Vegan Kewpie Mayonnaise

Vegan Kewpie Mayo on a plate with some crispy nuggets.

5 from 1 vote

This vegan kewpie mayo recipe is deliciously easy to make! It uses chickpea water instead of eggs as well as kala namak and other spices for a delicious vegan Kewpie Mayo experience.

Prep Time2

Cook Time10

Total Time12

Course: Condiment

Cuisine: Japanese, Vegan

Servings: portions

Calories: 44kcal

Author: Louise Cayzer

Equipment

1 Blender (or immersion blender)

Ingredients

3 tablespoon Aquafaba aka chickpea cooking water eg from a tin of chickpeas.
100 ml Sunflower Oil you might need more
½ teaspoon kala namak
1 teaspoon kelp dashi powder make sure to use a vegan dashi.
15 ml Lemon Juice about the juice from half a lemon
15 ml rice wine vinegar
1 tablespoon dijon mustard
salt to taste
½ teaspoon sugar or a little more to taste

Metric - American

Instructions

In a blender or more preferably)a long beaker with a hand held immersion blender start whizzing up the aquafaba (Chickpea juice) with the kala namak, kelp dashi powder & dijon mustard
3 tablespoon Aquafaba, ½ teaspoon kala namak, 1 teaspoon kelp dashi powder, 1 tablespoon dijon mustard
Let it whizz around until becomes foamy.
With the motor on, add in a thin stream the sunflower oil, carefully blending and adding more oil.
100 ml Sunflower Oil
It should start looking like very thin cream, keep adding oil, it will start to thicken up.
Add the lemon juice, rice wine vinegar and salt and sugar to taste.
15 ml Lemon Juice, 15 ml rice wine vinegar, salt to taste, ½ teaspoon sugar
Whizz again and add more lemon juice or salt as needed.
It's not an exact science, and you'll know when you reach the right 'flavour' and consistency.
Keep adjusting, maybe adding bit more oil & whipping more to thicken the mayo up.
Serve on everything, or store in an airtight container in the fridge.

Notes

Keep the kewpie mayo in a jar in the fridge. It keeps for 3-4 weeks.

Eat on everything. Fries, sandwiches, burgers.. add to coleslaw.

Especially delicious paired with Japanese inspired sushi bowls and on tofu nuggets.

Nutrition