Low-fat Mayo, Aioli and Dips – Oil-free, Whole foods, Vegan

Traditionally mayos and aiolis rely heavily on loads of fat and animal protein.
A double punishment right from the start, only made worse by the fact that these dips serve to lubricate typically deep-fried “foods” like fries and wedges, a guaranteed stroke served on a golden platter.

Well…Good News! The experience of hot delicious, potato wedges dipped much generously in a delicious creamy aioli can be enjoyed not just in its vegan version, but also with hardly any fat at all – whether from oil, or from nuts!

So what’s the secret? Blend cooked starches! and I’ve been on a quest for good candidates in unexpected places!

Green bananas (as in unripe regular banana) are amazing bases for so many things. I used them for Ghanaian dishes as a plantain substitute for Kelewele and in Red-Red.
They’re quite bland, mildly sweet. Be reassured right away, they do not taste like banana at all. That’s precisely why they’re amazing. Both taste and texture are amazingly versatile.

This time around, I blended them, with a bit of roasted garlic flakes, some apple cider vinegar and a small amount of (optional) cashew nuts. Amazing low-fat aioli!

Make a good round of delicious, oil-free, nicely seasoned, potato wedges and enjoy!

5.0 from 1 reviews
Low-Fat Aioli – Oil-free, Whole Foods, Vegan
Prep time
Cook time
Total time
LOW-FAT AIOLI, makes 1 half-cup ++, enough for two people to dip a large round of parboiled+oven-baked, oil-free, potato wedges!
Recipe type: low-fat, whole-food plant nutrition, vegan, oil-free, sugar-free, salt-free
Cuisine: Western
Serves: 1 half-cup, enough for 2 people on potato wedges.
  • 1 green banana (not yellow!), cooked "Samoan-style" that is boiled whole (in its skin) for 30 minutes, drained, cooled, and peeled. Batch boil in a big pot to use for other things.
  • 1~2 tbsp dehydrated garlic flakes (not the fried ones), dry-roasted in a pan on low until golden/brown.
  • 1 tbsp apple cider vinegar or lime/lemon juice ( or better with its flesh, not peel, lime peel is super bitter!)
  • Just enough water to blend.
  • Optional: 1 tbsp cashew nuts (7g), soaked. Must be skipped if you're recovering from any cardiovascular disease.
  1. Blend
  2. Indulge
Play around with other flavours to make other exciting dips, mayos, bechamel sauces, etc: onion flakes, mustard seeds, chilli, lemon peel, etc...whatever health-promoting food makes your taste buds happy 🙂 Let loose the wild creative animal that you are!

5 thoughts on “Low-fat Mayo, Aioli and Dips – Oil-free, Whole foods, Vegan

  1. Hi Caitlin,
    Probably a week, it doesn’t stay around for very long with the potato lover I have here! We froze some experimentally: Comes out fibery/spongy even at room temperature but if you heat it again in a pot, it seems to melt again and regain the original mayo consistency. I’ve never seen anything like this before! This black magic in the process of investigation…more to come…

  2. I made the aioli but it reminds me more of [edited: something quite off-putting] than mayo 🙁 I’m wondering if the cashews make much of a difference, I’ll try add some other things to try save it

  3. Hi Polly,

    First of all good on you for trying 🙂
    Also, have you followed the recipe as above or taken a different path? That could explain it.
    If you followed the recipe as above :
    Cooked unripe bananas interestingly have a rather high capacity to hold water, so it behaves a bit like agar-agar if you will. We’ve also had overly-thick aiolis, and even jelly-like, especially when it comes off the fridge, and even sponge-like when it comes off the freezer. All of these can be reversed to get the consistency you want.
    Two things you can do:
    1) Use enough water and re-blend.
    2) Reheat it however much you need, it will melt to a better consistency.

    If you have not used cashews, then even a very small amount definitely makes a difference in the texture and color, definitely.
    Going to the kitchen now to run more green banana experiments 🙂

  4. This looks terrific! Will try in the near future.

    I can’t eat nightshades, and cashews seem to be allergenic for me as well. What would be a fun addition do you think? Would peanuts be overwhelming? How about walnuts or tahini? Hmmm. I guess it’s time to experiment.

    By the way, what is the nutritional aspect of boiled green bananas? Are they high glycemic come, and what is their fiber content like? I’m pretty sure the right bananas are close to off the charts in terms of sugars right?

    Anyway, I’m very glad to see a dip, to help create some interest around my daily steamed kales and collards, lentils, alliums, and other low inflammatory/high nutrient content foods that my system seems able to digest.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: