I am going to tell you a story. I am doing this only because it is my hope that it will help someone who might be going through a similar situation.
Last month, my dad (the best person on the planet) had congestive heart failure. It was pretty dicey there for a minute but flash forward to today and he is making an awesome recovery.
He has had to change his routine a bit by slowing down, getting lots of rest and staying away from sodium.
It’s amazing the amount of sodium in food when all of a sudden you or someone you are caring for can’t have any!
Going out to eat is pretty much out of the question and even normal condiments like ketchup and mayo are culprits for sodium overload.
I created this mayo specifically for my dad and any others who are going through the same process of cutting way back on sodium.
I taught my (beautiful and amazing) mom how to make it for him and it has been one of his approved foods ever since. The recipe below has more sodium than my dad can have (or anyone who has heart or hypertension problems).
But the point here is, by making your own mayo you can control exactly what goes in it. Oh, and it’s way cheaper than buying vegan mayo or even regular mayo. Bonus.
I guarantee that if there is a person in your life who can’t have a lot of sodium (or even eggs for that matter), this recipe will make them very happy. A drastic change in diet, especially for health reasons is hard. If this simple recipe can put some normalcy and familiarity back in someone’s life then I have done my job.
Homemade Vegan Mayo
Makes 1 1/2 cups
1/2 cup organic soy milk
1/2 teaspoon sea salt (or less)
1 teaspoon ground mustard
1 1/2 teaspoons garlic powder
2 teaspoons apple cider vinegar
2 teaspoons agave nectar
1 cup organic canola oil
- Place soy milk, sea salt, ground mustard, garlic powder, vinegar and agave in a blender.
- Place the lid on the blender and turn to slow.
- Take the middle part of the blender’s lid out while the blender is still running and slowly pour in the canola oil.
- Place the lid back on and blend until the mayo is thick and creamy.
This recipe is awesome as is or you can use it as a base and add whatever flavor you like. More garlic, sriracha, wasabi, chives, dill, sun dried tomato, let your imagine run wild and have fun.
I suggest using organic canola oil and organic soy milk because canola or soy that isn’t organic has likely been Genetically Modified 🙁
You can double this recipe for a bigger batch if you like.
This will stay good in the refrigerator for up to a week.
Do you or anyone you know have foods that need to be avoided? Talk to me over in the comments below.
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