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.
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.
- 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.
- 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.
- 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.
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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Vegan Japanese Mayo (Kewpie Mayo)
- Total Time: 5 minutes
- Yield: 1 cup 1x
Description
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!
Ingredients
- ⅔ cup cashews, soaked for 1 hour (75g)
- ⅓ cup soft tofu (80g)
- ½ tsp Japanese mustard powder
- ¾ tsp kombu dashi granules
- ¼ tsp black salt
- 2 tbsp rice vinegar (30ml)
- 1 tbsp lemon juice (15ml)
- 1 tsp maple syrup or sugar (5g)
- 1 tsp miso paste (5g)
- ⅛ tsp garlic powder
- ⅛ tsp salt
- 2-4 tablespoon water
- pinch of turmeric, optional for colour
Instructions
- Add all the ingredients into a high speed blender and blend until smooth and creamy.
- Transfer to an air tight container and keep refrigerated for up to 1 week!
Notes
- Helpful Equipment: high speed blender, air tight storing jar
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
- Prep Time: 5 minutes
- Category: condiments
- Method: blender
- Cuisine: vegan, gluten free, japanese
Nutrition
- 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
Keywords: vegan mayo, vegan japanese mayo, kewpie mayo recipe
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angela says
what can i use instead of cashews if i have a tree nut allergy?? i can have macadamias but they’re a bit expensive :’((
Lisa Kitahara says
Hi Angela! Hmm, cashews have the most neutral flavour but I think maybe Hemp seeds could work. You could also omit it completly and replace with more tofu but it will just be less creamy!
Kita says
2 questions: Can we blend some kombu to create the granules, or do the kombu dashi granules have a specific flavour by undergoing something else? Secondly, how does Japanese mustard powder differ from regular?
I could check out the asian stores in my area, but wanted to know first if I could use regular mustard powder and ground up granules first :). I have everything else!
Thanks for the recipe, I can't wait to try it 😀
Lisa Kitahara says
Hi Kita!
Blending kombu isn't the same as the granules because you'll be left with gritty bits of kombu whereas the granules dissolve. And Japanese mustard powder is stronger in the 'mustard' flavour making it a tad more spicy vs. western mustard. But you can use any mustard powder you have on hand!
Emily says
Hi Lisa,
I made this recipe and it tastes amazing! But I have a question about the blending. I have a vitamix and it’s great for many things, but (just like another high Speed Blender I previously owned) it just won’t make small quantities like this 100% smooth, so my mayo has small cashew granules in it. Do you have any tips and tricks to prevent this?
Thank you in advance 🙂
★★★★★
Lisa Kitahara says
Hi Emily! So happy to hear you enjoyed. I totally understand, I actually will double the batch so it has more to catch or use those small sauce blenders vitamix has too! 🙂
Elizabeth says
Thank you for this recipe! Being able to eat Kewpie style mayo was not something I thought I would ever be able to do on a plant based diet. This recipe is fabulous, and I even had to make substitutions because I couldn't locate some of the ingredients at my local store. Wow! Thank you so much, Lisa. I'm looking forward to being able to make the recipe with all the ingredients listed and enjoying the true taste of it.
★★★★★
Peggy Seager says
Hi, i have all ingredients but the kombu granules. How important are they in this recipe? Will it ruin the flavor without this ingredient?
Thanks
Lisa Kitahara says
Hi Peggy! It won't ruin it but it does really add to it. You can make it without it but the umami-sweet flavour will be missing
peggy seager says
thanks for your quick response! i am having trouble finding the granules... now i'm sad cuz i want to experience the real recipe!
David Watson says
Hi, Peggy! Lisa has put a hyperlink on the granules in the recipe card. Click on that and you can order them directly from Amazon. I just received mine (as well as the mustard powder she recommends - also linked in the recipe to purchase from Amazon) and can't wait to try it!! It took about a week for me to receive it, even with Prime, but I think there are two reasons - 1: because of Covid-19, and 2: because I live way out in the sticks! LOL!
Beatrice says
Just made this recipe today, the flavour is really good but I think I might have used a bit too much water, the consistency is more like a dressing rather than mayo.. And I also had to substitute the Japanese mustard powder with regular mustard, might add in on the liquid :'D Love the fact that I now can make oil-free mayo and that it has the flavour of Kewpie just makes it amazing! Will try it on okonomiyaki this weekend!
★★★★★
Lisa Kitahara says
Oh yes, start with a lesser amount of water because some tofu is a little more 'soft' if that makes sense. But so happy you enjoyed this mayo recipe! 🙂
Cass M says
I’d never had this before but so happy to be able to add it to my must-have condiments. Love it, especially in the Karaage fried rice recipe! Thank you, Lisa!
★★★★★
Arya says
Genuinely floored by how similar this tastes to kewpie mayo - so nostalgic. It hits all the right rich, creamy, tangy and umami notes. I made a batch of it this and have been using it as a caesar salad dressing, and a sauce for roast veg or noodles (used it in Lisa's corn mayo udon recipe and it's a real winner). Will definitely be making this regularly!
★★★★★
Christopher Nguyen says
Should I use raw or roasted cashews?
Lisa Kitahara says
I would use raw! 🙂
Gabriel M Pio says
Amazing! Always try to have some prepped in my fridge.
★★★★★
Lynn says
The only Mayo recipe I use. It’s beyond good. I use it for everything. Thanks so much!!
★★★★★
Carolina Dellamary says
I made this for the tofu Teriyaki and it was divine! It has a slightly sweeter taste than regular mayo that goes very well withe the saltinness of soy sauce. Definetly recommend, even if you dont want to make ite with tofu and cashews and use vegan mayo, works great! Love a twist of flavours
★★★★★
Yvie says
OMG! This is the best mayo I have ever tasted! EVER! Even pre-vegan ever!!! Like, if you’re not sure if you should make this, YOU SHOULD!!!
★★★★★
Shelby says
Can you use dulse in place of the kombu dashi? If not, do you have another link that isn’t $15? Or where to find it in the Asian grocery store?
Caitlin / @realswanky says
If you’re in Canada, check out Oomomo (Japanese $3 store), they have lots! They may even ship. 🙂
Shaka says
Hi Lisa,
Can I use coconut milk or cream instead of cashews?
Lisa Kitahara says
No unfortunately not foe this recipe 🙁
Caitlin (@realswanky) says
This was SO GOOD! Perfect for yam rolls, sushi bowls, Tofurky sandwiches and potato salad so far. 🙂
★★★★★
Caitlin / @realswanky says
I made this for the first time yesterday in my vita mix. It turned out PERFECT, using 2T water instead of all 4T.
Offered some to my coworker (omnivorous) and she said it tastes JUST like the eggy version!
Had this mixed with sriracha and your vegan salmon flakes on sushi rice with green onion and black sesame seeds. The best!! Not buying vegan mayo anymore. ❤️❤️
★★★★★
Victoria says
So delicious <3