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Spicy Japanese Mayo final
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 minutes
Cook Time 25 minutes
Total Time 35 minutes
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
  1. Dice the tofu.
  2. Combine the water, tofu, carrots, poultry seasoning, and turmeric. Stir to combine.
  3. Gently cook over low heat. The goal is to have the carrots tender and most of the liquid reduced.
  4. 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.
  5. 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.
  6. Set aside in the refrigerator.
How to make Spicy Japanese Mayo Sauce
  1. 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.