Soy Free Coconut Mayo Fry Sauce
Most store-bought fry sauces and mayo-based condiments are loaded with soybean oil, making them a frustrating off-limits item for anyone avoiding soy. This creamy, golden sauce flips the script by building its base from coconut-based mayo, so you get that rich, velvety texture without any of the usual concerns. Pumpkin purée adds a subtle earthiness and a gorgeous warm hue, while apple cider vinegar and maple syrup balance each other out with just the right amount of tang and sweetness. Ground turmeric, ginger, and garlic powder layer in a gentle, aromatic depth that makes this taste far more complex than a simple dipping sauce has any right to be. The whole thing comes together in one bowl with a quick whisk, then a short rest in the fridge lets the flavors meld into something that tastes like it took real effort. Drizzle it over roasted vegetables, spoon it next to grilled meat, or dunk a pile of crispy fries straight in — it works beautifully every time.
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!