
▢ ½ teaspoon sugar
▢ 1 teaspoon dijon mustard
▢ 1 ½ teaspoons miso paste or doenjang

Instructions

Pour the unsweetened plant-based milk into a blender.
Add the rice vinegar, dulse flakes (if using), sugar, Dijon mustard, and white miso to the blender. Pulse a few times in the blender to combine. The acid from the mustard and vinegar will slightly curdle and thicken the milk. This works especially well with unsweetened soy milk.
While blending on medium speed, gradually drizzle in the oil over the course of about 90 seconds until the mixture begins to thicken and emulsify.
Taste the mayo and adjust the seasoning if necessary. This recipe makes a thick, spreadable mayo. If you want it to be thinner for drizzling, blend up to two additional tablespoons of vegan milk into it, which will thin it to a more easily drizzle-able texture.
Transfer the vegan kewpie mayo to a clean, airtight container and store it in the refrigerator. It will keep for up to two weeks.

Notes

🥶 Use Cold Plant-Based Milk

Cold milk ensures your mayo becomes thick and creamy. Start blending with milk straight from the fridge to keep it cool and aid emulsification.

🌧️ Drizzle That Oil Slowly

Add the oil very slowly in a thin stream while blending. If your blender lid has a removable center, open it just enough to let the oil in to avoid a mess.

⚡ High-Speed Blender Magic

A high-speed blender ensures a smoother, more consistent texture for velvety mayo. Some blenders, like my trusty Blendtec, have lids designed for easy oil drizzling without splashes.

❄️ Chill for Best Results

You can use the mayo immediately, but chilling it in the refrigerator for at least an hour makes it stiffer and richer. NEVER freeze this sauce, as it will ruin the emulsification and separate.

Nutrition