How to Make Vegan Kewpie Mayo (Japanese Mayonnaise)

Vegan Kewpie mayo is creamier, richer, and tangier than the mayonnaise we usually find in England. In Japan, Kewpie comes in its famous soft bottles and is used in everything from okonomiyaki to sushi rolls. It has a subtle sweetness and an umami depth that makes it stand out from regular mayo.

The only problem is that the original Kewpie mayo contains egg yolks, so it's off the menu if you avoid animal products. That's why this recipe shows you how to make a Kewpie mayo vegan at home in just 5 minutes. You only need a handful of everyday ingredients, and the result is my take on vegan Japanese mayo, with the same silky texture and tangy flavor that makes Kewpie so popular.

This versatile condiment works as a dip, spread, or even a Kewpie-style dressing. A few of our favorites are sushi, korokke, and tofu katsu burgers with togarashi fries.

Jump to:

• Ingredients for Vegan Kewpie Mayo
• How To Make it
• Variations
• Substitutions
• Other popular recipes
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Ingredients for Vegan Kewpie Mayo

Vegan Kewpie mayo comes together with just a few everyday ingredients. This section is an overview - head to the recipe card for exact quantities.

Shopping list

• Soy milk, unsweetened and unflavored
• Neutral oil (such as sunflower or rapeseed)
• Rice vinegar
• Dijon mustard
• Fine sea salt
• Garlic powder
• Kombu dashi powder

Equipment

• An immersion blender or high-speed blender
• Measuring jug
• Measuring spoons

In this vegan Kewpie mayo, soy milk forms the base that brings everything together and helps it emulsify, while oil adds the rich creaminess and glossy finish. Rice vinegar and Dijon mustard provide tang, and a little garlic powder, salt, and kombu dashi build the depth of flavor that makes Japanese mayonnaise so distinctive.

How To Make it

Before you start, get a clean, sterilized jar or squeezy bottle ready for storing your mayo. There are two easy ways to sterilize a glass jar at home:

• Oven method: Wash the jar in hot soapy water, rinse well, and place it in an oven preheated to 160-170°C (320-340°F) for 10 minutes. Boil the lid in water for 5 minutes. Allow both to cool before filling.
• Hot water method: Wash the jar in hot soapy water, rinse well, then pour over freshly boiled water straight from the kettle. Boil the lid in a saucepan for 5 minutes. Leave everything to air-dry upside down on a clean surface before use.

If you prefer using a squeezy bottle to store your vegan Kewpie mayo, wash it thoroughly with hot soapy water, rinse well and then leave to dry. Make sure it's completely dry before using.

There are just four basic steps to making vegan Kewpie mayo:

1. Add the ingredients
2. Blend until smooth
3. Transfer and store
4. Serve and enjoy

I'll walk you through each step in detail, with practical tips along the way to make sure your Kewpie mayo turns out smooth, creamy, and full of flavor every time.

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Add the ingredients

Place all the ingredients into a jug or mixing container. Follow the recipe quantities carefully. The ratios here are designed to give you the right consistency. It's a bit like making the perfect cake mix for a sponge; you can experiment with flavors, but stick to the fundamental ratios for best results.

Blend until smooth

Blend on full power for 30-45 seconds, or until the mixture has completely emulsified. The texture should be thick and smooth, with no separation. An immersion blender or high-speed smoothie blender works best. The goal is a perfectly creamy and glossy mayonnaise, and a good blender, such as a Nutribullet, will get you there quickly.

Transfer and store

Spoon the mayonnaise into a sterilized jar or squeezy bottle. Store it in the fridge, sealed in an airtight container. It will keep for up to 2-3 weeks. While you can serve it straight away, I recommend letting it rest in the fridge for a few hours. This helps it thicken further and develop that classic Kewpie texture.

Serve and enjoy

Once you have your vegan Kewpie mayo, the fun really starts. It's a versatile condiment that works as a dip, spread, or drizzle, and it also plays well with other sauces to create bold new flavors. Here are some of my favorite ways to enjoy it:

• Add a dollop to fried rice
• Use as a dip for togarashi fries
• Serve alongside korokke (Japanese croquettes)
• Pair with sushi as a dipping sauce or drizzle over rolls
• Squeeze over don buri rice bowls or yaki onigiri
• Use it as a quick Kewpie-style dressing for salads or slaws

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Variations

Vegan Kewpie mayo is a great base for some incredible variations. The two I find myself making the most are tonkatsu mayo, a sweet and tangy mix with tonkatsu sauce, and wasabi mayo, which has a smooth, fiery kick.

Beyond those classics, here are a few more ways to play with flavor:

• Spicy mayo - Add a few drops of chili oil and stir through a teaspoon of shichimi for a gentle heat, or mix in your favorite hot sauce if you like things punchier.
• Garlic mayo (aioli-style) - Finely grate in fresh garlic, then refrigerate for an hour or two to let the flavor mellow and deepen.
• Kimchi mayo - Blend in a couple of heaped spoonfuls of kimchi for tangy, funky notes that pair beautifully with rice bowls or fries.

These are just a starting point. Have fun inventing your own and even serve a couple of variations at once for extra choice at the table.

Substitutions

Soy milk - If you'd rather avoid soy, a good-quality unsweetened pea milk works beautifully. It has a similar balance of protein and fat, which helps create the same creamy texture.

Oil - I use sunflower oil here, but any neutral-tasting oil will do. Canola, safflower, refined "light" olive oil (not extra virgin), or a blend of vegetable oils are all good options.

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