Vegan Kewpie Mayo
Make your own vegan Kewpie mayonnaise at home in just 5 minutes. Creamy, tangy, and versatile, this Japanese-style mayo is perfect as a dip, spread, or dressing, and the base for tonkatsu, wasabi, and spicy mayo variations.
Servings: 50 10ml servings
Calories: 50kcal
Equipment
- An immersion blender or smoothie blender (like a nutribullet)
Ingredients
- 150 ml soy milk unsweetened and unflavoured
- 300 ml sunflower oil or any neutral tasting oil
- 50 ml rice vinegar
- 2 teaspoon Dijon mustard
- ¾ teaspoon fine sea salt
- ⅛ teaspoon garlic powder
- ½ teaspoon kombu dashi powder
Instructions
- Add all ingredients to a jug or blender cup.
- Blend on high speed for 30–45 seconds until smooth, creamy, and glossy. An immersion blender, smoothie blender, or Nutribullet all work well.
- Pour into a clean sterilized jar or squeezy bottle.
- Chill in the fridge for at least 1–2 hours before serving for best texture.
Notes
Storage: Keep in a sealed jar or squeeze bottle in the fridge for up to 1 week. Give it a good shake or stir before using.
The oil matters: Use a neutral-tasting oil like sunflower, light vegetable, or rapeseed. Avoid olive oil — it's too strong and will overpower the whole thing.
Kombu dashi powder: This is the secret ingredient that gives it that subtle umami depth — don't skip it! Find it in Asian supermarkets or online.
Serve it with: Drizzle over sushi rolls, use as a dipping sauce for gyoza, spread it in a tofu katsu burger, or swirl it over okonomiyaki. Honestly, a little goes a long way.
Nutrition
Serving: 10ml | Calories: 50kcal | Fat: 5.6g | Saturated Fat: 0.6g | Polyunsaturated Fat: 3.7g | Monounsaturated Fat: 1.1g | Sodium: 45mg | Potassium: 5mg | Calcium: 1mg
