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Macadamia Mayonnaise

Yield
4 Servings
Prep Time
5 Minutes
Cook Time
5 Minutes
Nutritional Information per Serving
Calories: 117
Protein: 1.4g
Saturated Fat: 1.9g
Fat: 11.7g
Carbohydrates: 3.6g
Sugars: 1.4g
Fibre: 1.5g
Salt: 0.3g

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.

Ingredients

Garlic
1g
Garlic

This is one small clove, which is great if you’re making this as a dip. If you’re making it as a salad dressing, you might want one large clove instead.

Pink Salt
1g
Pink Salt

1/4tsp.

Method

Make the Macadamia Mayonnaise

  1. Add all ingredients to a high-speed blender. If you have a small nut butter attachment for your blender, that will be perfect.
  2. Blend until smooth and creamy, scraping down the sides if needed.
  3. Taste and adjust the garlic or salt if necessary.
  4. Store in an airtight container in the fridge. It will thicken slightly as it chills.
Macadamia Mayonnaise

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