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Easy Vegan Kewpie Mayonnaise with Silken Tofu

This super easy vegan mayonnaise is silky, creamy, velvety, and tastes super similar to Kewpie mayo! It's made of 100% whole food plant ingredients, high in protein, without any oil or raw eggs and takes mere minutes to make!

To be honest, I never liked the idea of raw eggs in traditional mayonnaise, I mean raw eggs whipped with an insane amount of oil... ugh... However, I did like its rich, creamy texture, especially the Japanese Kewpie mayo, which could add a nice flair in many dishes. The good news is this easy vegan version comes with all the familiar yumminess with no sanitary problems.

The most important ingredient in this is extra-firm silken tofu. Yes, silken tofu can come in many different firmness too! For this specific recipe, I recommend the type of silken tofu that comes in paper cartons, not in a plastic tray with water. However, if you can't find extra-firm silken tofu you can try the regular type, different brands would have different water content in it. If it turns out too watery, then I recommend using firm tofu and blending it longer to ensure smoothness.

This mayo can keep in the fridge for up to one week, use an airtight container and only use clean utensils each time. I recommend making this recipe in small batches so you can always enjoy it fresh!


INGREDIENTS:

1 pacakge 12 oz extra-firm silken tofu

1 1/2 teaspoon rice vinegar

1 teaspoon white miso paste

1 teaspoon Dijon mustard

Pinch of Kala Namak, aka black salt

Optional, 1-2 teaspoon maple syrup, adjust to your preferred sweetness


TO MAKE:

- Gently drain the tofu and remove from package;

- Transfer everything into a blender, or use a handheld blender, blend till silky smooth;

- Use as salad dressing, sandwich spread, or in any recipe that calls for mayo!

- Store the rest in an airtight container in the fridge for up to one week.


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