Cashew Free Coconut Mayo Fry Sauce
This creamy, golden fry sauce is the kind of condiment that makes everything it touches taste better. Coconut-based mayo stands in as the rich, velvety base, bringing that classic dippable texture without any tree nut concerns — a real win when so many store-bought sauces and dressings sneak in cashew cream or mixed nut oils. Pumpkin purée adds a subtle earthiness and a gorgeous warm hue, while turmeric and ginger give it a gentle, aromatic kick that feels a little unexpected in the best possible way. A splash of apple cider vinegar and a touch of maple syrup balance the whole thing out — tangy, slightly sweet, and deeply savory all at once. The hardest part is waiting the ten minutes for it to chill and thicken in the fridge, because the smell alone will have you reaching for the nearest fry. Whisk it up, dunk freely, and don't be surprised when it disappears faster than whatever you made to go with it.
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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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