This silky macadamia mayo is rich, creamy, and a brilliant plant-based alternative to traditional mayonnaise. Macadamias give it that natural thickness and buttery flavour, while oat milk smooths it out just enough for easy blending and drizzling.

The garlic adds depth, but it’s worth adjusting to suit how you’ll use it – if you’re tossing it through a big leafy salad, you can get away with a bit more. If you’re planning to use it as a dip, or with something more delicate, a smaller amount will keep it balanced.

We love it over a giant salad with iceberg, mixed leaves, spring onions, cucumber, carrot, olives, avocado, and a good handful of nutritional yeast. It adds a savoury edge and pulls everything together beautifully.