Seaweed mayonnaise

    MAKES: About 3/4 cup

    TIME: About 40 minutes, largely unattended

    Like eggs, seaweed has the ability to thicken liquids naturally, which is why it makes such a stable vegan mayonnaise it also makes one with a distinctive and very good flavor.

    Use this as a dip for crudits or as a sandwich spread. It’s terrific with Grilled Tofu and grilled vegetables or tossed with hot or cold rice, udon, or soba noodles.

    The color will vary depending on which type of seaweed you use. For a vibrant green, try the instant wakame. Hijiki mayo will be mocha colored with little dark brown flecks, while arame is greenish brown.

    1 cup arame, hijiki, or 1/4 cup instant wakame

    2 tablespoons dark sesame, peanut, or grapeseed oil, or a combination

    1 tablespoon sake or rice wine vinegar


    Put the arame in a medium bowl and cover with warm water. Let soak until very soft, about 30 minutes. Drain, reserving the soaking liquid.

    Combine all the ingredients in a blender with a sprinkle of salt and 2 tablespoons of the soaking water (save the rest for another use if you like). Turn the machine on; a creamy emulsion will form in 30 about seconds. Stop and push down any stray seaweed that didn’t make it into the dressing and blend again. Taste and add more salt if needed. Use immediately or keep in a jar for up to 3 days. (If any water separates, just stir it back in.)