MAYO
MAYO
The Plant-Based Hero
Your Menu Deserves
Swipe to discover why Blenders Vegan Mayo is built for chefs who want real mayo performance, without the egg.
Product Overview
Creamy, Plant-Powered Perfection – Real Mayo Taste, Egg-Free
Our Vegan Mayo delivers the rich texture and clean flavour chefs expect from a traditional Real Mayo without the egg Instead, we use pea protein to replicate the emulsifying power of egg yolk, creating a smooth, glossy mayo that whips, binds, and coats just like Real Mayo A rich, clean-flavoured spread that’s ideal for everything from slaws and sandwiches to wraps and plant-based burgers Whether you're catering for vegan, vegetarian, flexitarian or allergen-aware diners, this is a reliable all-rounder that performs just as well as the Real and is so good, even nonvegans won’t know the difference
Creamy. Convincing. Completely Egg-Free.
70% Oil 10L
So Good You Won’t Taste the Difference 2.2L
Pack Size:
Why Chefs love it:
Plant-Based Power: Made with pea protein to deliver creamy texture and great taste.
Versatile Performer: Holds up beautifully in both hot and cold dishes, from crunchy slaws to sizzling burgers.
Clean Flavour: Complements dishes without overpowering, letting key ingredients shine.
More Allergen Friendly: Ideal for vegan, vegetarian, flexitarian, and allergen-conscious menus.
Product Specs:
Allergens: Contains Mustard
Shelf Life: 10L - 3 months, 2.2L 6 months
Pack Sizes: 10L, 2.2L
Suitable for Vegans
No Artificial Colours
Menu Inspiration
PURPLESPROUTING BROCCOLITEMPURA WITHROASTGARLIC& ROSEMARYMAYO
A crisp and flavour-packed dish, this Purple Sprouting Broccoli Tempura is a delicious, vegan-friendly option that brings together the vibrant taste of fresh broccoli and the satisfying crunch of tempura. Paired with a rich roast garlic and rosemary mayo, it’s perfect as a starter or a side, offering a unique twist on classic tempura with the added zing of fresh herbs.
Ingredients
50g cornflour
100g plain flour
1 tbsp black sesame seeds
Vegetable oil, for deep-frying
250ml ice-cold soda water
200g purple sprouting broccoli
10 garlic cloves
230g Blenders Vegan Mayo
2 rosemary sprigs
Lemon juice, to taste
Salt and pepper
Olive oil (enough to cover the garlic)
Allergens: Contains Gluten, Mustard, Sesame
Method
1.Add garlic cloves and rosemary sprigs to a small pot, cover with olive oil, and simmer on low heat for 40 minutes. Cool, then strain. Chop rosemary leaves finely and blend garlic with Blenders Vegan mayonnaise, adding lemon juice to taste. Fold in rosemary.
2.Mix cornflour, plain flour, sesame seeds, and a large pinch of salt.
3.Fill a large, deep pan with vegetable oil (no more than one-third full) and heat to 180°C.
4.Whisk ice-cold soda water into the flour mixture. Using tongs, dip broccoli into the batter, then carefully lower into hot oil. Fry for 2-3 minutes until crisp, then drain on kitchen paper.
5.Plate broccoli with garlic rosemary mayo on the side for dipping.
Menu Inspiration
FALAFEL BURGERS WITH PICKLED ONION, RED CABBAGE, CUCUMBER RIBBONS, SRIRACHA & HERB YOGHURT
A healthy but filling burger packed full of flavour to satisfy vegans and non vegans alike!
Ingredients
2 x 400g cans of chickpeas, rinsed & drained
1 bunch of scallions, roughly chopped
2 cloves of garlic, peeled
20g flat leaf parsley
2 tsp ground cumin
2 tsp ground coriander
1 tsp chilli flakes
3 tbs of gram flour
salt and ground black pepper
4 brioche buns or round pittas
Toppings
60g red cabbage
20g pickled red onion
40g cucumber ribbons
Sriracha Herb yogurt
60g plain yogurt, dairy free
1 tbs flat parsley, finely chopped
1 tsp dill, finely chopped
1 tbs apple cider vinegar
60g Blenders Sriracha
60g Blenders Vegan Mayo
Method
1.In a food processor add the chickpeas, scallions, parsley, garlic, cumin, ground coriander, chilli flakes, gram flour and seasoning. Blend together to form a stiff paste. Divide into four burgers, 1.5 cm thick. Chill for 4-6 hours.
2.Mix all Sriracha Herb Yogurt ingredients together and season to taste.
3.Pan-fry the burgers for 3-4 mins on each side until crispy.
4.Lightly toast the brioche buns and spread sriracha herb yoghurt on the inside of each. Fill with red cabbage, cucumber ribbons, pickled red onion and top with the falafel patty.
5.Drizzle with the Sriracha Herb yogurt and serve.
Allergens: Contains Gluten, Soyabeans, Mustard
ROASTEDREDPEPPER ANDCHICKPEAVEGAN TOASTIEWITHSRIRACHACARAMELDRIZZLE
Elevate your vegan sandwich offerings with this bold, flavourpacked toastie. Blenders Vegan Mayonnaise and Sriracha combine with roasted red peppers, spiced chickpeas, and creamy vegan mozzarella for a cost-effective, protein-rich lunch option. The Sriracha-Caramel drizzle adds a sweet and spicy finish that’s sure to impress.
Ingredients
1 can chickpeas
1 large red pepper
1 tsp cumin
1 tsp paprika
1 tsp black pepper
1 tsp turmeric
1 tsp salt
1 tbsp olive oil
Pickled red onions
Vegan mozzarella (e.g., Notzarella
“Sons of Butchers”)
Blenders Vegan Mayonnaise
Blenders Sriracha
Vegan caramel sauce
Sourdough bread
Allergens: Contains Gluten, Soyabeans
Method
1.Preheat the oven to 180°C. Slice the red pepper into 1-inch strips, toss with olive oil, and roast for 15 minutes.
2.Drain the chickpeas and mix with olive oil, cumin, paprika, black pepper, turmeric, and salt. Toast in a hot, non-stick pan for 3 minutes until crunchy.
3.Slice sourdough bread into equal pieces and spread Blenders Vegan Mayonnaise on one side of each slice.
4.Add roasted red peppers, vegan mozzarella, and toasted chickpeas to one slice. Top with pickled red onions and close the sandwich.
5.Spread Blenders Vegan Mayonnaise on the outer sides of the bread. Place in a sandwich press and toast until golden and sizzling.
6.Mix Blenders Sriracha with vegan caramel sauce. Drizzle over the hot toastie.
7.Serve with vegan cheese and onion crisps.
PORTOBELLOMUSHROOM BURGERWITHCAJUN JACKFRUIT&VEGAN SLAW
A fully loaded vegan-friendly burger.
PREP TIME 10 MIN
COOK TIME 20 min
SERVINGS
4
Ingredients
3 fennel bulbs (about 500g), halved and sliced
4 vegan brioche buns
4 flat Portobello mushrooms
40g iceberg lettuce
1 beef tomato, sliced
1 red onion, cut into rings
400g of tinned Jackfruit, drained
80g red cabbage, shredded
20g carrot, shredded
80g Blenders Cajun Sauce
140g Blenders Vegan Mayo
Method
1.To make the slaw, in a bowl place the shredded red cabbage and carrot and gently fold in 100g of the Blenders Vegan Mayo. Set aside in the fridge.
2.Step 2:
3.Drain the tin of Jackfruit and heat in a pot with the Cajun sauce for 5 mins until fully heated through.
4.Step 3:
5.Heat a frying pan with a little oil and cook the mushrooms for 3-4 mins. Toast the buns.
6.Step 4:
Allergens: Contains Barley - Malt Vinegar (Gluten Free), Gluten, Soyabeans, Mustard
7.To assemble the burger; spread the base of the toasted buns with Vegan Mayo, add the chopped lettuce, red onion rings, and sliced beef tomato. Place the cooked mushroom on top and gently spoon on the cooked Cajun jackfruit. Finally, top with the slaw and enjoy!
Menu Inspiration
SMASHEDPEA SOURDOUGHWITHFETA ANDHOTSMOKED SALMON
Tired of Avocado toast? Try this delicious, savory breakfast, brunch or lunch dish.
Bursting with rich pea flavor and complemented by creamy vegan mayo, this dish will quickly become both a favorite and the easiest one to prepare and savor.
Ingredients
1 cup of peas
80g feta cheese (optional)
80g hot smoked salmon (optional)
20g of rocket leaves
8 tbsp of Blenders Vegan Mayo
8 slices of sourdough bread
Salt and Pepper
1 lemon
10g of pea shoots
8 radishes
Allergens: Contains Gluten, Fish, Milk, Mustard
Method
1.Pour the peas into a bowl and mash up using a fork or hand blender. Mash until the peas are spreadable and not watery. Add a pinch of salt and pepper and a squeeze of lemon. Toast your sourdough until it’s gold and crispy.
2.Spread sourdough with a generous amount of vegan mayo, top with a generous dollop of pea mash and some crumbled feta. Top it off with pea shoots and a few slices of radish for taste and color.
3.For an optional topping, you can add hot smoked salmon.
Menu Inspiration
CAULIFLOWER WINGS WITH SRIRACHA MAYO DIP
These Sriracha Cauliflower wings are a spicy, tasty vegan alternative
Ingredients
2 medium cauliflower, cut into florets
½ tsp of chilli powder
½ tsp of ground cumin
½ tsp of garlic salt
ÂĽ tsp cayenne pepper
250g flour
25g cornflour
200mls soya milk
Oil for frying
40g Blenders Sriracha Sauce
180g Blenders Vegan Mayo
Allergens: Contains Gluten, Soyabeans, Mustard
Method
1.Cut the cauliflower into bite sized florets. Blanch the florets for 2 mins. Strain and place into iced water to prevent any further cooking. Drain and pat dry.
2.In a bowl combine flour, cornflour, chilli powder, ground cumin, garlic salt and cayenne pepper. In a separate bowl combine the soya milk and 20g of Sriracha sauce.
3.Place the cauliflower florets into the sriracha milk and marinate for about 30 mins.
4.Drain the cauliflower. Dip the cauliflower into the seasoned flour and coat well. Drop the florets into a fryer for 3 to 4 mins until golden brown.
5.Combine the Vegan Mayo with the remaining Sriracha and serve as a dip on the side.