Okay, guys. I have been seeing roasted sesame Kewpie dressing all over the internet, and frankly, I was jealous. So I made my own vegan version. I have to be honest, I have never actually tried Kewpie mayo before, so I researched what makes it special. Normal mayo uses whole eggs and egg yolks, while Kewpie mayo uses only egg yolks to make it richer. So, I decided to add extra sesame oil to my vegan mayo to give it that richness!
What You Need For This Vegan Dressing:
- White sesame seeds: You roast them in a pan until golden brown.
- Vegan Mayo: I used Follow Your Heart brand. Kewpie does have a vegan brand, but I have not been able to find it.
- Sesame Oil: This makes the dressing so rich and yummy.
- Soy Sauce: Or tamari for a gluten-free option.
- Rice Wine Vinegar: For an incredible tang.
- Mirin and Agave Syrup: For sweetness.
- Black Pepper: For some needed spice.
This copycat version of the wildly popular roasted sesame Kewpie dressing is so delicious that you can put it on anything. But my favorite is this Vegan Sesame Crunch Salad. My daughter loves it so much that she dips cucumbers in it and will eat the whole thing. Drizzle it over sushi, dip your spring rolls in it, or dress any salad!
Other Uses For This Dressing:
- Quick noodles, like these Soba Noodles.
- Crispy tofu.
- Meal prep salad jars.
- “Chicken” salad with soy curls.
- Brussels Sprouts or Broccoli.
This vegan copycat roasted sesame Kewpie mayo dressing will ruin you for all other salad dressings!
Vegan Copycat Roasted Sesame Kewpie Mayo Dressing
Ingredients
- 3 Tablespoons White sesame seeds
- 3 Tablespoons Vegan mayo, I used Follow your Heart
- 3 Tablespoons Sesame oil
- 1 1/2 Tablespoons Soy sauce or Tamari for GF option
- 1 Tablespoon Rice wine vinegar
- 1 Tablespoon Agave syrup
- 2 teaspoon Mirin
- Black pepper to taste
Instructions
- In a non-stick skillet, add the sesame seeds and toast them on medium-low heat until they are golden brown. Stir frequently, they will brown quickly, so keep your eye on them, it only takes 1-3 minutes.
- Add the toasted sesame seeds to a mortar and grind with a pestle until most of the seeds are finely crushed, but some remain. Set aside.
- In a small mixing bowl, whisk the vegan mayo, sesame oil, soy sauce, rice wine vinegar, agave, mirin, and a pinch of black pepper until the dressing is smooth.
- Pour the mashed sesame seeds into the bowl and whisk again to combine. Taste and adjust seasonings.
- Store in the fridge unti ready to use.
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