Veganese is the perfect alternative to traditional mayonnaise, specially designed for those following a plant-based diet, who are allergic to eggs, or simply looking for a lighter, safer option in high temperatures. By using soy drink as a base, we get a creamy, stable emulsion rich in natural lecithin. By seasoning it with Bonsalt, we achieve that distinctive, balanced flavor without adding sodium, making it the ideal dressing for supporting cardiovascular health and avoiding fluid retention without giving up the pleasure of a good sauce.
Estimated time: 5 minutes
Difficulty: ⭐
Servings: 300 ml approx.
Ingredients
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100 ml soy drink (it is essential that it be unsweetened and at room temperature)
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200 ml sunflower oil (for a neutral flavor) or mild extra virgin olive oil
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1 teaspoon of Bonsalt 0%
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1 splash of lemon juice or apple cider vinegar
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Optional: half a clove of garlic (for an aioli-style version)
Nutrition Facts and Total Macros
A creamy sauce with a healthier fat profile and free of cholesterol. Here is the breakdown per serving (15 ml tablespoon):
| Category | Nutrient / Component | Amount (per serving) | Benefit and Source |
| Macronutrients | Protein | 0.5 g | Contribution from soy |
| Healthy Fats | 10.2 g | Unsaturated fatty acids | |
| Carbohydrates | 0.2 g | Practically negligible | |
| Key Minerals | Potassium (Bonsalt) | 45 mg | Muscle and arterial health |
| Sodium (Bonsalt 0%) | 0.0 mg | Blood pressure control | |
| Vitamins and Other | Cholesterol | 0 mg | 100% plant-based |
| Total Calories | 95 kcal | Filling and light dressing |
Professional Step-by-Step Preparation
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Technical setup: Pour the soy drink into the blender jug. Add the teaspoon of Bonsalt 0%.
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Emulsion: Add the oil carefully. Insert the immersion blender all the way to the bottom of the jug.
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Precision blending: Start blending at medium speed without moving the blender from the bottom. You will see the mixture begin to emulsify and thicken from the bottom up.
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Finishing: When you see that most of the sauce has already thickened, start moving the blender up and down very gently to incorporate the rest of the oil that remains on the surface.
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Acidity point: Add the splash of lemon or vinegar at the end and blend for a few more seconds. This will help the mixture finish thickening and give it that characteristic fresh touch.
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Storage: Keep it in a glass jar in the fridge. It will last perfectly for 3 to 4 days.
Nutritionist's Tips
Because it contains no egg, veganese is much easier to digest and reduces the risk of bacterial contamination (such as salmonella) in summer. Using Bonsalt 0% is the key to turning a dressing that is usually high in salt into an option suitable for people with hypertension and those looking for an anti-inflammatory diet. If you want to give it a more yellowish color similar to traditional mayonnaise, you can add a pinch of turmeric, which will also provide antioxidant benefits.
It's the perfect recipe to enjoy your favorite dishes in a healthy, ethical, and delicious way with your friends or family!
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