Here is my kidney friendly vegan mayo recipe. With no added salt, this is a great low sodium vegan mayo that you can make in your kitchen in under 10 minutes. If you’re looking for a more traditional recipe using eggs as simple as this one, check out my low sodium mayonnaise recipe.
This recipe is low in sodium. It uses a little Dijon mustard, but the amount used for the volume of mayonnaise made is small. This makes up for the lack of salt.
This vegan mayonnaise only uses simple ingredients that you probably already have in your kitchen. It is also highly customizable!
You can add anything to your mayonnaise once it’s ready. For example, you can make Baharat mayonnaise by simply adding a little of my Baharat spice blend.
Oil is the main ingredient in this vegan mayonnaise. You can use different types of oil, but it’s best to use a neutral-flavored oil like canola oil or sunflower oil.
If, for example, you only use olive oil, it will overpower the taste of your mayonnaise. If you really want to use olive oil, try combining just 1/4 cup of olive oil with a more neutral-flavored oil instead.
Also, do not use coconut oil. You will need to keep your mayonnaise in the refrigerator and coconut oil solidify at low temperatures.
Another important mention, do not use coconut oil. Coconut oil will solidify in the refrigerator and make your mayonnaise unusable.
Unsweetened soy beverage
Soy beverage acts as an emulsifier. Many of us think that mayonnaise can only be made with eggs, but in some places they even make mayonnaise with cow’s milk.
So to make it vegan, just replace cow’s milk with a vegetable soy drink. You should use an original, unsweetened soy beverage to avoid having a strange-tasting mayonnaise.
Lemon juice or vinegar
Lemon juice and vinegar add a great taste to this vegan mayonnaise and help stabilize it.
Mustard powder also adds flavor and helps keep this mayonnaise stable.
Dijon mustard adds flavor and gives this mayo a saltier taste without adding too much sodium. If necessary, you can omit this ingredient to reduce the amount of sodium in your mayonnaise.
I always try to avoid adding sugar unnecessarily to a recipe, but if you add the amount indicated in the recipe, that small amount will make all the difference!
Preparation of kidney friendly vegan mayo
This recipe is quick and easy to make. Here are the different ways to prepare your kidney friendly vegan mayonnaise depending on the equipment used.
This is the best and easiest method. It is also the one with the best success rate and which will prevent you from breaking your mayonnaise.
- In a suitable container, combine the unsweetened soy beverage, lemon juice and mustard powder.
- While mixing, add one drop of oil at a time until emulsified. Once emulsified, very slowly pour a constant stream of oil.
If it is not possible to pour and mix at the same time, simply alternate between pouring and mixing and add a small amount of oil each time.
- It’s optional, but now is the time to personalize your mayonnaise.
Note: As you mix, begin mixing by keeping your blender at the bottom of the container jar. When there is enough emulsified mixture, move the mixer up and down in the jar.
If you are using a food processor, these are almost the same steps as previously described for the immersion blender.
- If available, select the slowest speed setting AND use the smallest bowl available for your food processor.
- Combine all the ingredients except the oil.
- During processing, add one drop of oil at a time until emulsified. Once emulsified, very slowly pour a constant stream of oil.
- Now is the time to customize your mayo to your liking!
It is also possible to do this manually. It takes physical effort, but it’s still easy to do if you have a good wrist.
- In a medium bowl, combine all the ingredients except the oil.
- While whisking, add a drop of oil at a time until emulsified. Once emulsified, very slowly pour a constant stream of oil.
If you need to hold your bowl while you whisk, alternate between pouring and whipping. Make sure to add only a small amount of oil at a time so as not to break your mayonnaise.
- Customize your kidney friendly vegan mayo if you wish to.
How to repair broken vegan mayo
If your mayonnaise is not emulsified, do not throw it away! It may still be possible to recover it. Here are the steps to follow:
- Use a small part of the broken mayonnaise and mix it with oil until emulsified.
- Mix and alternately add oil and broken low sodium vegan mayo.
You may need to use more oil than what was originally needed for this recipe.
How to make a good vegan mayo
Here are my tips for making great kidney friendly vegan mayonnaise.
This is the most important detail of this recipe. Soy beverage, lemon juice and oil should be at room temperature. To do this, simply leave these ingredients on the counter at room temperature for a while before using them.
Once ready, you should taste your vegan mayonnaise. If necessary, you can adjust the amount of lemon juice, vinegar or mustard to your liking.
If you use an immersion blender, you can prepare your mayonnaise directly in a Mason jar. This way, you can transfer your low sodium vegan mayonnaise directly to the fridge without using more than one container.
Low sodium vegan mayo variations
You can customize by replacing canola oil with almost any other type of oil. However, people tend to prefer neutral-flavored oils like grape seed or sunflower oil.
It is also possible to use a little olive oil, but this will have a huge impact on the final taste. Use this oil with precaution.
Lemon and vinegar
This vegan mayonnaise is made with lemon juice and vinegar. You can replace either ingredient with the same amount of lemon juice or vinegar.
You can also use other types of vinegars such as balsamic vinegar for example.
Another possibility is to replace lemon juice with lime juice for a different flavor profile.
Add spices & herbs
Herbs and spices can add a lot of flavor. Do not hesitate to use it to customize your mayonnaise according to its use.
Conservation of vegan mayo
Compared to regular mayonnaise, this recipe is made without eggs. However, soy drink, once opened, can not be kept for more than a week.
Your vegan mayonnaise will therefore keep for about a week in the refrigerator if your vegetable drink is freshly opened.
Kidney Friendly Vegan Mayo
- ½ cup unsweetened soy beverage
- 1½ tsp white wine vinegar
- 1½ tsp lemon juice
- 1 tsp Dijon mustard
- ½ tsp mustard powder
- ½ tsp sugar (Optional)
- 1 cup canola oil (Note 1)
- Combine all ingredients except oil in a container suitable for an immersion blender. (Note 2)
- While mixing, add one drop of oil at a time until emulsified. Once emulsified, very slowly pour a constant stream of oil. (Or alternate between pouring and mixing)All ingredients need to be at room temperature.
- Personalize to your liking.
For informational purposes only. Nutrition data is primarily calculated from the USDA National Database. Values may vary from accuracy of measurements, brands, nutritional data and more. All measurements are metric (1 cup = 250ml). Readers are encouraged to make their own calculations.