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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.
Why making your own vegan mayo
There are plenty of reasons to make your own kidney friendly vegan mayonnaise. Here are the main ones:
- It takes less than 10 minutes to do it yourself.
- You can customize it as you want.
- Very simple and kidney friendly ingredients.
- One-hundred percent vegan!
This recipe is low in phosphorus. – This kidney friendly vegan mayonnaise is very low in phosphorus. No ingredient adds a noticeable amount of phosphorus in the recipe.
This recipe is low in potassium. – This kidney friendly vegan mayo contains a really negligible amount of potassium.
This recipe is low in proteins. – This low sodium vegan mayo is low in protein. No eggs are used, so only the unsweetened soy milk add proteins.
This recipe is low in sodium. – There is no salt added in this recipe, so the sodium content is extremely low.
This kidney friendly vegan mayo uses only vegan ingredients that you probably already have in your kitchen. It is also highly customizable! You can add anything once the mayonnaise is done. For example, you can make Baharat mayonnaise by simply adding a little bit of my Baharat spice blend.
Oil is the major ingredient of mayonnaise, vegan or not. You can use various type of oil, but it’s best to use a neutral flavored oil like vegetable or sunflower oil.
For example, if you use olive oil, it will overpower the overall taste. If you really want to use and taste olive oil in your mayonnaise, try using only 1/4 to 1/2 cup of olive oil with a more neutral oil.
Also, do not use coconut oil. You will need to keep your mayonnaise in the refrigerator and coconut oil solidify at low temperatures.
Unsweetened soy milk
Soy milk 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 soy milk. You should only use the unsweetened type to avoid having a weird tasting mayonnaise.
Lemon juice or vinegar
Lemon juice and vinegar add a great taste to this kidney friendly vegan mayo and help stabilize it.
Mustard powder also adds flavor and helps keep this mayonnaise stable.
Vegan mayo made from soy milk with no taste adjustment tastes like cardboard. Dijon mustard corrects the flavor and gives this mayo a saltier taste without adding too much sodium.
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 milk, 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 broken, don’t throw it away! Maybe it’s possible to make it work. 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. As mentioned below, it is very important that your oil and soy milk are both at room temperature.
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. Your soy milk, lemon juice and oil should be at the same temperature. The easiest way to do this is to leave them on the counter at room temperature for a while before using them.
Once it’s done, you should taste your kidney friendly vegan mayo. If necessary, you can add a little more lemon juice or vinegar to your liking.
If you whip your mayonnaise too much, it may become too thick. Always pay attention to the texture when mixing or whipping your mayonnaise.
If you use an immersion blender, you can prepare your mayonnaise directly in a mason jar. This way, you can store your vegan mayonnaise directly in the refrigerator.
Conservation of vegan mayo
Compared to regular mayonnaise, this recipe doesn’t use eggs. However, opened soy milk doesn’t conserve well either. Your kidney friendly vegan mayo will keep in the fridge for about a week.
Kidney Friendly Vegan Mayo
- ½ cup unsweetened soy milk
- ½ tsp mustard powder
- 1 cup vegetable oil (Note 1)
- 1½ tbsp lemon juice or cider/white vinegar
- 1 tsp Dijon mustard
- Combine mustard powder, the lemon juice and the unsweetened soy milk 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)Oil, lemon juice and soy milk need to be at room temperature.
- Add Dijon mustard. Personalize to your liking.
This recipe is for informational purposes only.