An incredibly simple wasabi sauce, ready in two minutes! Perfect for topping any meat or drizzling on a salad. Paleo, low-carb, dairy-free.
The first few times I tried wasabi, I thought it was weird and kind of off-putting. The taste is unlike anything I’ve tried before, and it has a very unique “spiciness” that is very different from the spice of a hot pepper.
After some time went by, I tried wasabi again and have loved it ever since! It’s funny how our taste buds adapt and change over time, isn’t it?
When I’m in the mood for something with a bit of a bite, I’ll reach for this wasabi sauce, and use it for dipping veggies or as a sauce to top some meat. My favorite way to use it lately is as a drizzle on top of salmon after I’ve cooked it…SO good!
Let’s jump in!
It really doesn’t get much simpler than this recipe either, so if you’re in the mood for it, let’s make some delicious wasabi sauce!
Let’s start with the basics. I’m not a huge fan of wasabi paste, because the conventional brands I’ve seen in the grocery store contain modified food starch, milk and lots of preservatives.
I recently discovered wasabi powder, and it has become my new favorite form of wasabi! It’s not only free of preservatives, but it’s delicious and so easy to work with.
All you have to do for this sauce is mix the wasabi powder with mayo of your choice. I love this homemade mayo recipe, but I also recommend the primal kitchen brand or any other paleo-style mayo recipes out there.
They are much healthy because they use an avocado oil base, rather than a canola oil base. A lot of conventional mayo brands also add modified food starch, which is usually made from wheat or corn.
I also like to add a squeeze of lime juice and a bit of salt to mine, for some extra flavor. If you want to make a batch for a crowd, simply double, triple or quadruple the recipe and you’re good to go!
You can also thin out the sauce to make it into a dressing by adding a splash of water.
Can I use wasabi paste?
You certainly can, just make sure you check your ingredients if you’re sensitive to things like milk, gluten and corn. I’ve seen those in so many brands.
Can I make this vegan?
Yes you certainly can! Mayo is a hard thing to replicate, but in place of the mayo, I recommend making a batch of cashew cream sauce and adding some dijon mustard, to recreate a mayo type flavor. Add in a tablespoon of that, in place of the mayo. There are also some vegan mayo brands out there, such as veganaise.
I think you’ll also love these other sauce recipes: