Dairy Free Coconut Mayo Fry Sauce
Fry sauce just got a serious upgrade, and this creamy, golden version is proof that skipping dairy doesn't mean skipping flavor. Coconut-based mayo forms the rich, velvety base, while pumpkin purée adds a subtle earthiness and a gorgeous warm hue that makes this sauce look as good as it tastes. A splash of apple cider vinegar cuts through the richness, and maple syrup brings just enough sweetness to balance the savory garlic and warming spices. Turmeric and ginger round everything out with a gentle kick that keeps you coming back for one more dip. The whole thing comes together in a single bowl with a whisk — no cooking, no fuss. A short rest in the fridge lets the flavors meld and the sauce thicken into something that clings perfectly to fries, roasted vegetables, or grilled meat. It's the kind of condiment that quietly steals the show at the table.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!