## 1 Introduction  
Food alarms in Europe have generated great interest and concern among consumers, and it is increasingly necessary to establish adequate control measures to ensure the safe consumption of food (Commission implementing regulation (EU) 2019/1715) [1]. Food may contain dangerous organisms or substances, and their presence may be due to the intentional addition of substances (such as pesticides, veterinary drugs and other products used in primary production) or toxic substances naturally present in food that have been generated during the processing or storage, such as mycotoxins. According to data published by the Rapid Alert System for Food and Feed (RASFF) [2], mycotoxins are the toxic substances with the highest number of notifications, following by those of biological origin and pesticides. Although there are numerous studies that have evaluated the presence of free mycotoxins in foods, many of these studies have revealed that despite the control measures that are carried out to prevent the growth of fungi and the production of mycotoxins, as well as a control legislation to avoid the presence of contaminated food in the market [3], samples contaminated with legislated mycotoxins continue to appear occasionally and in low concentrations. Among the causes, due to the globalization of the raw material markets, the controls must be even more demanding. Another aspect to note is the co-presence of several mycotoxins in the same food, despite their low levels present. Studies on the analysis of mycotoxins in cereal products are very numerous, and among the most studied products are beer, bread, pasta and breakfast cereals; however, it should be noted that the dietary changes in the population respond to multiple factors, including economic and health benefits. These aspects must be taken into account, since it can be currently observed that the incorporation of foods in our diet until now was unknown, but due to the publicity about their nutritional benefits, they are having an important acceptance (goji berries, chia seeds, acai berries, spirulina and kombu seaweed). Among these products, we find vegetable drinks, or they are erroneously called \"vegetable millks\" according to Annex VII of Regulation (EU) No. 1308/2013 [4; 5; 6; 7], among which soy beverages top the list, followed by oatmeal, rice, wheat, tigernut, almond, hazelnut or walnut. These products appeared on the market as an alternative to animal milk, either due to lactose intolerance or allergies, or due to dietary preferences such as vegans, ovo-lateal-ovo-vegetarian or by specific consumers who are climacter or experience menopause. The raw materials with which vegetable drinks are made can be contaminated by mycotoxins, as indicated by the numerous studies carried out on oats, rice and nuts, for which today the ubiquity of producing fungi is undeniable. Regarding soybeans, although it is a product that combines humidity and temperature characteristics that are conducive to the growth of mycotoxigenic fungi, there are fewer studies evaluating its presence. For this reason, rice, soy, oatmeal, almond and tigernut drinks can be another source of exposure to mycotoxins through the diet. Currently, in the bibliography, there are very few studies in this regard, and one was only found recently from 2017, in which a QuEChERS extraction method has been optimized for the determination in rice, soy and oat drinks, of only 11 mycotoxins (aflatoxins (AFB\({}_{1}\), AFB\({}_{2}\), AFG\({}_{1}\) and AFG\({}_{2}\)), ochratoxin A (OTA) and 6 fusarootoxins (DON, ZEA, T-2, HT-2, FB\({}_{1}\) and FB\({}_{2}\))) [8]. Therefore, it is necessary to develop analytical methods for multimycotoxin residues, as a control and monitoring technique for the presence of these and modified ones, and the analytical techniques available are revolutionizing the analytical sector of mycotoxins, allowing analysis that is more sensitive and specific.