Breastfeeding Friendly Coconut Mayo Fry Sauce
This creamy dipping sauce is the kind of condiment that quietly upgrades everything it touches — fries, roasted vegetables, grilled meat, you name it. The base is coconut-based mayo, which keeps things dairy-free and light, while pumpkin purée adds a subtle earthiness and a gorgeous golden hue that makes the whole bowl look intentional. A splash of apple cider vinegar and a touch of maple syrup balance each other out beautifully, giving you that classic fry-sauce tang without anything overly processed or artificial. Turmeric and ginger bring gentle warmth and are both ingredients worth leaning into during the postpartum and nursing period, when nourishing your body with anti-inflammatory foods really matters. Garlic powder rounds everything out with savory depth, and the whole thing comes together with just a whisk and a quick chill in the fridge. It's the kind of sauce you'll want to keep stocked all week — easy to make in minutes and endlessly versatile for dipping, drizzling, or spreading.
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Learn more →Ingredients
4 servings
- ½ cup coconut-based mayo
- 2 tbsp pumpkin purée
- 1 tbsp apple cider vinegar
- 1 tsp maple syrup
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- ¼ tsp garlic powder
- ⅛ tsp fine sea salt
Instructions
- 1
Add the coconut-based mayo, pumpkin purée, apple cider vinegar, maple syrup, turmeric, ginger, garlic powder, and salt to a small bowl and whisk until completely smooth and uniform in color.
- 2
Cover and refrigerate for at least 10 minutes, until the flavors have melded and the sauce is lightly chilled and thickened.
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