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.
Shop the Recipe…
WHAT YOU NEED…
How to Make Vegan Japanese Mayo
How to Make Spicy Vegan Japanese Mayo
Vegan Japanese Mayo with Spicy Variation
Servings: 16 ounces
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.Print Recipe
Vegan Japanese Mayo
Spicy Japanese Mayo Sauce
- ½ cup vegan Japanese mayo
- 2 Tbsp tomato water use from the seeds
- ⅕ tsp cayenne pepper
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.
Nutritionals values are an estimate.
Calories: 137kcal | Carbohydrates: 23g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.05g | Cholesterol: 4mg | Sodium: 55mg | Potassium: 49mg | Fiber: 1g | Sugar: 22g | Vitamin A: 391IU | Vitamin C: 0.1mg | Calcium: 17mg | Iron: 1mg