Any Season Dragon Sauce

A versatile flavour-bomb condiment, delicious on both plant and meat-based meals. Dragon sauce is an essential power bowl ingredient.

Happy New Year!

January seems like a fitting time to share our favourite homemade condiment for topping power bowls, although we certainly don’t limit it to this month.

This sauce is my inspiration for healthy meals when I’m feeling uninspired. Just knowing I have jar in the fridge is the impetus for many a ‘real food’ dish. You need this recipe for your repertoire!

Dragon Sauce

Any Season Dragon Sauce is just that, a condiment that I keep on hand all year long. We drizzle it on everything from summery grilled chicken salads to comforting fall vegetable bowls.

This sauce is inspired by a popular vegan restaurant in Montreal that used to serve up my favourite ‘Dragon Bowl’ years ago. My version includes the highly nutritious hemp hearts for their nutty and creamy texture, Black Chinese Vinegar, and a few other ‘twists’ that make it irresistible!

It never fails to elicit a reaction when I serve it, rapidly followed by a request for the recipe. So here here is it is, my first published recipe of 2022…

Dragon Sauce

Any Season Dragon Sauce

The sauce features bold umami flavours like soy sauce and nutritional yeast, balanced out with sweet maple syrup. Cashews provide a creamy texture and a hint of garlic brings a touch of heat.

You really have to try this sauce for yourself to truly understand how the flavours work so well together! Fortunately it comes together quickly in a blender, and keeps for up to one week in the refrigerator. It really is simple.

Dragon Sauce is the perfect condiment for your next meal prep session, so check your pantry ASAP for the ingredients.

Dragon Sauce

Ingredients and dishes that pair well with this recipe

Dragon sauce is my Number 1 condiment for building a power bowl. It never fails to liven up the ingredients, even a simple bowl of rice and roasted vegetables.

The Power Bowl Magic Formula is Grains + Proteins + Vegetables + Condiments + Garnish — and this condiment tops the list!

Here’s what I love to serve with Dragon Sauce:

  • Rice of all kinds, as well as grains, like quinoa.
  • Chicken, roast or grilled kebabs.
  • Tofu. Crispy sesame stir-fried tofu is our favourite.
  • Any roasted or grilled vegetables.
  • Noodles. Specifically Asian-style, such as rice vermicelli, soba noodles and glass noodles.
  • Lentils, and pulses of all kinds.
  • Winter squash, simply roasted or stuffed.
  • Steamed or sautéed greens vegetables, such as broccoli, chard, spinach or green beans.
  • Crunchy raw vegetables and sprouts such as red cabbage, grated carrot and bean sprouts.

TIP: Serve the sauce at room temperature for maximum umami flavour. Never cold!

dragon sauce

Add this crazy delicious umami sauce and my Quinoa Power Bowl Base to your cooking repertoire and you’ll be set for healthy eating in any season. Don’t forget to serve a jar of quick-pickled red onions and a variety of seeds on the side.

Dragon Sauce

Any Season Dragon Sauce

A versatile flavour-bomb of a sauce, delicious on both plant and meat-based meals, in any season.
4.67 from 3 votes
Print Pin Rate
Course: Condiments
Cuisine: American
Keyword: Vegan
Essential Ingredient: olive oil
Prep Time: 10 minutes
Soaking: 10 minutes
Total Time: 20 minutes
Servings: 8 people

Ingredients

  • 1/3 cup raw, unsalted cashews
  • 1 Tablespoon hemp hearts
  • 1/3 cup nutritional yeast
  • 1 teaspoon black Chinese vinegar or apple cider vinegar
  • 2 Tablespoons Tamari soy sauce
  • 1 Tablespoon pure maple syrup
  • 1 clove garlic chopped
  • 1/2 teaspoon flaky sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup extra virgin olive oil

Instructions

  • In a small bowl, combine the cashews and hemp hearts. Pour hot water to cover and soak for 10 minutes.
  • In the meantime, combine the following ingredients in a blender: yeast, vinegar, soy sauce, maple syrup, garlic, salt and pepper. Add 2 Tablespoons of lukewarm water.
  • Drain the cashews and hemp hearts in a fine-mesh sieve, discarding the soaking liquid. Add them to the blender.
  • Blend the ingredients until smooth. You will need to stop the blender and scrape down the sides a few times.
  • With the blender running on low, drizzle in the olive oil. The mixture will thicken slightly. This is your dragon sauce!
  • Scrape the sauce into a pint jar. Use immediately or refrigerate for up to one week. Bring to room temperature before using.
About Aimee

Cooking has always been Aimée's preferred recreational activity, creative outlet, and source of relaxation. After nearly ten years in the professional cooking industry, she went from restaurant to RSS by trading her tongs and clogs for cookie cutters and a laptop, serving as editor here at Simple Bites. Her first book, Brown Eggs and Jam Jars - Family Recipes from the Kitchen of Simple Bites, was published in February 2015.

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Comments

  1. I currently have a bag of cashews on my counter… it’s like you were reading my mind!! I’m on it!!!💪

  2. Aimée, I’d love to try this sauce! Only problem is, one of my sons is allergic to most nuts. Can I replace the cashews with something else? Thanks!

    • Hi Cecilia, Great question! Yes you can use sunflower seeds or a mix of sunflower and pumpkin seeds.

      If you don’t have a super powerful blender, use a sunflower seed butter (about 1/4 cup) that’s already nice and creamy. Tahini is delicious too!

  3. 5 stars
    This sauce is so addictive! It is similar to the White Water cook book Glory Bowl recipe if you love this style sauce. I made it for tofu bowls for dinner and put it on everything else for the entire next day. Thank you for a fabulous recipe! Also I have now made your cranberry curd pie for both Thanksgiving and Christmas, but served it in a graham cracker crust with lightly sweetened whipped cream. We absolutely loved it!! I also used the curd in my daughter’s birthday cake so it is serving us very well.

  4. NorCal Ellen says

    4 stars
    The sauce tastes delish and I’m looking forward to making a bowl (like the one you pictured) for dinner tonight. I wasn’t very careful and added everything, including the oil, to my blender. Well, too late to add the oil after blending the rest. It seems to have come out just fine though; creamy and mixed well. Yay for one less step I suppose!

  5. NorCal Ellen says

    5 stars
    Just served up this recipe for dinner and noticed that I had given only 4 stars when I should’ve given 5! My but it was delicious and so very simple. Really took my dinner to the next level! Thank you Aimee.

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