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 March 28, 2025
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Photographs: J. Kenji Lopez-Alt

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

Recipe Details

Miso-Agave Mayonnaise (Vegan) Recipe

Prep 5 mins
Active 5 mins
Chilling Time 60 mins
Total 65 mins
Makes 1 1/2 cups
Cook Mode (Keep screen awake)

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 a 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

Nutrition Facts (per serving)
957Calories
81gFat
45gCarbs
18gProtein
×
Nutrition Facts
Amount per serving
Calories957
% Daily Value*
Total Fat 81g104%
Saturated Fat 12g62%
Cholesterol 0mg0%
Sodium 2575mg112%
Total Carbohydrate 45g16%
Dietary Fiber 4g14%
Total Sugars 29g
Protein 18g
Vitamin C 6mg31%
Calcium 178mg14%
Iron 3mg17%
Potassium 295mg6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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