Miso-Agave Mayonnaise (Vegan)

[Photographs: J. Kenji Lopez-Alt]

A sweet and salty vegan mayonnaise made with miso, agave nectar, and tofu.

Miso-Agave Mayonnaise (Vegan)

About This Recipe

Yield:makes about 1 1/2 cups
Active time:5 minutes
Total time:5 minutes
Special equipment:blender or food processor


  • 1/2 cup soft silken tofu
  • 1/4 cup white miso paste
  • 2 tablespoons agave nectar
  • 1 tablespoon rice wine vinegar
  • 1/3 cup vegetable oil


  1. 1

    Combine tofu, miso paste, agave nectar, and rice vinegar in a blender or food processor and blend on high speed until completely smooth. Slowly drizzle in oil until s stable emulsion forms. Transfer to a sealed container and refrigerate until well chilled. Miso mayonnaise will last for up to 2 weeks in refrigerator.


Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: