TWO new sauces with a vegan twist have been flying off the shelves from a Portsmouth company.
The Chilli Mash Company, in Limberline Road, Portsmouth, has cracked the code of producing a deliciously creamy egg-free mayonnaise.
It’s also produced a fishy sauce without actually using any fish.
The company was set up by couple Nathanael Boarer and Stephanie Kayirangwa, from Southsea, and Steve Woodward, who they met at a chilli festival.
Nathanael and Stephanie, both 34, were already making a chilli sauce, inspired by the sauces they used to eat when they lived in Rwanda. Steve, 35, was also making a sauce, based on chilli sauces he used to eat in Zambia.
The trio decided to join forces instead of compete and together they set up the Chilli Mash Company in 2016. Since then, they’ve been producing a range of sauces, including the official Royal Navy chilli sauce and chutney range.
The sauces have been so popular, the firm’s chilli sauce was listed as one of Amazon’s top sellers.
They have been delighted to see the new range of vegan sauces, which launched earlier this summer, take off.
Nathanael said: ‘We identified a need for vegan sauces and thought we could come up with an alternative. Worcestershire Sauce is made from anchovies, and mayonnaise has eggs in it, so these were our first two products.
‘We use seaweed in the fish sauce so it has a fishy taste. Our mayonnaise is made by beating oil with soya protein so it binds in a certain way.
‘If you had a blindfold on then you wouldn’t be able to tell the difference as it tastes just like mayonnaise.’
Other local businesses have been showing their support for the products, and the sauces are being stocked at Wild Thyme Wholefoods shop in Southsea and are being used at the Merchant House in Highland Road.
VMayo costs £2.50 and VFish costs £6.49. Go to onestopchillishop.co.uk