Seaweed “Mayo”
Makes: About ¾ cup
Time: About 40 minutes, largely unattended
M V
Like eggs, seaweed has the ability to thicken liquids naturally, which is why it makes such a stable vegan “mayonnaise”; it also makes one with a distinctive and very good flavor. The color will vary depending on which type of seaweed you use. For a vibrant green, use instant wakame. Hijiki “mayo” will be mocha colored with little dark brown flecks, while arame is greenish brown.
Use this as a dip for crudités or as a sandwich spread. It’s terrific with Grilled or Broiled Tofu (page 486) and grilled vegetables, or tossed with hot or cold rice, udon, or soba noodles.
- 1 cup arame or hijiki, or ¼ cup instant wakame (see page 244)
- 2 tablespoons sesame, peanut, or grapeseed oil, or a combination
- 1 tablespoon sake or rice vinegar
- Salt
- Put the arame or hijiki in a medium bowl and cover with warm water. Let soak until very soft, about 30 minutes. Drain, reserving the soaking liquid.
- Put the seaweed, oil, and sake in a blender with a sprinkle of salt and 2 tablespoons of the soaking water (or tap water, if you’re using instant wakame). Turn the machine on; a creamy emulsion will form in about 30 seconds. Stop and push down any stray seaweed that didn’t make it into the dressing and blend again to incorporate. Taste and add more salt if needed. Serve or cover and refrigerate for up to 3 days. (If any liquid separates out, just stir it back in before using.)