Ditch the takeout & make this Healthy Sweet and Sour Sauce instead! It’s made in minutes in a blender & has the perfect balance of sweet, sour & fruity.
I make lots of different sauces and keep them on hand in the fridge for quick dinners. Even the most boring bowl of food can be transformed into something amazing with a drizzle of full flavoured, tangy sauce.
I used to love that ridiculously thick and gloopy, obviously dyed red, sweet and sour sauce from Chinese takeouts. I really don’t know what I was thinking. From what I can remember it was mostly sweet without much sour and incredibly cloying.
My version of this classic takeout sauce is perfectly sweet, sour and tangy. Compared to most recipes out there it doesn’t contain an awful lot of sugar. It has a bit, but most of the sweetness comes from fresh pineapple which is blended up into it. It’s so fruity and delicious and as an added bonus you’ll be getting a serving of fruit while you’re slurping your big ol’ bowl of noodles or rice for dinner!
HOW TO MAKE MY HEALTHY SWEET AND SOUR SAUCE
This Healthy Sweet and Sour Sauce is so easy to make. If you have made my Garlic Pineapple Sauce then you will be familiar with my lazy sauce making method:
- Gather all of your ingredients and throw them in a blender
- Blend until smooth
- Pour into a pan and warm through, stirring as you go.
That’s it! Lazy sauce making masterclass done. ????
SERVING IDEAS
This sauce is incredibly versatile. It goes well with rice, noodles, grains like quinoa and millet, vegetables, tofu and tempeh. Use it as a stir fry sauce, drizzle it on rice or noodle bowls or use it as a dipping sauce. My favourite way to eat it is with crispy tofu and rice.
If you give this Healthy Sweet and Sour Sauce a try be a ☆ and let me know what you think in the comments below or share a pic on Instagram!
Healthy Sweet & Sour Sauce
Ingredients
- 2 teaspoons arrowroot or cornstarch
- 260 g (about ¼ of a large) pineapple chopped up into chunks drained canned pineapple can be used instead - see recipe note
- 3 tablespoons | 45mls rice vinegar
- 3 tablespoons sugar I used organic cane sugar but brown sugar or coconut sugar works well too
- 85 mls | ⅓ cup natural tomato ketchup
- 1 tablespoon Tamari or soy sauce
- 1 small clove garlic
- 45 mls | 3 tablespoons water or if you use canned pineapple use the juice from the can
Instructions
- Put all ingredients into a blender and blend until completely smooth. It will be really foamy and an insipid kind of colour but the foam disappears when it's heated and the colour brightens up.
- Pour into a pan and warm over a medium heat, stirring constantly until it is nice and thick. It takes around 10 minutes.
Long time vegan, creator of A Virtual Vegan & author of the book 
Rachel says
July 17, 2018 at 1:10 pmI made this for dinner this evening and both my boyfriend and I loved it! Really easy to make, and tastes delicious. I’ll definitely be using this recipe a lot! I’m so glad I stumbled across your blog!
A Virtual Vegan says
July 17, 2018 at 2:17 pmThat’s great Rachel. I’m so glad you both enjoyed it. Thanks so much for coming back to leave feedback too. I really appreciate it!
Niket says
April 15, 2018 at 9:46 amI made this recipy a fes times now, and its realy realy delicious! I make more than one recipy at the time, so I always have something in me freezer. It’s easy, fun and delicious.
Much love frOM Holland
A Virtual Vegan says
April 15, 2018 at 10:24 amI’m so glad you are enjoying it Niket and thank you so much for coming back to leave feedback. I really appreciate it!
Patricia Lamb says
October 15, 2017 at 12:55 pmLovely sauce, and easy to make. Thank you.
A Virtual Vegan says
October 16, 2017 at 9:14 pmYou’re welcome. I’m so glad you enjoyed it!
Nico @ yumsome says
March 28, 2017 at 2:08 amThis looks rather fab, Mel! I’ve only ever had sweet and sour from a takeaway once in my life – back in the ’80s, and I can’t say I was in any way impressed. It wasn’t that nuclear red colour that I’ve seen in recent years, just orange like yours, but it tasted cloyingly sweet, and almost chemical. Goodness knows what they put in that stuff! It put me off for life!
Thankfully, it looks like you’ve redressed the balance!
Agness of Run Agness Run says
March 19, 2017 at 4:14 pmI love the sauce, Mel! It seems delicious and a versatile ingredient to many meals!
A Virtual Vegan says
March 20, 2017 at 11:34 amThank you Agness!
Jodi says
March 16, 2017 at 2:40 pmCongratulations! I’m so happy for you and your family! Canada is a great neighbor to the USA! Thanks for the sauce recipe!
A Virtual Vegan says
March 16, 2017 at 7:41 pmThank you so much Jodi. We are so happy! Hope you enjoy the sauce. ????
Anne says
March 15, 2017 at 6:15 amAs a Canadian born (a French-speaking New Brunswicker) fan of yours, I just want to congratulate you on your new “landed” status….and offer my warmest BIENVENUE !
BTW, I live your blog evev if not vegan.
A Virtual Vegan says
March 15, 2017 at 9:34 amThank you Anne! We are so happy to know that we can stay in this beautiful country!????