Cashew Free Paleo Sweet and Sour Sauce
That tangy-sweet balance you get from a great sweet and sour sauce is hard to replicate at home — until now. Pineapple juice and apple cider vinegar do the heavy lifting here, while coconut aminos add a savory depth that keeps things interesting without any soy. A touch of honey and tomato paste round everything out, and fresh grated ginger gives it that bright, slightly spicy kick that makes the whole thing feel alive. Arrowroot starch is the secret to that glossy, clingy texture — just be sure to pull it off the heat as soon as it thickens, since arrowroot can loosen back up if you let it cook too long. Store-bought versions of this sauce are notorious for hidden additives and tree nut-derived ingredients, so making it from scratch means you know exactly what's going in the bowl. It's fantastic drizzled over grilled chicken, tossed with roasted vegetables, or used as a dipping sauce straight from the pan.
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Learn more →Ingredients
6 servings
- ½ cup pineapple juice (unsweetened)
- 3 tbsp apple cider vinegar
- 3 tbsp coconut aminos
- 2 tbsp honey
- 2 tbsp tomato paste
- 1 tsp fresh ginger, finely grated
- ¼ tsp garlic powder
- ¼ tsp salt
- 1 ½ tsp arrowroot starch
- 1 tbsp cold water
Instructions
- 1
Whisk together the pineapple juice, apple cider vinegar, coconut aminos, honey, tomato paste, ginger, garlic powder, and salt in a small saucepan until the tomato paste is fully dissolved.
- 2
Set the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally, until it is steaming and just beginning to bubble at the edges, about 3–4 minutes.
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