Vegetarian Paleo Sweet and Sour Sauce
Sweet, tangy, and glossy in all the right ways, this homemade sauce delivers that classic takeout flavor you crave without a drop of refined sugar or soy. Pineapple juice brings natural brightness, while apple cider vinegar adds the sharp, punchy contrast that makes sweet and sour so addictive. Coconut aminos step in for soy sauce, giving you that savory depth with a cleaner ingredient list — no fermented soy, no wheat, just pure umami. A touch of fresh ginger and honey round everything out into something that tastes far more complex than the handful of pantry staples it actually takes to make. The arrowroot slurry is the secret to that beautiful, restaurant-style sheen — just be sure to pull it off the heat as soon as it thickens, since arrowroot can lose its grip if you let it go too long. Use it as a dipping sauce, a stir-fry glaze, or drizzled over roasted vegetables for an instant upgrade. Once you've made it from scratch, the bottled stuff is going to feel like a serious downgrade.
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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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