• Miwa



Finally introducing you JAPANESE VEGAN MAYONNAISE!!!

I realize that I use a lot of mayo in my recipe.

Because I use Japanese mayo frequently, I always wanted my Japanese mayo to be upgraded to healthier homemade vegan version for the sake of family wellness.

My family is not vegan, but they are pretty satisfied with the taste of this Japanese vegan mayo.

I was so happy to see they accepted this mayo! YES! haha

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

Nevertheless to say, it’s protein packed and ultra creamy and has depth of flavor from miso paste.

As I mentioned below, you can always customize the taste to your liking by adding more or less of each ingredients.

Please try and use a generous amount for making sandwich, dipping sauce 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


<Yield> 8 servings

<Prep time> 3mins

<Cook time> 0 min


-300g of firm tofu

-2 tbsp of rice vinegar without MSG

-1 tbsp of white miso / yellow miso without MSG

-2 tsp of sugar (OR 1 tbsp)

-1½ tbsp of lemon juice

-1 tsp of salt

-1 tsp of Japanese mustard

-2 tbsp of vegetable oil


1: Remove the excess liquid of tofu. There are 2 ways for you to choose.

  • Put the plate on top of tofu to draw out the liquid. Leave it for 15mins.

Once the moisture come out, wipe off tofu with the paper towel.

  • Wrap with the paper towel and pop them into the microwave at 600w for 2mins.

2: In a blender, put all the ingredients listed above and tofu(process 1). Blitz them up until you reach smooth and creamy mayo like consistency. Pour into the container.

<Miwa’s tips>

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

If you skip the process1, it's going to be a little more loose & pourable consistency just like I'm showing in the video.

・I'm using white miso.

If you are swapping for yellow miso, start to add them by 1 tsp. Then, add little by little 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 them. There is no preservation, so tend to go bad easier than store bought one.

<Storage time>

Store them in a fridge for 2 weeks.

2020/09/07 MIWA

<Looking for More vegan salad recipe??>