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The Vurger Co spicy chilli vegan mayo 240g

The Vurger Co spicy chilli vegan mayo 240g
Each

The Vurger Co spicy chilli vegan mayo 240g

Each

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The Vurger Co spicy chilli vegan mayo 240g
each

The Vurger Co spicy chilli vegan mayo 240g

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Overview

Looking to spice up your mealtimes? This Spicy Chilli vegan mayo is creamy, indulgent and zingy, while being gluten-free, nut-free and soya-free! Drizzle the spicy chilli vegan mayo onto nachos, use it to add some heat to burgers and hotdogs, or even as a dressing on your salad bowls.

Details

The Vurger Co started as a small market stall in 2016 and opened its first restaurant in 2018. Since then it has launched a range of products from vegan mayos and vegan cheezy sauces.

Preparation Guidelines

Shake gently before use.

Ingredients

Rapeseed oil, chilli, sugar, garlic, salt, water, acetic acid, citric acid, monosodium glutamate, xanthan gum, potassium sorbate, water, vinegar, tapioca starch, rice syrup, modified potato starch, salt, xanthan gum.

Dietary and Lifestyle

Vegan, gluten-free and nut-free.

Storage

Store in a cool, dry place. Once opened, keep refrigerated and consume within 28 days and by date shown.

Brand

The Vurger Co

Details

The Vurger Co started as a small market stall in 2016 and opened its first restaurant in 2018. Since then it has launched a range of products from vegan mayos and vegan cheezy sauces.
Shake gently before use.
Rapeseed oil, chilli, sugar, garlic, salt, water, acetic acid, citric acid, monosodium glutamate, xanthan gum, potassium sorbate, water, vinegar, tapioca starch, rice syrup, modified potato starch, salt, xanthan gum.
Vegan, gluten-free and nut-free.
Store in a cool, dry place. Once opened, keep refrigerated and consume within 28 days and by date shown.
The Vurger Co

Nutrition Facts

Typical value per 100g


Amount Per Serving
Calories 573


% Daily Value


Total Fat 59.4g


Saturated Fat 4g


Total Carbohydrates 7.5g


Sugar 5.1g


Dietary Fiber 0.3g


Protein 1.1g

Percent Daily Values are based on a 2,000 calorie diet.

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