Vegan Chilli Mayonnaise
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Chilli gives this delicious vegan-friendly condiment a spicy kick. Lucy loves dipping Truffle Polenta Fries, Summer Vegetable Tempura & Tofu Chips into this one or spreading it over Spicy Mexican Bean Burgers.
Rapeseed Oil, Extra Virgin Olive Oil (14%), Water, Cider Vinegar, Red Jalapeno Puree (4%) (red jalapeno, salt, acetic acid), Scotch Bonnet Chilli (2%), Dijon Mustard (water, mustard seeds, spirit vinegar, salt), Sugar, Salt, Mustard Powder, Modified Potato Starch, Lemon Juice Concentrate, Thickener: Xanthan Gum. Allergens in bold.
| Nutrition Info. | 100g |
| Energy Kcal | 655 |
| KJ | 2705 |
| Fat | 71.5g |
| of which saturates | 1.6g |
| Carbohydrate | 2.3g |
| of which: sugars | 1.6g |
| Fibre | 0.3g |
| Salt | 1.26g |
| Protein | 0.4g |
A Recipe To Inspire...
Summer Vegetable Tempura with Lucy's Vegan Chilli Mayo
Perfect for entertaining and using up any leftover veggies in the bottom of the fridge. This tempura recipe adds a light and crispy coating that pairs perfectly with Lucy's Vegan Chilli Mayo - your new spicy sidekick!
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