Vegan Japanese Mayonnaise
A creamy, egg-free vegan Japanese mayo made with soy milk, brown sugar, and a blend of rice bran oil and olive oil. Perfect as a homemade Kewpie-style condiment for sushi, salads, sandwiches, or dipping sauce.
Equipment
- hand blender (with mixing blade)
- Mixing bowl
- clean glass jar or container
Ingredients
A Liquid & Seasoning
- 25 g plain soy milk unsweetened
- 3 g powdered brown sugar kokutou, if available
- 1 g natural salt
- 3 g mustard grainy or Dijon
- 1 teaspoon apple cider vinegar or rice vinegar
B Oils
- 45 g riche bran oil neutral flavor
- 5 g extra virgin olive oil
Instructions
- Combine liquids: Add all A ingredients (soy milk, sugar, salt, mustard, vinegar) to a mixing bowl. Blend well with a hand blender.25 g plain soy milk, 3 g powdered brown sugar, 1 g natural salt, 3 g mustard, 1 teaspoon apple cider vinegar or rice vinegar
- Start emulsifying: Add ¼ of the B oils and blend until the mixture thickens and emulsifies.45 g riche bran oil, 5 g extra virgin olive oil
- Finish blending: Add the remaining oils in three parts, blending well after each addition until smooth and creamy.
- Store: Transfer to a clean glass container or jar. Refrigerate and use within 1 week.
Notes
- Tip: To prevent separation, emulsify the first quarter of the oil thoroughly with the soy milk and vinegar before adding the rest gradually.
- Storage: Keep in a clean glass jar, refrigerated, and use within 1 week.
- Serving Ideas: Perfect as a dip for veggie sticks or fries, spread on sandwiches, or as a base for vegan salad dressings.
- Variation: Try mixing with soy sauce koji for a rich vegan Japanese mayo dip, great for sushi rolls or rice bowls.