5 Minutes Vegan Miso Mayonnaise – Easy Umami Packed Sauce
I love homemade sauces and this miso mayonnaise is surely no less! I have been obsessed with anything mayo since I was a kid, and I started experimenting even more while growing up with tasty combos! This vegan miso mayo is easy to make, quick and oh so tasty, you won’t understand why you haven’t started making mayo at home before, rest assured!
This is the perfect sauce to have on a burger, on toast, with crunchy veggies on a platter or even on rice like tempura rolls or onigirazu. So before I make you a whole list of what you can have this with, let’s check out how to make this tasty miso mayonnaise.
Why you will love this miso mayo recipe:
- it’s vegan and quick to make;
- you will need only five ingredients;
- rich umami-packed sauce.
What is miso mayonnaise? What does it taste like?
This miso mayo is the perfect vegan version of a classic sauce, and you can make it at home in minutes! It’s the perfect blend of umami, salty, sweet, and tangy sauce you can have basically over everything from sandwiches to fries.
What is miso paste?
Miso is a thick paste made by fermenting soybeans with salt and kōji (a type of fungus mould, known as Aspergillus oryzae, cultivated from rice, barley or soybeans).
Miso originated in Japan and has been a staple for over 1300 years, and it’s well-known and used now around the world. Miso paste is used widely for sauces, pickling, and mixed with other ingredients. It’s high in protein and rich in minerals. (Wikipedia)
Miso has a very particular blend of sweet, salty, and umami flavours, but it depends a lot on the amount of time that it will be left to age, as well as what type you will use (more on miso here). Miso can be classified by colour, satiety, heating method, and ingredient (rice, soybean or barley), the amount of koji and temperature of fermentation. Some of the more well-known are:
- Shiro Miso or White Miso: Lighter and sweeter, often used in miso soup and dressings. Made of soybeans and rice (the one we used in this miso mayonnaise).
- Tanshoku Miso or Yellow Miso: Has a mild, earthy flavour. Usually made with a mix of soybeans and barley. used for soups, condiments and flavours.
- Aka Miso or Red Miso: Darker and saltier, ideal for hearty dishes like soups and stews. Made of soybeans, barley and other grains.
- Awase Miso (Mixed Miso): A blend of white and red miso, offering a balanced flavor for various dishes.
- Mugi Miso (Barley Miso): Made with barley and soybeans, with a mild flavor suitable for soups and sauces.
- Hatcho Miso: Intensely flavored and dark miso made exclusively from soybeans, used in traditional Japanese cuisine.
- Saikyo Miso (Kyoto Miso): A sweeter, milder version of white miso, popular in Kyoto-style dishes.
What ingredients do you need to make miso mayo?
To make this easy miso mayonnaise recipe, you will need only five ingredients:
- sunflower oil: the fat source in the mayo and what will bind with the soy milk. Always use a neutral oil instead of olive oil or coconut oil, which can be overpowering in vegan mayo.
- miso paste: the main character of this recipe. We used shiro miso, which is light and sweeter than the others, but you can also use tanshoku miso, which is also widely used for sauces.
- soy milk: contains natural emulsifiers – lecithin – in it, which help create a creamy, stable and thick texture.
- lemon juice: the acid that thickens the emulsion of soy milk and oil. Gives a tangy touch that cuts through the richness of oil as well as helping the miso mayonnaise prevent from spoiling fast.
- turmeric: this is totally optional in your miso mayo; it’s more for colour than for flavor because of the small quantity.
How to make miso mayonnaise?
All you need to make this miso mayo dressing is an immersion blender. Add the soy milk, lemon juice, miso paste and turmeric to a tall container. Then blend briefly. Then, slowly add the sunflower oil while blending continuously until the mixture thickens into a smooth, creamy texture. Adjust the seasoning and store in the fridge in an airtight container for up to 5 days.
Do you have more Asian-inspired recipes?
We have plenty of asian inspired recipes that can make a whole feast beside this easy miso mayonnaise sauce:
- Korean banana milk – one of my favourite milk flavoured recipe, easy to make and so tasty to start off your day.
- Dalgona chocolate – no quest is required, but it’s just a delicious drink.
- chocolate milk tea – if you love boba and chocolate, this for you.
- Korean fried chicken wings – with a delicious garlic soy sauce, these are to die for.
- Ponyo ramen – a quick dish to enjoy while watching ponyo.
- strawberry milk tea – if you love strawberries and boba tea this is for you.
- soy garlic chicken wings -tasty, double fried and all you need for comfort food.
- boba smoothie – a delicious way to get away with another boba drink.
- iced Hojicha latte – because hojicha is not just for tea.
- crispy rice with spicy salmon – crispy sushi rice with spicy salmon and avocado, the most delicious appetizer.
- tofu nigiri – a tasty and quick way to enjoy ‘sushi’ if vegan or just want a change of scene;
- onigirazu – tasty and versatile Japanese sandwiches to die for;
- taiwanese mushroom popcorn – tasty, crunchy and the most delicious way to have mushrooms;
- chicken tempura roll – soft outside and a crispy inside for homemade rolls you won’t forget.
- matcha tiramisu – who said tiramisu can’t be versatile?
- oreo milk tea – if you love oreos and boba, this is the drink for you.
- matcha sponge cake – soft, airy and oh so good, perfect for an afternoon cup.
- vegan rice paper rolls with a peanut dipping sauce – quick way to get summer lunch ready.
- matcha mochi muffin – soft and chewy inside like a true mochi.
- matcha cream puffs – the most delicious choux dessert you will ever make.
- Korean strawberry milk – delicious three ingredients falvored milk.
- Chicken tempura roll – the most delicious roll, with crispy tempura folded in sushi rice and nori seaweed.
- mushroom korma – most fragrant and satisfying of Korma, with a mix of mushrooms.
- miso aubergine chicken recipe with soy sauce – this is the perfect easy dinner recipe, it’s quick, delicious and the perfect combo of soy sauce and miso paste.
Miso Mayonnaise Vegan
Ingredients
- 120 ml sunflower oil
- 60 ml soy milk
- 40 g miso paste
- 1 tablespoon lemon juice
- A pinch of turmeric optional
Instructions
- Add the soy milk, miso paste, lemon juice, and a pinch of turmeric to a tall container.
- Using an immersion blender, blend briefly to combine.
- Slowly pour in the sunflower oil while blending continuously, until the mixture thickens into a smooth, creamy mayo.
- Adjust seasoning if needed and store in the fridge for up to 5 days.
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