Vegan Japanese Mayonnaise (Kewpie Mayo) マヨネーズ

Condiments, Japanese

Prep Time: 5 minutes Cook Time: 5 minutes Servings: Yield: 1 cup Source:

Ingredients

2/3 cup cashews, soaked for 1 hour (75g)

1/3 cup soft tofu (80g)

1/2 tsp Japanese mustard powder

3/4 tsp kombu dashi granules

1/4 tsp black salt

2 tbsp rice vinegar (30ml)

1 tbsp lemon juice (15ml)

1 tsp maple syrup or sugar (5g)

1 tsp miso paste (5g)

1/8 tsp garlic powder

1/8 tsp salt

2–4 tbsp water

pinch of turmeric, optional for colour

Directions

Add all the ingredients into a high speed blender and blend until smooth and creamy.

Transfer to an air tight container and keep refrigerated for up to 1 week!

Notes

Helpful Equipment: high speed blender, air tight storing jar

Nutrition

Serving Size: 2 tbsp Calories: 60 Sugar: 1.1g Sodium: 84.7mg Fat: 4.3g Saturated Fat: 0.7g Unsaturated Fat: 2.8g Trans Fat: 0 Carbohydrates: 3.6g Fiber: 0.3g Protein: 2.5g Cholesterol: 0