The veganesa is a vegetable mayonnaise, ideal for allergic to eggs, lactose intolerant and vegans. It does not contain eggs and vegetable milk is used instead of cow’s milk.

It tastes like mayonnaise to us, we don’t notice any difference, because the texture is the same and the oil completely covers the flavor of the soy milk, which is the one we have used, but you can make it with the vegetable milk that you like the most.



  • 150 gramos de leche de soja
  • 300 gramos de aceite
  • El zumo de medio limón
  • Sal al gusto


  1. Add the milk, salt, lemon juice and oil in a container or in the blender jar.
  2. Put the blender in and leave it in the bottom of the glass.
  3. We beat without moving the mixer until it begins to emulsify. Then we can move the mixer up and down so that the mixture is integrated. If we do it this way we will largely prevent the veganaise from cutting. If you see that it is too liquid, you can add more oil until it has the texture you want and if it is too thick, you can add a little more milk.
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