... How To Make Veganesa In 5 Minutes | Dance of Stoves

How To Make Veganesa In 5 Minutes

veganesa
Vegan is a vegetable mayonnaise, ideal for those 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 do not notice any difference because the texture is the same, and the oil completely covers the flavour 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.

Also Read: Vegan Salad With Beet & Peas

Vegan or vegan mayonnaise
Another version of vegan is lactones, which uses cow's milk instead of egg.

vegan
We recommend using sunflower oil because it has a milder flavour and gives the vegan a more beautiful colour. 

We had to use olive oil because we realized that we did not have enough sunflower oil when we were preparing it. 

Also Read: Peach And Pistachio Tart

It is vibrant, but it has a much more yellow colour and a much stronger flavour, although we like it the same.

You can also make vegetable milk yourself; we have two recipes on the blog: oat milk and almond milk. 

To avoid that the veganesa is cut, the ideal thing is that the milk and the oil are at the same temperature. 

Also Read: Homemade Energy Bars Recipe

In any case, if you cut it, you can whisk again or add a little more milk and whisk again; it has worked for us on occasion.

vegan
As you can see, vegan is a very healthy alternative to mayonnaise, and as it does not have an egg, we have no danger of catching salmonella, and it is better preserved; in addition, those who cannot or who do not drink cow's milk can also do it. 

Try it; it will surely surprise you; it is to be eaten by the spoonful!

Also Read: Raw Vegan Brownie Recipe

vegan
Veganesa

Veganesa
Vegan is a vegetable mayonnaise, ideal for those allergic to eggs, lactose intolerant and vegans. It does not contain eggs, and vegetable milk is used instead of cow's milk.

  • Author: Dance of Stoves
  • Preparation: 5 minutes
  • Total: 5 minutes
  • Servings: 1 jar of 600 grams (1x), two jars of 600 grams (2x), three jars of 600 grams (3x)
  • Category: Gluten-Free, Step by Step Tutorials
  • Cuisine: Vegan

Ingredients SCALE (1x)

  • 150 grams of soy milk
  • 300 grams of oil
  • The juice of half a lemon
  • Salt to taste

Ingredients SCALE (2x)

  • 300 grams of soy milk
  • 600 grams of oil
  • The juice of half a lemon
  • Salt to taste

Ingredients SCALE (3x)

  • 450 grams of soy milk
  • 900 grams of oil
  • The juice of half a lemon
  • Salt to taste

Instructions

  1. Add the milk, salt, lemon juice and oil in a bowl or the blender glass.
  2. We introduce the mixer and leave it at 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 essentially prevent the vegan from being cut. If you see it is very liquid, you can add more oil until it takes the texture you want, and if it is very pasty, you can add a little more milk.

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