Deliciously Zingy Vegan Salad Cream

You might not eat it on a salad, and no, it's definitely not made of cream. Fear not, this plant-based beauty still has that same deliciously zingy taste of Heinz Salad Cream we all know and love. So, use it as a salad dressing for your salads or dollop it onto your sandwich and sandwiches at your leisure. Bring on the zing!

[Seriously] Good Vegan Mayo

We only use quality ingredients with our new [Seriously] Good Vegan Mayo, to make a rich, creamy and irresistibly smooth difference you can taste in every spoonful.

With absolutely no artificial colours or flavours, our new plant-based mayo pairs perfectly with everyday foods like sandwiches, salads and chips.

[Seriously] Good Vegan Garlic Aioli

Aioli is the mother sauce of Mediterranean cuisine, and there's no reason why vegans should be missing out on this [Seriously] garlicky plant-based deliciousness.

Drizzle over chips or patatas bravas, or serve with bread and oils for the ultimate plant-based tapas experience.

[Seriously] Good Vegan Chilli Mayo

Some people like it hot, so that's why we have added a plant-based Vegan Chilli Mayo to our new Heinz [Seriously] Good Mayo range. Perfect for dipping pizza crusts (hold the cheese) and chips.

Mushroom Black Bean Burger Made with [Seriously] Good Vegan Mayo

A deliciously easy dinner for those looking to up their veg intake, or try a new twist on a classic favourite.

Heat oil over a medium-high heat and cook the mushrooms until soft. Mix linseed and warm water together and leave for 5 minutes. Lightly smash the beans and stir in the diced garlic, soy sauce, pepper, breadcrumbs and linseed liquid you previously set. Divide the mixture in 4 portions and shape into patties. Bake for 16 mins, flipping after 8 minutes. Add a dollop of vegan mayo on top before serving in a bun.

For the full recipe, head over to our website at Heinz.co.uk.

Tabbouleh Garlic Salad Made with [Seriously] Good Vegan Garlic Aioli Mayo

A light and tangy alternative for the long-time salad lover or those looking for a tasty twist to serve when hosting.

Place the bulgar and boiling water in a pan, bring back to the boil. Turn off the heat and leave with a lid on for 10 minutes. Cut the vegetables and place in a large bowl. When the bulgar is ready, sieve & chill under cold water. Make sure the bulgar is drained thoroughly, then add all other ingredients and stir well. Stir in the garlic aioli mayo and serve.

For the full recipe, head over to our website at Heinz.co.uk.

Mexican Style Sweet Potato Made with [Seriously] Good Vegan Chilli Mayo

A deliciously fiery lunch for those looking to make simple plant-based swaps.

Bake the sweet potatoes for 60-70 minutes. Finely chop the garlic, quarter tomatoes and heat both in a pan. Add the beans, chilli powder, apple cider vinegar, miso, salt & pepper and cook for 10 minutes on a gentle heat. Stir in coriander, then take the pan off heat. Cut the cooked sweet potatoes in half, scoop out the middle and mix with the beans & tomatoes and add back. Drizzle the chilli mayo over the top and serve.

For the full recipe, head over to our website at Heinz.co.uk.

Vegan Cherry Brownies Made with [Seriously] Good Vegan Mayo

These cherry brownies are quick and easy to make and are sure to be a hit with both kids and adults alike.

Mix the flour, cacao, baking powder and salt together. Separately whisk the mayo, syrup, coffee, almond milk and vanilla extract to form a thick batter. Combine the two mixtures and add the cherries. Pour the batter into a baking tin and bake for 25-30 minutes, until a skewer inserted in the centre comes out clean.

For the full recipe, head over to our website at Heinz.co.uk.