Thursday, September 1, 2016

Mango Aioli Dipping Sauce - Dairy free, Vegan

Our lives are very busy these days, so being organised is what helps my husband and I stay on track with our priorities. One of those, and probably the most important, is eating properly. Our lives have changed dramatically in the last 12 months. From leaving home indefinitely in our new Motorhome to travel Australia and promote a new business, Luving Life Wholefoods where we had so much time on our hands. I could cook and create, relax and still have time to get things done. He sat aroudn adn got frustrated and anxious worry about how long it was until he had to go back to work.  In the end we had too much spare time and both got frustrated with life and our seemingly lack of productivity. So, After only 5 months on the road we realised 'We're not old enough for this!" So we started looking for a new venture were Craig didn't have to go to work anymore. He was a FIFO worker and was doing 2 weeks on - 2 weeks off as an Emergency Services Officer at a mine up north and another in south east Queensland to get us by until things took off and he didn't have too. We decided that we needed to do something different, something we could do together and both feel like we where bign productive. LLWF wasn't doing for him so it was a struggle for me to get his to want to put time into it. We've stayed with friends that own and run Pet Kennels/Resorts and ended up spending some time at one on our travels. It was then that we both realised (especially me, he'd been keen for quite a while) that we could do this and the lifestyle would suit us. We could get out teeth into it for the next 3-10 years at least (3 being our out if it didn't suit us) then decide what we wanted to do. If we decided to stay for ever than well be it.

It only took about 1/2 an hour and Craig came up with 3-4 kennels for us to go and have a look at. All in Southern Queensland where we knew we'd be happy and would like the lifestyle. So we scruttled back down the coast from Cairns to check them out. Well,  it didn't take long for us to realise that none of them fit the bill, they either needed to be knocked down and rebuilt or they were way too expensive. So we decided to get through Christmas and see if something else came up in the mean time. Craig being Craig! Didn't stop searching. About a week before Christmas he found a place in North East Victoria just out of Albury, Wodonga and asked it I wanted to go down and have a look at it. Well, we've only ever been to Melbourne on a flight stopover and for a few days about 15years ago for a business meeting in the City. Before I knew it we were on a  plane and on our way to Melbourne about to do the 3 hours drive to have a look at it. It was the hottest weekend in history, or at least it felt like it. We got off the plan and started heading north. It was dry, it was windy and it just didn't have anything going for it. All I could think was.. OMG! what a waste of money we didn't have to spare!!! We arrived early afternoon and spent about an hour looking over the business and property, neither of us said anything to each other while we were there. As we drove out of the driveway we looked at each other and said 'What do you think?'... and we both said, WOW! that was amazing!

That's when the next journey began!! Now we had to find a way to acquire this new adventure in life!! .. Stay tunned!!

So, with a little bit of backgroudn into my busy, you may understand me excuse for being busy. I'm rarely organised enough to have dinner on the table at a decent time these days so Craig always gets an entree. Usually sweet potato chips, Polenta chips or a new one I've been making lately with left over quinoa and barley risotto, Spicy Croquettes. And to make them super special they alway have a nice dipping sauce. Home made and dairy free.

This one is great. It goes with all the different flavours and textures of the chips and croquettes. Makes a 500ml jar and gives me enough for about a week to 10 days. All I have to do is fill the little sauce dish just before serving. The flavours of the sauce are a savoury cheese with a bit of sweetness from the Mango Jam I make for pancakes. The jam stores really well so it's easy to keep jars of it in the pantry or fridge.

Mango Aioli Dipping Sauce
Makes: 500ml jar


1 cup raw cashews
1 tsp salt
2 tsp Dijon mustard
1 tsp dried onion granules
½ tsp dried garlic granules
Juice from ½ fresh lemon
2 tbs apple cider vinegar
½ cup mango jam
2 tbs honey
100-150ml thick coconut milk, almond milk or water


Add all ingredients to a high-speed blender and blend until smooth.


  • If you don’t have a high speed blender you will need to soak the cashews for at least 3-4  hours before hand to soften them then only use 100ml of milk/water.
When I don't have any jam made I add:
  • 1/2 cup diced mango (frozen is fine)
  • 1/3 cup dates

Dairy free | Paleo | Vegan


If your wondering where we are.. it's here Murray Valley Pet Resort :-) 

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I am not a doctor, registered dietitian or fitness expert. The purpose of my blog is to share my experiences with food, fitness and life and hopefully to inspire you. All content provided on my blog is for informational purposes only. I make no representations as to the accuracy or completeness of any information on this site or found by following any link on this site. Karen



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