Welcome to a small obsession of mine. If you don’t know about Kewpie Mayo you don’t know what you are missing! It’s made in Japan and has a very different consistency and taste then our familiar Hellman’s or Dukes. It has a a delicate tang from using rice vinegar and a much more delicate texture. It has an addictive quality to it. I admit it! I sometimes will make something just so I can put some of this on it.
As a WFPB person I really don’t consume much mayo, but from time to time I indulge, and it’s worth it with this flavor bomb. I have heard stories that there is a Vegan version in the stores. So far, I have been to maybe 7 different stores in the NYC/Long Island area, and have not found it yet. It is possible to purchase it on Amazon, but it is ridiculously expensive.
This recipe for a plant based version of kewpie mayo is quick and easy to make. The only real hassle is gently simmering some aquafaba for a few minutes to thicken it up. For me this meant putting the aquafaba on the stove while I gathered my ingredients and tools. When everything was ready to go, so was the aquafaba. This step can also be done in advance. So no real hassle at all.
I have referred to this as Vegan Kewpie Mayo only because that is how it is named. It’s made with wholesome ingredients and non inflammatory olive oil.
You can use it as you would any regular mayo. In a salad dressing, on a sandwich, and it’s excellent on my Spanish Potatoes, or in the Curry Chickpea Salad, in place of the tahini.
Please try and make this! You will not be sorry. My advice- store your kewpie mayo in a squeeze bottle for easy access, and to use like the store bought version.
