Lactose Free Coconut Mayo Fry Sauce
This creamy, golden sauce is the kind of condiment that makes you want to dip everything in sight. Coconut-based mayo stands in seamlessly for the traditional version, delivering that rich, velvety texture without any dairy in the mix. Pumpkin purée adds a subtle earthiness and a gorgeous warm hue, while turmeric and ginger give the whole thing a gentle, aromatic kick that keeps it interesting. A touch of maple syrup and apple cider vinegar balance the savory notes with just the right amount of brightness. The whole thing comes together in one bowl with a quick whisk — no cooking required. A short rest in the fridge lets the flavors meld and the sauce thicken up beautifully before serving. Pile it next to crispy fries, roasted vegetables, or grilled meat and watch it disappear fast.
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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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