This creamy vegan seaweed mayonnaise brings briny, ocean-sweet depth to sandwiches and grain bowls, thanks to rehydrated arame or hijiki blended right in. Dark sesame, peanut, or grapeseed oil carries it all, with sake or rice wine vinegar for tang and not a single egg in sight. Expect the color to vary with the seaweed you choose — that's part of the charm.
Ready to unlock the secret to the creamiest, most flavorful vegan mayonnaise you’ve ever tasted? Forget cashews and tofu—the magic ingredient here is seaweed! Just like eggs, seaweed has a natural ability to create a thick, stable, and luscious emulsion, all while infusing the mayo with a unique, savory umami flavor. This isn’t just a substitute; it’s an upgrade. Perfect for sandwiches, dips, or drizzling over your favorite bowls, this seaweed mayo will become your new go-to condiment.
Ingredients
• 1 cup (about 25 g / 0.88 oz) dried arame or hijiki, OR 1/4 cup (about 10 g / 0.35 oz) instant wakame
• 2 tablespoons (30 ml / 1 fl oz) dark sesame, peanut, or grapeseed oil, or a combination
• 1 tablespoon (15 ml / 0.5 fl oz) sake or rice wine vinegar
• Salt, to taste
Instructions
1. If using arame or hijiki, place it in a medium bowl and cover with warm water. Let it soak until very soft, about 30 minutes. If using instant wakame, follow package directions (usually 5-10 minutes).
2. Drain the rehydrated seaweed, making sure to reserve at least 2 tablespoons (30 ml / 1 fl oz) of the mineral-rich soaking liquid.
3. Combine the drained seaweed, your choice of oil, sake or rice wine vinegar, a sprinkle of salt, and 2 tablespoons (30 ml / 1 fl oz) of the reserved soaking water in a high-speed blender.
4. Blend on high for about 30-60 seconds, or until a thick, creamy emulsion forms. Stop the blender, scrape down the sides to incorporate any stray pieces of seaweed, and blend again for a few seconds until perfectly smooth.
5. Taste the mayonnaise and add more salt if needed. Serve immediately or transfer to an airtight jar and store in the refrigerator.
Nutritional Information
• MAKES: About 3/4 cup (960 ml)
• TIME: About 40 minutes, largely unattended
• DIET: Vegan, Gluten-Free, Dairy-Free, Egg-Free
• KEY NUTRIENTS: Rich in iodine and minerals from the seaweed, and healthy fats from the oil.
Pro Tips
• The color of your mayo will change depending on the seaweed you choose. Use instant wakame for a vibrant green, hijiki for a mocha-brown, and arame for a greenish-brown hue.
• Store in an airtight jar in the refrigerator for up to 3 days. If any water separates, simply stir it back in before serving.
• For an extra flavor boost, add a small clove of garlic, a teaspoon of white miso paste, or a squeeze of fresh lemon juice to the blender.
• If the mayonnaise is too thick, add another teaspoon of the reserved soaking water or plain water and blend again until you reach your desired consistency.
• This mayo is incredibly versatile! Use it as a dip for crudités, a spread for grilled tofu sandwiches, or a creamy dressing for cold soba noodle salads.
FAQ
Q: Can I use a different type of seaweed for this mayo
A: Yes, this recipe is flexible. While arame, hijiki, and instant wakame are recommended for their textures, you could experiment with other seaweeds like dulse flakes. Be sure to rehydrate them properly and adjust the soaking liquid as needed, as different types absorb water differently.
Q: How does seaweed mayo taste compared to regular mayonnaise
A: This seaweed mayo has a uniquely savory and umami flavor, unlike traditional egg-based or even other vegan mayos. It’s less neutral and has a subtle ‘taste of the sea’ from the seaweed, which pairs wonderfully with its rich, creamy texture. It’s an upgrade in flavor, not just a substitute.
Q: How long does this vegan seaweed mayo last in the fridge
A: You can store this homemade mayo in an airtight jar in the refrigerator for up to 3 days. Because it’s made with fresh, natural ingredients and no preservatives, it has a shorter shelf life than store-bought versions. If you see any water separation, just give it a good stir before using.
Q: Is this seaweed mayonnaise a healthy choice
A: Absolutely. This version is free from common allergens like eggs, dairy, and nuts. The seaweed provides a fantastic source of essential minerals, particularly iodine, which is vital for thyroid health. Plus, you control the quality of the oil, allowing you to use healthy fats.
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Creamy Vegan Seaweed Mayonnaise
Ingredients
Method
- If using arame or hijiki, place it in a medium bowl and cover with warm water.
- Let it soak until very soft, about 30 minutes. If using instant wakame, follow package directions (usually 5-10 minutes).
- Drain the rehydrated seaweed, making sure to reserve at least 2 tablespoons (30 ml / 1 fl oz) of the mineral-rich soaking liquid.
- Combine the drained seaweed, your choice of oil, sake or rice wine vinegar, a sprinkle of salt, and 2 tablespoons (30 ml / 1 fl oz) of the reserved soaking water in a high-speed blender.
- Blend on high for about 30-60 seconds, or until a thick, creamy emulsion forms. Stop the blender, scrape down the sides to incorporate any stray pieces of seaweed, and blend again for a few seconds until perfectly smooth.
- Taste the mayonnaise and add more salt if needed.
- Serve immediately or transfer to an airtight jar and store in the refrigerator.
