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 or my Peanut 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, crispy tofu and tempeh. Use it as a stir fry sauce, drizzle it on rice or noodle bowls or use it as a dipping sauce.
Subscribe to my email list for a fabulous FREE eCookbook featuring my top 10 recipes. Being on the list means you will be first to see my new recipes and you’ll be kept in the loop on all things new and exciting too. Also be sure to check out my cookbook Vegan Comfort Cooking for even more recipes!
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
RECOMMENDED EQUIPMENT
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.
NOTES
NUTRITION
Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.
Hollie says
Love love love!!! Perfect for our stir fry’s and so much healthier:)
Adele Rumbold says
Absolutely lovely sauce. I have recommended this to family and friends.
A Virtual Vegan says
Thanks so much Adele!
Rachel says
I 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
That'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
I 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
I'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
Lovely sauce, and easy to make. Thank you.
A Virtual Vegan says
You're welcome. I'm so glad you enjoyed it!
Nico @ yumsome says
This 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
I love the sauce, Mel! It seems delicious and a versatile ingredient to many meals!
A Virtual Vegan says
Thank you Agness!
Jodi says
Congratulations! 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
Thank you so much Jodi. We are so happy! Hope you enjoy the sauce. ????
Anne says
As 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
Thank you Anne! We are so happy to know that we can stay in this beautiful country!????
KL says
Great recipe! Next time I’ll use less sugar. Thanks for sharing.