This super easy vegan mayonnaise is silky, creamy, velvety, and tastes super similar to Kewpie mayo! It’s made of 100% whole food plant ingredients, high in protein, without any oil or raw eggs.

A bottle of vegan Kewpie mayonnaise next to a small heart-shaped bowl filled with the creamy condiment.

To be honest, I never liked the idea of raw eggs in traditional mayonnaise, I mean raw eggs whipped with an insane amount of oil… ugh… However, I did like its rich, creamy texture, especially the Japanese Kewpie mayo, which could add a nice flair in many dishes. The good news is this easy vegan version comes with all the familiar yumminess with no sanitary problems.

A heart-shaped bowl filled with creamy vegan mayonnaise, with a bottle labeled 'Vegan Kewpie' in the background.

The most important ingredient in this is extra-firm silken tofu. Yes, silken tofu can come in many different firmness too! For this specific recipe, I recommend the type of silken tofu that comes in paper cartons, not in a plastic tray with water. However, if you can’t find extra-firm silken tofu you can try the regular type, different brands would have different water content in it. If it turns out too watery, then I recommend using firm tofu and blending it longer to ensure smoothness.

A spoon with a dollop of creamy vegan mayonnaise, with a blurred background of more mayonnaise in a bowl.

This mayo can keep in the fridge for up to one week, use an airtight container and only use clean utensils each time. I recommend making this recipe in small batches so you can always enjoy it fresh!

Vegan Silken Tofu Kewpie Mayo

Silky smooth velvety like a dream! This vegan tofu mayo has the familiar flavor and texture you love about mayonnaise but without any raw eggs or oil.

Ingredients
  

  • 1 pacakge 12 oz extra-firm silken tofu
  • 1 1/2 teaspoon rice vinegar
  • 1 teaspoon white miso paste
  • 1 teaspoon Dijon mustard
  • Pinch of Kala Namak aka black salt
  • Optional 1-2 teaspoon maple syrup, adjust to your preferred sweetness

Method
 

  1. Gently drain the tofu and remove from package;
  2. Transfer everything into a blender, or use a handheld blender, blend till silky smooth;
  3. Use as salad dressing, sandwich spread, or in any recipe that calls for mayo!
  4. Store the rest in an airtight container in the fridge for up to one week.

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