‘Kewpie’ mayo

Preparation info

  • Difficulty


  • Makes about

    1 cup

Appears in

Jackfruit and Blue Ginger

Jackfruit and Blue Ginger

By Sasha Gill

Published 2019

  • About


  • ¼ cup (60 ml) aquafaba, chilled
  • ¼ teaspoon dijon mustard
  • ½ teaspoon black salt
  • 1 tablespoon rice vinegar or apple cider vinegar
  • ½ teaspoon lemon juice
  • 1 tablespoon rice syrup
  • ¾ cup (185 ml) vegetable oil, chilled
  • ¼ teaspoon xanthan gum – optional


Japanese-style mayo is sweeter and more mellow than regular mayonnaise. This vegan version works best when both the aquafaba and oil are cold, as this helps them to emulsify easily.

Place all the ingredients except the oil in a food processor and blend for 30 seconds to mix them well. With the processor running on high speed, drizzle in the oil in a very slow, thin and steady stream. As you do this, the mixture should thicken to the consistency of mayonnaise. If the mixture does not thicken, your ingredients might not have been cold enough, or your aquafaba could have been too thin to begin with. The good news is that there’s an easy fix: just add ¼ teaspoon xanthan gum (in the ‘free from’ section of most large supermarkets), blend again and it should thicken immediately.

Store the mayo in a clean glass jar in the fridge for up to 2 weeks.