Vegan Kewpie Mayo

Prepare yourself for the sweet, umami, and ultra-creamy flavors of vegan Kewpie mayo! This egg-free Japanese condiment comes together in 10 minutes and makes a flavor-rich addition to sandwiches, sushi, salad dressings, and more.

What is Kewpie mayo?

Kewpie mayo is a condiment that is synonymous with Japan! Japanese-style mayonnaise is sold under many brands, but the most well-known is Kewpie mayo, which comes in a clear plastic bottle with a red cap. Since it’s so popular, many people use the names interchangeably.

Originally created in the 1920s, you’d be hard-pressed to find a Japanese kitchen without a bottle of Kewpie mayo in the pantry nowadays. It’s creamy, velvety, and incredibly versatile.

Japanese mayonnaise vs regular mayonnaise

There are a few important differences between these two condiments that I’ve outlined below:

• Regular mayonnaise: Made using whole eggs, oil, white vinegar, lemon juice, salt, and sugar. The end result is buttery and mildly tangy with less sweetness.
• Kewpie mayo: Made using egg yolks only, oil, rice or apple cider vinegar, salt, MSG, and a mix of spices and flavorings. As a result, it is thicker, sweeter, tangier, and more savory than regular mayo.

Is Kewpie mayo vegan?

The rich and creamy consistency of Japanese-style mayo is achieved with eggs, so store-bought versions are not typically suitable for vegans.

I decided to create my own version of vegan Japanese mayo from a base of chickpeas, aquafaba, and miso paste. Although not the exact same, the flavor and texture emulate the original version quite well in my opinion!

Ingredients & Substitutions

• Chickpeas: Use canned or home-cooked chickpeas. For a smoother consistency, remove the chickpea skins.
• Aquafaba: The brine (liquid) that canned chickpeas come in. If you cook your own dried chickpeas, save the cooking water. Pro tip: reduce the aquafaba by about half before using it in mayo recipes or baking.
• Oil: You can use avocado oil or olive oil with similar results in this recipe.
• Dijon: For a slight tang and kick, I prefer Dijon mustard. You can also add mustard powder.
• Rice vinegar, lemon: For the acid element, add rice vinegar and fresh lemon juice. If you don’t have rice vinegar, replace it with regular vinegar and a pinch more sugar. 
• Sugar: Balances the tang of the Dijon, vinegar, and lemon juice. Use cane sugar or organic granulated sugar.
• Miso: For savory, umami notes, add white miso paste. If you don’t have any miso, replace it with a pinch of nutritional yeast.
• Umami seasoning: I use Trader Joe’s umami seasoning blend. If you don't have a Trader Joe's near you, you can find the same product on Amazon. Alternatively, use any vegan umami dashi powder.
• Garlic powder: For more savoriness, I love to add garlic powder! You can also use onion powder.
• Salt: Add black salt to replace the sulfur element of eggs, and use regular salt to taste. 

Instructions

• Step 1: Place the chickpeas, aquafaba, oil, mustard, vinegar, lemon, sugar, miso, umami seasoning, garlic powder, and salt into a high-speed blender. Blend everything on high until the mixture is smooth and creamy.

• Step 2: Use your vegan Japanese mayo immediately, or transfer it to an airtight container to keep in the fridge for later.

How to use vegan Japanese mayo

Now that you’ve made your own vegan kewpie mayo, you need to know how to best use it! Here are some ideas to get you started:

• Japanese potato salad
• Vegan kani salad
• Yam sushi roll
• Sushi burrito
• Creamy mayo ramen
• Vietnamese pizza
• Pasta salad
• Chickpea ‘tuna’ salad

You can essentially use vegan Kewpie mayo anytime you’d typically add regular vegan mayo!

Storage

Consider making a double batch of vegan Kewpie mayo and following these simple storage instructions to keep it on hand:

• Fridge: Store in an airtight container in the fridge for up to 5-6 days.
• Freezer: If you have too much leftover mayo, transfer it to a freezer-safe bag or container and store it for up to 3 months.
• Thaw: Thaw your vegan Kewpie mayo in the fridge overnight prior to using it again. You may have to give it a good stir if the mixture has separated a bit.

Variations

• Spicy: Try making a spicy vegan Kewpie mayo by adding Sriracha, wasabi, or cayenne pepper to the blender.
• Quick version: Instead of using chickpeas and aquafaba, mix vegan mayonnaise with rice vinegar and sugar for a quicker-to-make version.
• Seasoned: Mix the final vegan Kewpie mayo mixture with soy sauce, lime, ponzu, or yuzu for a flavored version.

Top tips

• Reduce the aquafaba: If your aquafaba is considerably thin, I suggest reducing it in a saucepan on the stovetop. This will help thicken the consistency, creating a better egg replacement.
• Temperature: Use the same temperature of ingredients as I find this helps the mayonnaise emulsify and thicken up quicker.
• Smoother texture: If you want the smoothest consistency, I suggest removing the chickpea skins before adding them to the blender.

FAQ

Similar Recipes

If you enjoyed this vegan Kewpie mayo recipe, be sure to check out some more creamy sauces like these:

• Southwest salad dressing: Spicy, rich, and tangy flavors are featured in this multipurpose sauce. 
• Sriracha aioli: A dairy-free sauce that’s still ultra-creamy and perfectly spicy.
• Vegan Caesar dressing: A zesty, garlicky, and plant-based version of this popular sauce.
• Maple balsamic dressing: The perfect balance between tangy, sweet, and decadent.