If you’ve ever found yourself savoring a takeout dish like Chinese sweet and sour chicken or a sweet and sour shrimp recipe, you know the real star isn’t the protein — it’s the sauce. This vegan sweet and sour sauce with tamari captures all that zippy, tangy-sweet flavor you crave, without any animal products. It’s a pantry-friendly recipe that comes together in minutes and can upgrade everything from tofu stir fry to veggie spring rolls. Whether you're looking for a sweet and sour dipping sauce or a glaze for roasted cauliflower, this is your new go-to.
This sauce is perfect for those trying to eat plant-based or simply reduce processed condiments in their meals. The tamari adds a deep umami that replaces the need for fish or oyster sauce, and a hint of pineapple juice brings in that tropical brightness many sweet and sour sauces miss. It’s a delicious alternative that holds up even against classic versions like a sweet and sour pork recipe easy enough for weeknights. So, if you've been wondering how to make sweet and sour sauce without refined sugar or artificial thickeners — you’re in the right place.
Vegan Sweet and Sour Sauce with Tamari
Prep Time 5 minutes mins
Cook Time 8 minutes mins
Total Time 13 minutes mins
Course Condiment
Cuisine Chinese
Servings 1 cup (enough for 4 servings of stir fry or as a dipping sauce for appetizers)
Small saucepan for simmering the sauce
Whisk to blend ingredients and ensure the cornstarch dissolves smoothly
Microplane or grater for the fresh ginger
Measuring cups and spoons accuracy helps the sauce taste balanced
Jar or bottle for storage if you're making it ahead of time
- 1/2 cup pineapple juice unsweetened – this gives the sauce that fruity note reminiscent of classic sweet and sour sauce with pineapple
- 1/4 cup rice vinegar – for tanginess
- 1/4 cup tamari – a gluten-free soy sauce alternative that provides deep umami
- 3 tablespoons maple syrup – adds sweetness without using refined sugar
- 2 tablespoons tomato paste – gives color and a rich base
- 1 tablespoon cornstarch – to thicken the sauce
- 2 tablespoons cold water – to mix with cornstarch
- 1 teaspoon grated fresh ginger – brightens the overall flavor
- 1 clove garlic minced – for aromatic depth
- Pinch of chili flakes optional – if you want a mild heat
- Salt to taste
Mix the Cornstarch Slurry
In a small bowl, whisk together the cornstarch and cold water until smooth. Set aside — this will be your thickening agent later on.
Combine the Base Ingredients
In your saucepan, combine the pineapple juice, rice vinegar, tamari, maple syrup, tomato paste, ginger, and garlic. Stir until everything is fully integrated.
Simmer Gently
Place the saucepan over medium heat. Bring the mixture to a low simmer, stirring occasionally. Let it cook for about 3–5 minutes, until it begins to slightly reduce and become aromatic.
Thicken the Sauce
Give your cornstarch slurry a quick stir again (as it might have settled), and pour it into the saucepan. Stir constantly as the sauce begins to thicken — this happens quickly, within 2 minutes.
Adjust and Cool
Taste the sauce and add salt or chili flakes as desired. Once it’s reached your preferred thickness and flavor, remove it from the heat. Let cool slightly before transferring to a storage container or pouring directly over your dish.
Pairings
This vegan sweet and sour sauce is ridiculously versatile. Here are some perfect pairings that’ll make it shine:
- Tofu or Tempeh: Pan-fry cubes until crispy, then toss in the sauce for a vegan riff on sweet and sour chicken stir fry.
- Grilled Vegetables: Drizzle it over a medley of charred zucchini, bell peppers, and red onions for a tangy kick.
- Spring Rolls or Dumplings: Use it as a sweet and sour dipping sauce for vegan appetizers at your next gathering. Great choice for Friendsgiving appetizers!
- Cauliflower Bites: Roast or air fry florets until golden, then coat with the sauce for a plant-based take on the sweet and sour pork recipe easy enough for any weeknight.
- Jackfruit Sliders: Create a saucy vegan version of something like cajun chicken sloppy joes by simmering pulled jackfruit in this sauce and piling it on toasted buns.
For an unexpected twist, try it as a glaze over roasted carrots or use it to top a grain bowl. It even adds a fun, tropical zing to some dessert recipes, like grilled pineapple over coconut yogurt.
FAQs
1. Can I use soy sauce instead of tamari?
Absolutely. If you're not gluten-free, soy sauce works just as well. Tamari just adds a slightly less salty, richer flavor.
2. Is this sauce good for meal prep?
Yes! Store it in a sealed container in the fridge for up to one week. You can also freeze it in ice cube trays for easy portioning.
3. Can I use fresh pineapple instead of juice?
You can, but you’ll need to blend it and strain it for a smooth texture. Canned unsweetened pineapple juice is more convenient and works perfectly.
4. What protein goes best with this sauce?
For a vegan option, tofu, tempeh, or seitan all pair beautifully. If you're not strictly plant-based, it’s also delicious over chicken breast recipes, shrimp, or even a grilled salmon fillet.
5. Can I make it spicier?
Of course! Add more chili flakes or a dash of sriracha while it simmers. This adds balance to the sweetness and makes it more dynamic — perfect for bolder Chinese cooking recipes.
