Vegan Japanese Mayonnaise
Vegan Japanese Mayonnaise
Ingredients
- 1 block extra firm tofu
- 3/4 cup oil
- 2 tablespoons water
- 1/3 cup vinegar
- 1 tablespoon mustard
- 1 tablespoon nutritional yeast
- 1 tablespoon onion powder
- 1 1/2 tablespoons salt
- 1 teaspoon citric acid
- 1 teaspoon MSG
Instructions
- 1
Add the entire block of extra firm tofu to a high-speed blender.
⏱️ 1 min
- 2
Pour in 3/4 cup of your preferred oil (such as neutral vegetable oil or canola oil).
⏱️ 1 min
- 3
Add 2 tablespoons of water to the blender.
- 4
Pour in 1/3 cup of vinegar. Rice vinegar is recommended for an authentic Japanese flavor.
⏱️ 1 min
- 5
Add 1 tablespoon of mustard. Dijon mustard works well for this recipe.
- 6
Add 1 tablespoon of nutritional yeast for a cheesy, umami depth.
- 7
Add 1 tablespoon of onion powder.
- 8
Add 1 1/2 tablespoons of salt.
- 9
Add 1 teaspoon of citric acid to enhance the tanginess and preserve the mayonnaise.
- 10
Add 1 teaspoon of MSG (monosodium glutamate) to boost the savory flavor, optional but recommended for authentic Japanese mayo taste.
- 11
Secure the lid on the blender and blend all ingredients on high speed until the mixture is completely smooth and creamy, scraping down the sides as needed. This may take 2-3 minutes.
⏱️ 3 min
- 12
Once blended to your desired consistency, pour the vegan Japanese mayonnaise into a clean, airtight jar or container.
⏱️ 1 min
- 13
Store the mayonnaise in the refrigerator. It will thicken slightly as it chills and can be kept for up to 1 week.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Vegan Japanese Mayonnaise
- 1 block extra firm tofu
- 3/4 cup oil
- 2 tablespoons water
- 1/3 cup vinegar
- 1 tablespoon mustard
- 1 tablespoon nutritional yeast
- 1 tablespoon onion powder
- 1 1/2 tablespoons salt
- 1 teaspoon citric acid
- 1 teaspoon MSG
Instructions
- 1
Add the entire block of extra firm tofu to a high-speed blender.
⏱️ 1 min - 2
Pour in 3/4 cup of your preferred oil (such as neutral vegetable oil or canola oil).
⏱️ 1 min - 3
Add 2 tablespoons of water to the blender.
- 4
Pour in 1/3 cup of vinegar. Rice vinegar is recommended for an authentic Japanese flavor.
⏱️ 1 min - 5
Add 1 tablespoon of mustard. Dijon mustard works well for this recipe.
- 6
Add 1 tablespoon of nutritional yeast for a cheesy, umami depth.
- 7
Add 1 tablespoon of onion powder.
- 8
Add 1 1/2 tablespoons of salt.
- 9
Add 1 teaspoon of citric acid to enhance the tanginess and preserve the mayonnaise.
- 10
Add 1 teaspoon of MSG (monosodium glutamate) to boost the savory flavor, optional but recommended for authentic Japanese mayo taste.
- 11
Secure the lid on the blender and blend all ingredients on high speed until the mixture is completely smooth and creamy, scraping down the sides as needed. This may take 2-3 minutes.
⏱️ 3 min - 12
Once blended to your desired consistency, pour the vegan Japanese mayonnaise into a clean, airtight jar or container.
⏱️ 1 min - 13
Store the mayonnaise in the refrigerator. It will thicken slightly as it chills and can be kept for up to 1 week.
⏱️ 2 min