VEGAN KEWPIE JAPANESE MAYO RECIPE – EGG-FREE

Name: VEGAN KEWPIE JAPANESE MAYO RECIPE
Prep time: 15 min
Total time: 15 min
Yield: 15
Ingredients: 8 Tbsp. of Aquafaba.; 1 Tsp. of Vinegar.; 1 Tsp. of Dijon mustard.; ½ Tsp. of Garlic powder.; ½ Tsp. of Lemon Juice.; ½ Tsp. of Salt.; 160 ml. of Vegetable oil.

VEGAN KEWPIE JAPANESE MAYO RECIPE – EGG-FREE

If you are missing Japanese kewpie mayonnaise (which is a Japanese brand of mayonnaise) or even regular mayo, you can make your vegan kewpie mayo homemade without compromising flavor and smooth consistency.

MAIN INGREDIENTS OF KEWPIE MAYONNAISE

No doubt this is one of those tasty recreations of an original non-vegan recipe. But to do so you don’t have to break the bank or look for fancy or complicated ingredients. Nowadays, is becoming easier and easier to copycat a recipe and make it vegan and affordable! Here you will find a list of the ingredients and alternative options that you can try; therefore, if you don’t have an ingredient you can use other ones that are great for this recipe too.

Oil: I used sunflower oil and I think that is better to use a neutral flavor oil for this recipe. There are other oils that you can try if you don’t have sunflower oil; such as olive oil, canola, coconut, safflower, corn, peanut, cottonseed, and soybean; however, I haven’t tried those on this recipe, if you make this vegan mayo with a different oil let us know in the comments section below how was the result.
Aquafaba: to replace the eggs (the egg whites in particular) I used aquafaba, the water where chickpeas were cooked. You can buy aquafaba in the stores or drain the chickpeas and use that water if you have a can of chickpeas.
Garlic powder: this ingredient goes well with this recipe, you can either use a store-bought one or if you have time you can make a homemade garlic powder version.
Mustard: gives a subtle but great flavor to this recipe. I used Dijon mustard but if you have other types of mustard you can try it as well. For example: English mustard, German mustard, etc.
Salt: I like to use Himalayan salts, but you can also use Sea salt for this recipe.

Lastly, another version of this recipe uses milk (such as soy milk) instead of aquafaba.

ADDITIONAL MAYO INGREDIENTS

In addition to the main ingredients to make this vegan mayonnaise, you can also add other aromatic and delicious ingredients to give other flavors. Moreover, if you don’t want to use milk you can replace this ingredient with silken tofu which can give a creamy texture to this recipe.

White miso paste.
Soy sauce.
Lemon juice.
Black salt.

SERVING SUGGESTIONS AND STORING MAYO

This delicious vegan mayo dressing option can be used in many recipes and is a great addition to many dishes. For example, it can be used with the same recipes that you would with regular mayo, but also you can add it to sushi rolls. The umami flavour with the unique blend of vinegar makes this vegan kewpie mayo recipe great to add to a wide range of dishes. Check the list below for more ideas.

Salad dressing.
Sushi bowls.
Sandwiches.
Tacos.
Wraps.
Pizza.
Snacks: such as tortilla chips.
Avocado toast.

Lastly, you can use a tight container to store this vegan version of Japanese kewpie mayonnaise. In addition to this, you can also use a plastic squeeze bottle, this is a great way to not only store this recipe but also it’s convenient when serving and dressing your meals. In either case of which container you are using keep this vegan mayonnaise refrigerated in the fridge.

THIS JAPANESE MAYONNAISE RECIPE GOES WELL WITH:

Also, try this delicious vegan mayo dressing option with homemade garlic powder.