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Kimchi Miso Vegan Mayo

By Jen G on 12th Sep, 2019

Kimchi Miso Vegan Mayo


  1. Place the kimchi, miso, tofu, mirin, white vinegar and oil in a blender or Nutribullet.
  2. Whizz until completely smooth.
  3. That's it. It's that easy.
  4. Store in sealed container in fridge for up to a few days until needed.

Recipe Notes

  • 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.
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