This easy vegan wasabi mayo is a simple, versatile condiment with a balance of creaminess, tang, and gentle heat. It works well with sushi rolls, roasted vegetables, or as a dip for fries, adding a little extra character without overpowering the dish.
At a glance
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I used it in my oyster mushroom burger recipe. It also pairs well with togarashi fries, or as a dipping sauce for homemade sushi, unagi nigiri (vegan eel) and even goes well with vegetable tempura (I'm working on a recipe for this currently and will share a link to it soon!).
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Ingredients
Makes 1 small bottle, ~130 mL | Prep time 10 minutes | Cooking time 0 minutes
- 2 teaspoon fresh lemon juice (half a lemon)
- ½ cup vegan mayonnaise
- 1 teaspoon wasabi paste
Instructions
- Squeeze the lemon and measure out 2 teaspoons of juice.
- In a bowl, combine the lemon juice, wasabi paste, and vegan mayonnaise.
- Stir well until smooth and fully blended.
Use this wasabi mayo as a dip, spread, or topping - it's super versatile. It pairs especially well with sushi, fries, and burgers. I made a quick batch to go with some togarashi fries as a late-night snack (you can see them in the photo below), and it was great!
Hint: The amount of wasabi can easily be adjusted to suit your taste. Start with less if you're unsure, and add more gradually for a stronger kick.
Substitutions
If you know how to make the recipe fit a certain diet, let the reader know here. Don't fake it - only provide guidance on topics you have actual experience with.
- Lettuce - instead of ice berg lettuce, you can use romaine lettuce or spinach
- Bun - use gluten free buns instead of white bread buns to make this gluten free
- Vegetarian - the beef hamburger can be replaced with a plant-based burger to make this vegetarian
Even if your reader doesn't follow a specific diet (eg. gluten free), they may have friends or family that they're cooking for that could use this. This is also a great idea to link out to another blogger with a similar recipe that fits a different diet.
Variations
- Spicy Sriracha Mayo: Replace the wasabi with sriracha for a milder heat with a garlicky kick.
- Garlic Lemon Mayo: Add a crushed clove of garlic for extra depth of flavor.
- Sweet Wasabi Mayo: Blend in a teaspoon of agave syrup for a sweet-and-spicy twist.
Prefer something less creamy than mayonnaise? Tonkatsu sauce is a great alternative and works perfectly alongside many of the same dishes as this vegan wasabi mayo recipe.
Equipment
- A small bowl
- Whisk or spoon
- Citrus juicer (optional)
Storage
Store the vegan wasabi mayo in an airtight container in the refrigerator for up to 5 days. Give it a quick stir before using to ensure the flavors stay evenly distributed.
Food safety
Always use clean utensils to avoid cross-contamination and do keep the mayo refrigerated. Discard any leftovers that've been left out for more than 2 hours.
Top Tip
You'll usually find wasabi paste in the Asian foods section of supermarkets or at specialist shops. Paste is the easiest option for this recipe, but powder can also be used if reconstituted with water first. For paste, brands like S&B (widely available in the UK and US) are reliable; Clearspring also offers an organic version in the UK.
FAQ
How to make vegan wasabi mayo?
It's super easy to make your own vegan wasabi mayo at home. All you need is your preferred vegan mayonnaise (store bought or homemade) and a little lemon juice and wasabi paste to bring the heat. You'll find the full vegan wasabi mayo recipe, with step-by-step tips in my recipe post above!
Why is my vegan mayo not thickening?
If you're making vegan mayo from scratch, it may not thicken properly if the ingredients aren't cold enough, if the mixture hasn't emulsified, or if the oil-to-liquid ratio is off. You can either follow a tested recipe like my vegan kewpie mayonnaise for reliable results, or use a good-quality pre-made vegan mayo as a base for this wasabi version.
What is a substitute for wasabi mayonnaise?
If you don't have wasabi mayonnaise, you can mix a little wasabi paste directly into plain vegan mayo or use a mild horseradish sauce for a similar heat.
What do restaurants use instead of wasabi?
Many restaurants use horseradish-based wasabi substitutes, especially outside Japan. These substitutes are often dyed green to look like real wasabi, which is much rarer and more expensive.
Is there vegan Kewpie mayo?
Yes, there are vegan versions of vegan Kewpie-style mayo. Some brands make them - Kewpie Plant-Based Mayo (Japan, limited international), Chosen Foods Vegan Mayo (USA), Follow Your Heart Vegenaise (USA/UK), Clearspring Organic Egg-Free Mayo (UK/EU) to name a few, or you can easily make it yourself at home.
Related
Looking for other recipes like this? Try these:
- Homemade Rayu (Japanese Ramen Chili Oil) Recipe
- Miso Pesto: A Japanese Twist on Classic Pesto
- Japanese Sesame Dressing
- Tonkatsu Mayo
Pairing
This vegan wasabi mayo recipe works well with:
- Vegan Miso Ramen - Quick 10 Minute Recipe
- Yuzu Ramen (Japanese Citrus Noodle Soup Recipe)
- Mabo Nasu (Mapo Eggplant 麻婆茄子)
- Our Favourite Vegan Udon Noodle Recipes
📖 Recipe
Vegan Wasabi Mayo Recipe
Ingredients
- 2 teaspoon fresh lemon juice
- ½ cup vegan mayonnaise
- 1 teaspoon wasabi paste
Instructions cook mode
- Squeeze the lemon using a juicer and measure out 2 teaspoons of juice.
- In a bowl, combine the lemon juice, wasabi paste, and vegan mayonnaise.
- Stir well until smooth and fully blended.
- Use the wasabi mayo as a dip, spread, or topping. It pairs especially well with sushi, fries, or burgers. Store and refridgerate for use later.
Notes
- Fresh lemon juice makes a noticeable difference here, it lifts the richness of the mayo and balances the wasabi.
- If you want a looser, drizzleable sauce (great for sushi bowls), add a tiny splash of water or rice vinegar.
- The flavour improves slightly as it sits, so if you have time, let it rest in the fridge for 10-15 minutes before serving.
- Use a good-quality vegan mayo as your base, it makes up most of the flavour so it's worth it. This vegan kewpie mayo recipe works a treat!
- This is very flexible, make it sharper with more lemon, milder with less wasabi, or richer with a touch more mayo.
- It keeps well in the fridge for a 4-5 days, just give it a quick stir with a clean utensil before using.
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