Vegan Japanese Mayo is made using tofu instead of the traditional egg yolks to attain the creamy custard-style mayo. The deep yellow color is achieved with a combination of carrot, and turmeric.

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WHAT YOU NEED…

Firm Tofu: it acts as our protein, and when cooked with all of the other ingredients it takes on all of the flavors. It purees smooth and creamy emulsifying the extra virgin olive oil perfectly.
Carrots: add a gentle sweetness and help balance the color.
Dijon mustard: is preferred due to the bright bold brine, and pungent full-bodied flavor.
Black Salt: aka Kala Namak gives the Japanese mayo its eggy sulfur flavor.
Cayenne Pepper: adds spicy heat and earthy peppery notes.

How to Make Vegan Japanese Mayo

Japanese Mayo Ingredients — Ingredients needed for the Vegan Japanese Mayo.

JAPANESE MAYO INGREDIENTS TOFU AND CARROT — Slice the tofu.

JAPANESE MAYO INGREDIENTS TOFU AND CARROT DICED — Dice the tofu and carrots.

COOKING TOFU, CARROTS FOR VEGAN JAPANESE MAYO — Then add a pot with turmeric, poultry seasoning, olive oil, and water.

PUREEING TOFU, CARROTS FOR VEGAN JAPANESE MAYO — Add the kinds of vinegar, mustard, and maple syrup then blend until smooth.

How to Make Spicy Vegan Japanese Mayo

spicy Japanese mayo ingredients — Ingredients for spicy mayo.

spicy Japanese mayo with tomato water — Using the mayo, add tomato water and stir to incorporate.

spicy Japanese mayo with tomato water, cayenne pepper — Next, add cayenne pepper and mirin.

Chefs Tips

You can make this mayo the day before. If you need to thin the mayo, add a small amount of plant milk.
For the spicy version, add as much or as little depending on your spicy preference.
Tomato water is not needed if you are the spicy mayo for a different dish. Simple use some plant milk.

Those Vegan Chefs

Vegan Japanese Mayo with Spicy Variation

5 from 1 vote

Vegan Japanese Mayo is made using tofu instead of the traditional egg yolks to attain the creamy custard-style mayo. The deep yellow color is achieved with a combination of carrot, and turmeric.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 16 ounces

Course: Sauce

Cuisine: Asian

Calories: 137

Ingredients Method Notes

Ingredients

Vegan Japanese Mayo

1 ½ cups water
16 ounces tofu firm
¼ cup carrot small dice
1 tsp mustard Dijon
1 tsp red wine vinegar
1 tsp apple cider vinegar
1 tsp rice wine vinegar
1 Tbsp maple syrup
¼ tsp poultry seasoning
¼ tsp turmeric
¼ tsp black salt
2 Tbsp olive oil extra virgin

Spicy Japanese Mayo Sauce

½ cup vegan Japanese mayo
2 Tbsp tomato water use from the seeds
⅕ tsp cayenne pepper

Method

How to Make To Vegan Japanese Mayo

Dice the tofu.
Combine the water, tofu, carrots, poultry seasoning, and turmeric. Stir to combine.
Gently cook over low heat. The goal is to have the carrots tender and most of the liquid reduced.
Place the tofu mixture in a cup, and add the Dijon mustard, red wine vinegar, apple cider vinegar, rice wine vinegar, and EVOO. Using an immersion blender puree until smooth and thick.
Season with the black salt, start with half, mix, and taste. This is a very personal flavor profile, so adjust it to meet your expectations.
Set aside in the refrigerator.

How to make Spicy Japanese Mayo Sauce

Combine the tomato water, cayenne pepper, and the vegan Japanese mayo, and mix to fully combine. Adjust salt as needed.

Notes

Nutritionals values are an estimate.

Vegan Japanese Mayo with Spicy Variation

Vegan Japanese Mayo is made using tofu instead of the traditional egg yolks to attain the creamy custard-style mayo. The deep yellow color is achieved with a combination of carrot, and turmeric.

Le Creuset Sauce Pot

Chefs Knife

Immersion Blender

WHAT YOU NEED…

How to Make Vegan Japanese Mayo

How to Make Spicy Vegan Japanese Mayo

Chefs Tips