Kimchi Miso Vegan Mayo
- Place the kimchi, miso, tofu, mirin, white vinegar and oil in a blender or Nutribullet.
- Whizz until completely smooth.
- That's it. It's that easy.
- Store in sealed container in fridge for up to a few days until needed.
- Once you've made this once, you'll be dolloping this mayo / dressing on EVERYTHING
- Make vegan coleslaw.
- Dollop it on smashed avocado for a decadent vegan brunch.
- This sauce loves fish. Try it with prawns for Korean prawn cocktail.