Easy Wasabi Mayo

This plant-based wasabi mayo is good served as a dip for fries and veggies or as a spread for burgers and sandwiches. It is gluten-free, dairy-free, vegan, and oil-free!

Wasabi is definitely an acquired taste, and I know plenty of people who say they absolutely won’t touch it. BUT, I’m betting they have never tried WASABI MAYO!

Wasabi mayo is much milder than straight up wasabi. The mayonnaise mellows out the intense sinus-clearing spiciness, leaving you with a subtle and delightful wasabi taste that you can customize to your preferred level of heat!

It makes a delicious dip for veggies or spread for sandwiches and wraps. It is also delicious in Asian cabbage salad. Believe me, you’re going to love this creamy delicious wasabi mayo!

What is wasabi?

Wasabi, a vibrant green condiment often found accompanying sushi, is a variant of Japanese horseradish available either as a ready-made paste in a tube or in a powdered form.

It boasts a distinctive umami taste coupled with an intense, fleeting spiciness. This quick burst of pungent heat makes it an enticing addition, frequently employed on snacks such as peas, crackers, nuts, and chips, contributing to its addictive appeal.

Is wasabi spicy?

Wasabi indeed delivers an initial burst of fiery sensation. It offers a distinct and relatively fleeting type of heat compared to the tongue-blazing intensity of peppers. However, it’s essential to exercise caution and gradually explore your tolerance level with wasabi. Excessive consumption can lead to the sensation of your nasal passages opening wide and, in extreme cases, make you feel as if your hair is about to ignite.

Which is better wasabi powder or paste?

Whether to use the wasabi powder or a paste is an ongoing debate at my house. My daughter, Aya, prefers the pre-made wasabi in the tube because it’s easy to use and she thinks it has a little more zing to it.

I like to use the powder because I think it has a richer flavor and, if I’m being completely honest, it might have a little to do with how much I love the little vintage-looking tin.  The powder also has the added convenience of always having it on hand, by storing that cute little tin on a shelf, and then being able to add water and form my own paste whenever I need it.

The powdered form also provides the flexibility to sprinkle it into dishes when you desire an added kick and on nuts and chips to enhance your snack experience. Additionally, it is entirely free of oil.

So basically, they’re both great options as far as flavor goes, but one is definitely cuter than the other.

Wasabi tends to mellow over time, and its flavor diminishes, making wasabi mayo spread taste its best on the day of preparation. While it can be refrigerated for up to five days, be aware that the flavor will gradually fade.

Conversely, if you happen to go a bit heavy-handed with the wasabi and fear you’ve ruined a dish, don’t rush to discard it. I once found myself in this situation when I went overboard with wasabi powder while roasting wasabi almonds.

Initially, I thought I had spoiled them, but I couldn’t bring myself to dispose of them. A couple of weeks later, while rummaging through the snack cabinet and feeling adventurous, I decided to give them another try. To my surprise, they were outstanding! The passage of time had mellowed the sharpness, leaving just the right amount of zesty flavor that made them irresistible.

You can find tube and powered wasabi at most Asian grocery stores, online, and in many conventional supermarkets. Keep tube wasabi in the refrigerator after opening. Powdered wasabi is shelf-stable.

How to make wasabi mayo

If you’re using wasabi powder, mix the powder and cold water in a bowl. Whisk it into a paste and let it rest for 5 minutes or so while you’re making the mayonnaise. 

Go ahead and make the basic vegan mayo recipe while the wasabi paste is resting. Open the tofu container and drain the water. Next, place it in a tofu press or on paper towels for 10-15 minutes.

If you’re using shelf-stable tofu (which doesn’t need refrigeration), you won’t need to press it at all because it isn’t packed with much water. However, the refrigerator-type tofu will definitely need to be drained and allowed to sit on a dishcloth or a few paper towels before use. This article, Easy Tofu Recipes, has more information on the different types of tofu and how to use them.

The mayonnaise will make more than needed for this recipe, so be sure to try it on sandwiches, wraps, and in other vegan recipes.

Next, put all the mayo ingredients (not the wasabi paste) in a blender and blend until smooth. Pour it into a bowl.

Add the wasabi paste, ginger, sugar, and salt to the mayo. I recommend starting with a tablespoon of wasabi paste mixed with a cup of mayonnaise. You can increase the amount, ½ teaspoon at a time until you are satisfied with the heat and flavor.

Storage

Keep wasabi mayo in the fridge and let it chill until you are ready to serve. It is best served chilled and does not freeze well.

It should last for approximately 7-10 days in an airtight container in the refrigerator. We have a whole list of vegan mayo recipes for you to try.

Recipes to pair with wasabi mayo

• Asian Cabbage Salad
• Veggie Sushi
• Air Fryer French Fries
• Steamed Artichokes

For those of you new to the whole food plant-based lifestyle, we’ve created a FREE 7-Day Plant-Based Menu Planner to help you get started!

This post may contain affiliate links. Read my full disclosure here.

If you try this recipe, please let us know how you like it by rating it and leaving a comment. We love to hear from you!