Miso-Agave Mayonnaise (Vegan) Recipe

By
J. Kenji López-Alt
Kenji Lopez Alt
J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
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Updated Mar. 06, 2019
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Photographs: J. Kenji Lopez-Alt

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

Recipe Facts

Active: 5 mins
Total: 5 mins
Makes: 1 1/2 cups

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Ingredients

  • 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

Directions

  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.

Special equipment

blender or food processor

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