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!
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.
Video
Notes
StorageKeep 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.Recipes to pair with wasabi mayo
About the ChefDrenda-Michell Brennan lived in Japan in the 1990s and learned many traditional Asian cooking methods. She is the mother of 3 Japanese-American grown children and grandmother (HuneyGram) to 8 grandchildren. She also happens to be the sister of Terri Edwards, of EatPlant-Based. Read more about her story in this article, From Veggie Hater to Plant-Based.