This vegan kewpie mayo recipe is rich, creamy, and umami-packed—just like the original, but completely egg-free! It’s made with pantry staples and comes together in under 10 minutes, making it the perfect addition to sandwiches, sushi, salad dressings, and more!
With so few ingredients and no cooking, this vegan Kewpie mayo recipe is unbelievably easy to whip up. And if you're looking for more creamy, versatile spreads, try my vegan Sriracha aioli for a spicy twist!
Why I Love This Recipe
Kewpie mayo is a staple in Japanese kitchens! It’s creamy, velvety, and incredibly versatile—what's not to love? But since the classic version relies on egg yolks, it’s not exactly vegan-friendly, so I set out to make my own.
In this version, I use soy milk, miso paste, and a dash of vegan dashi to mimic that same rich, savory taste. While it's not a replica, the flavor and texture emulate the original version quite well, in my opinion!
Plus, it's quick to make, budget-friendly, and completely adaptable. My kids usually use it as a dip, and I love that I can drizzle it on rice bowls, sandwiches, or even sushi without worrying about mystery ingredients.
Ingredient Notes
Here's a breakdown of what you'll need to make this vegan Kewpie mayo recipe.
- Soy Milk (or Aquafaba): This will be our base for emulsification (soy milk provides a slightly creamier result, but aquafaba works great, too). Make sure it’s room temperature to help everything blend smoothly.
- Neutral oil: Avocado oil is my top choice for its mild flavor and healthy fats, but any neutral oil like grapeseed or sunflower will work.
- Dijon: I prefer Dijon mustard here for a slight tanginess and a savory kick.
- Vinegar: You'll need rice vinegar to add the signature tangy sweetness.
- Maple Syrup: Use 100% pure maple syrup to round out the mayo.
- Miso Paste: I love to add white miso paste for savory, umami notes. Check for this at your local Asian food market.
- Vegan Dashi Powder: 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!
- Other Seasonings: For savoriness, I love to throw in some garlic powder. I also add black salt to replace the sulfur element of eggs and regular salt to taste.
Substitutions
- Dijon: You can also use mustard powder if you don't have Dijon.
- Vinegar: No rice vinegar? Replace it with regular vinegar and a pinch of sugar.
- Maple Syrup: You can also use agave or cane sugar instead.
- Miso: If you don’t have any miso, substitute it with nutritional yeast.
- Seasonings: Feel free to use any vegan umami dashi powder for this recipe. And if you don't have access to black salt, just use all regular salt.
How to Make
This vegan Kewpie mayo recipe is super easy to whip up whenever you need a creamy condiment! Just follow my tips and tricks for the best results.
Preparation
Make sure your soy milk (or aquafaba) is at room temperature, as cold liquid can cause the emulsion to break. If you're using soy milk from the fridge, microwave it for about 30 seconds first.
Assembly
Step 1
Add the soy milk (or aquafaba) to the food processor and blend for 45 seconds to start thickening the base. Add the Dijon, vinegar, maple syrup, miso, and seasonings. Blend again for about 30 seconds until everything is combined.
Step 2
With the processor running, slowly drizzle in the oil in a thin, steady stream. Continue blending until the mixture thickens. The slower you add the oil, the more stable your emulsion will be. Transfer the vegan Kewpie mayo to an airtight jar and refrigerate for at least 1-2 hours.
Expert Tip
The key to perfect vegan Kewpie mayo is adding the oil slowly. If you pour it too fast, the mixture won’t emulsify and will stay thin or separate.
Start with a slow drizzle (almost drop by drop), especially if you’re using an immersion blender. This gives the fat time to suspend properly and create that thick, creamy texture.
Serving Suggestions
Now that you’ve made your own vegan kewpie mayo recipe, try serving it in a Japanese potato salad, vegan kani salad, yam sushi, sushi burritos, or creamy mayo ramen.
You can also try it on Vietnamese pizza, in a pasta salad, or in a chickpea "tuna" salad for a twist. Essentially, you can use vegan Kewpie mayo anytime you’d typically use regular vegan mayo!
Cooking Tips
- Room-Temperature Ingredients: Use room-temperature ingredients, which will help the mayonnaise emulsify and thicken up faster.
- Reduce the Aquafaba: If you're swapping soy milk for aquafaba, reduce it by half to concentrate the proteins and help the mayo thicken more effectively.
- Use Black Salt Sparingly: It’s powerful, so start with a small amount and add more only if you want that eggy aroma to come through more strongly.
Frequently Asked Questions
Kewpie mayo has a sweet, tangier, and richer flavor profile compared to traditional mayonnaise. It also has a thicker texture from using egg yolks rather than whole eggs.
The most common cause is adding the oil too quickly, which prevents emulsification. Make sure to drizzle it in slowly while the blender is running.
Yes, a high-speed blender or immersion blender both work well. If you're using an immersion blender, ensure the container is tall and narrow, which helps the emulsion form more quickly.
Storing
Consider making a double batch of vegan Kewpie mayo and following these simple storage instructions to keep it on hand.
- Fridge: Store it 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.
More Vegan Condiments
Vegan Kewpie Mayo Recipe (Ready in 10 Minutes)
DESCRIPTION
EQUIPMENT
- 1 Food Processor or Immersion blender
INGREDIENTS
- ½ cup room temperature soy milk (or aquafaba) I use Soy Beverage from Trader Joe's.
- 1 cup neutral oil I use avocado oil.
- 2 teaspoon Dijon mustard
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 1 teaspoon white miso paste
- ½ teaspoon vegan dashi powder
- ¼ teaspoon black salt
- 1 teaspoon garlic powder
METHOD
- Add room temperature soy milk (or aquafaba) to the food processor, and process for 45 seconds to help thicken the plant milk. Note: If your soy milk is chilled, then microwave for 30 seconds before adding to the food processor.
- Next add all the remaining ingredients minus the oil. Process for about 30 seconds till everything is blended together.
- Stop and scrap down the sides of the food processor bowl. Then start back processing again while slowly and continuously adding a thin stream of oil till it's all emulsified, and the mixture begins to thicken. Note: Adding oil must be done slowly for proper emulsification.
- Store in an air-tight container and refrigerate - The mayonnaise thicks even more when chilled for a couple hours. Use as needed.
NOTES
- Reduce the aquafaba: If your aquafaba is considerably thin (most likely, if you make your own chickpeas), then 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.
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