Description
Instant Egg-Free Kewpie Mayo is a creamy, tangy, and umami-rich vegan mayonnaise made using aquafaba instead of eggs. Perfect for sandwiches, dressings, and dipping sauces, it replicates the classic Kewpie mayo flavor without any animal products.
Ingredients
Units
Scale
- 1/3 cup aquafaba (liquid from a can of chickpeas)
- 1 tablespoon rice wine vinegar
- 1 teaspoon white miso paste
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon MSG
- 1 cup neutral oil (avocado, canola, or sunflower oil, not olive oil)
Instructions
- In a tall container or mixing bowl, combine aquafaba, rice wine vinegar, white miso paste, Dijon mustard, salt, and MSG.
- Using an immersion blender, blend the mixture briefly to combine.
- Slowly drizzle in the neutral oil while continuously blending until the mixture emulsifies and thickens into a creamy mayonnaise.
- Transfer to a jar and store in the refrigerator for up to 1 week.
- Use as a condiment, spread, or ingredient in recipes as desired.
Notes
- Do not use olive oil as it can overpower the flavor and prevent proper emulsification.
- Ensure aquafaba is from well-cooked chickpeas for best consistency.
- Adjust vinegar or salt to taste for a tangier or more seasoned mayo.
- Keep refrigerated and stir before use if separation occurs.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 90
- Sugar: 0g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg