Vegan Japanese Mayo (Kewpie Mayo)

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

Instructions

1. 1

   Soak the cashews in hot water for 1 hour to help the blender break them down completely and create a creamier texture.

2. 2

   Add all the ingredients into a high-speed blender and increase the blending speed slowly.

3. 3

   Use a spatula to scrape down the sides as needed and blend until completely smooth and creamy.

4. 4

   Transfer to an airtight container or mason jar and keep refrigerated for up to 1 week.