Elevate your condiment game with this creamy and zippy Dairy-Free Wasabi Mayo, a plant-based twist on a classic favorite! Made with aquafaba—the magical liquid from canned chickpeas—as the base, this egg-free and dairy-free mayo combines the smooth richness of a perfectly emulsified spread with the bold kick of wasabi paste. Fresh lemon juice and apple cider vinegar provide a tangy balance, while Dijon mustard adds a subtle depth of flavor. Perfect as a sandwich spread, dip for veggies, or flavorful topping for sushi bowls, this quick 10-minute recipe is a must-try for anyone seeking a unique, allergen-friendly condiment. Plus, it’s easily adjustable to match your spice preferences! Store it in the refrigerator and enjoy homemade perfection for up to 5 days.
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1. In a tall container or jar suitable for an immersion blender, combine the aquafaba, fresh lemon juice, apple cider vinegar, Dijon mustard, wasabi paste, and salt.
2. Using the immersion blender, blend the mixture on low speed for a few seconds until well combined.
3. While blending, slowly drizzle in the neutral-flavored oil in a thin, steady stream. Continue blending until the mayo thickens to your desired consistency.
4. Taste the mayo and adjust the seasoning if needed, adding more salt or wasabi paste for extra flavor.
5. Transfer the wasabi mayo to an airtight container and refrigerate for at least 30 minutes to allow the flavors to meld before serving.
6. Use within 5 days, keeping it stored in the refrigerator.
Serving size | (320.6g) |
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Amount per serving | % Daily Value* |
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Calories | 2090.2 |
Total Fat 239.5g | 0% |
Saturated Fat 17.2g | 0% |
Polyunsaturated Fat 0.6g | |
Cholesterol 0mg | 0% |
Sodium 1837.7mg | 0% |
Total Carbohydrate 8.2g | 0% |
Dietary Fiber 1.0g | 0% |
Total Sugars 2.4g | |
Protein 0.5g | 0% |
Vitamin D 0IU | 0% |
Calcium 7.5mg | 0% |
Iron 0.1mg | 0% |
Potassium 43.0mg | 0% |
Source of Calories