• Miwa

<JAPANESE VEGAN MAYONNAISE>

Updated: Feb 24




I am finally introducing to you my JAPANESE VEGAN MAYONNAISE!!!


I realize that I use a lot of mayo in my recipes, so I wanted to make a healthier homemade vegan version. I wanted to improve on this for the sake of my family's own wellness.


My family is not vegan but they very satisfied with the taste of this Japanese vegan mayo. I was so happy to see that they accepted this version of mayo! YES! haha


The main base of this Japanese vegan mayo is tofu and miso paste.

Therefore it’s protein packed and ultra creamy. It has a depth of flavor resulting from the miso paste.


Below I mention that you can always customize the taste of your mayo according to your liking, by adding more or less of each ingredient.


Please try it out and use a generous amount of it for making sandwiches, dipping sauces and dressing.


Do let me know on Instagram if you liked it or not!!

Please be honest, so that I can improve my recipe!! haha





 

<JAPANESE VEGAN MAYONNAISE>


<Yield> 8 servings


<Prep time> 3 minutes


<Cook time> 0 minutes


<Ingredients>

300g firm tofu

2 tablespoons rice vinegar

2 tablespoons vegetable oil

1½ tablespoons lemon juice

1 tablespoon white miso / yellow miso

2 teaspoons sugar (OR 1 tablespoon)

1 teaspoon salt

1 teaspoon Japanese mustard


<Directions>

1. Remove the excess liquid from the tofu. There are 2 ways that your can do this:

a) Put a plate on top of the tofu to draw out the liquid. Leave it for 15 minutes. Once the moisture comes out, wipe off tofu with a paper towel.

b) Wrap up the tofu with a piece of paper towel and pop it into the microwave at 600w for 2 minutes.





2. In a blender put all the ingredients listed above and the tofu (step 1). Blend them up until you reach a smooth and creamy mayo-like consistency. Pour it into a container.




<Miwa’s tips>

・I recommend using firm tofu or extra firm tofu for this recipe.

If you skip step 1 and don't remove the excess water from the tofu, it's going to be a little more loose and be a pourable consistency similar to what I am showing in the video.


・I'm using white miso. If you are swapping for yellow miso, start to add the miso one teaspoon at a time until you reach your desired taste.


・You can use any mustard and vinegar on hand.


・Make sure that your container is clean before you store it. There are no preservatives in this recipe, so it tends to spoil faster than store bought.



<Storage time>

Store it in the fridge for up to 2 weeks.


<MIWA’s recommendations♡>

- First E-cookbooks are now available! I hope this will be helpful and enjoyable in your kitchen^^

-Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase!

-If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!


 

2020/09/07 MIWA



<Looking for more vegan salad recipes??>


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