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Creamy Vegan Seaweed Mayonnaise – vegetarian recipe
Stav Kogan

Creamy Vegan Seaweed Mayonnaise

Unlock the secret to the creamiest, most flavorful vegan mayonnaise using seaweed. This recipe creates a thick, stable, and luscious emulsion with a unique, savory umami flavor, making it a perfect upgrade for sandwiches, dips, and bowls.
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Total Time 40 minutes
Servings: 3 About 3/4 cup
Calories: 24
Ingredients Method Nutrition

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
  • 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.

Method
 

  1. If using arame or hijiki, place it in a medium bowl and cover with warm water.
  2. Let it soak until very soft, about 30 minutes. If using instant wakame, follow package directions (usually 5-10 minutes).
  3. Drain the rehydrated seaweed, making sure to reserve at least 2 tablespoons (30 ml / 1 fl oz) of the mineral-rich soaking liquid.
  4. 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.
  5. 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.
  6. Taste the mayonnaise and add more salt if needed.
  7. Serve immediately or transfer to an airtight jar and store in the refrigerator.

Nutrition

Calories: 24kcalCarbohydrates: 1.1gProtein: 0.3gFat: 2.3g

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