Vegan Wasabi Mayo
This vegan wasabi mayo is smooth, tangy, and lightly spicy, made with wasabi paste, lemon juice, and vegan mayonnaise. An easy way to add bold flavour to sushi, fries, burgers, and more.
Servings: 13 dollops
Calories: 59kcal
Ingredients
- 2 teaspoon fresh lemon juice
- ½ cup vegan mayonnaise
- 1 teaspoon wasabi paste
Instructions
- 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.
Nutrition
Serving: 10g | Calories: 59kcal | Carbohydrates: 1g | Protein: 0.02g | Fat: 6g | Saturated Fat: 1g | Sodium: 52mg | Potassium: 3mg | Fiber: 0.03g | Sugar: 0.02g | Vitamin A: 0.2IU | Vitamin C: 0.5mg | Calcium: 1mg | Iron: 0.005mg
