Vegan Japanese Mayonnaise in a mason jar on a wooden chopping board

Learn how to make Vegan Japanese Mayonnaise (Kewpie Mayo) in under 10 minutes! It’s tangy, fruity and umami-rich flavours truly makes it the best mayonnaise in the world.

Vegan Japanese Mayonnaise in a mason jar with a spoon swirling in it

If there was one thing I’ve missed since going vegan, it would be Japanese Mayonnaise. Growing up, this was the only mayonnaise I knew… like what is Hellmanns mayo anyways?? 😂

What is Japanese Mayonnaise?

I should also mention that Japanese mayo is often referred to as Kewpie mayo. Kewpie isn’t a type of mayo, but just one of the most popular brands that produces Japanese style mayo. It’s sold in a plastic squeeze bottle with a much thinner tip, a red cap and and the iconic Kewpie doll logo on the bottle.

What Does Japanese Kewpie Mayo Taste Like?

Kewpie mayo is fruity, sweeter and tangier. The texture is also thicker and creamier and the colour is richer due to the large amount of egg yolks. As well, it’s made with rice vinegar rather than distilled vinegar. You’ll also get a umami flavour profile coming from the MSG.

Ingredients for Vegan Japanese Mayonnaise

I came up with this recipe over 4 years ago but over time, have adjusted the ratio of ingredients and have developed a recipe so identical to the real thing that my family uses this now.

The base is made with cashews and tofu which replaces the richness coming from the oil and egg yolks. A touch of black salt is also added to get that slight eggy flavour.

The umami flavour comes from the kombu dashi granules and miso paste, and the sweetness comes from a touch of maple syrup. For tang, we’re adding some rice vinegar and lemon juice. And to achieve that authentic flavour, some Japanese mustard powder and garlic powder is added.

Yes, I’ll admit thats quite a few ingredients but to really achieve that realistic Kewpie Mayo flavour all the ingredients play a crucial role.

How to Make Vegan Japanese Mayonnaise

What I love about this vegan version of mayonnaise is how easy it is to make compared to when oil and eggs are involved– it’s full proof and you really can’t mess up since all the ingredients go into the blender at once. A high speed blender like the Vitamix is defiantly ideal for the smoothest mayo.

  1. Soak the cashews: this helps the blender break down the cashews so that there aren’t any gritty bits. As well, makes for a creamier mayo.
  2. Blend: Add all the ingredients to the blender and increase blending speed slowly. Use a spatula to scrape the sides as needed and blend until it looks smooth and creamy.
  3. Store and Serve: Transfer to a air tight container or mason jar and it’s ready!

This mayo keeps well in the refrigerator for up to 1 week. You can freeze this mayo– keep in mind that there may be some seperation when defrosted but you can simply just blend it up again for a smoother consistency.

Vegan Japanese Mayonnaise on spread on a english muffin on top of a speckled plate

Ways to Use Japanese Mayo

There are so many ways to use Japanese mayo! Here are some of my faves:

  • Okonomiyaki (recipe comin’ soon)
  • Takoyaki
  • Japanese Potato Salad (recipe comin’ soon for this one too)
  • Pasta Salads
  • Egg salad sandwiches
  • Wraps

And you can use this mayo for dressing and sauce recipes that call for mayo!

I hope you give Japanese Mayo a try and love it as much as we do! It’s truly a game changer and a favourite of many famous chefs for a reason 😉.

If you recreate this Vegan Japanese Mayonnaise Recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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japanese mayo in a mason jar with a spoon inside

Vegan Japanese Mayo (Kewpie Mayo)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 13 reviews


Creamy, tangy, umami rich vegan Japanese style mayo is easy to make with with tofu and cashews. The best eggless mayo spread for sandwiches, dressings, sauces and more! 




  1. Add all the ingredients into a high speed blender and blend until smooth and creamy.
  2. Transfer to an air tight container and keep refrigerated for up to 1 week!


  • Prep Time: 5 minutes
  • Category: condiments
  • Method: blender
  • Cuisine: vegan, gluten free, japanese


  • Serving Size: 2 tbsp
  • Calories: 60
  • Sugar: 1.1g
  • Sodium: 84.7mg
  • Fat: 4.3g
  • Saturated Fat: 0.7g
  • Unsaturated Fat: 2.8g
  • Trans Fat: 0
  • Carbohydrates: 3.6g
  • Fiber: 0.3g
  • Protein: 2.5g
  • Cholesterol: 0

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About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.

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  1. Very yummy. I didn’t have tofu so I used half of the 1/3 cup on more Cashews, the other half water and it turned out great.