Whole30 Sweet Onion Teriyaki Sauce
Elevate your favorite dishes with this Whole30 Sweet Onion Teriyaki Sauce, a deliciously wholesome and paleo-friendly alternative to traditional teriyaki sauces. Made with naturally sweet yellow onion, coconut aminos, and medjool dates, this sauce delivers the perfect balance of savory and sweet flavors without any added sugar or soy. Infused with the bold aromatics of fresh ginger and garlic, it’s thickened with arrowroot powder for a velvety texture that clings beautifully to proteins or vegetables. Ready in just 25 minutes, this easy homemade condiment is perfect for stir-frys, marinades, or even as a dipping sauce. Whether you’re following the Whole30 program or simply looking for a healthier sauce option, this gluten-free, dairy-free, and refined sugar-free recipe is guaranteed to satisfy your taste buds!
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Recipe Information
Ingredients
- 1 medium (approximately 200g) yellow onion
- 0.5 cup coconut aminos
- 0.25 cup water
- 4 whole (pitted) medjool dates
- 1 teaspoon apple cider vinegar
- 1 teaspoon (grated) fresh ginger
- 2 cloves (minced) garlic
- 1 teaspoon arrowroot powder
- 1 tablespoon water (for arrowroot slurry)
- 0.5 teaspoon sesame oil (optional for flavor, omit for strict Whole30)
Instructions
Peel and finely dice the yellow onion.
Heat a small saucepan over medium heat. If using sesame oil, add it to the pan and sauté the diced onion until soft and translucent, about 5 minutes. If not using sesame oil, sauté the onion in a few tablespoons of water or broth.
Add the minced garlic and grated ginger to the pan. Stir and cook for another 1-2 minutes, until fragrant.
Pour in the coconut aminos, water, and apple cider vinegar. Stir well to combine.
Add the pitted medjool dates to the saucepan. Reduce the heat to low and let the mixture simmer for 10 minutes to soften the dates and allow the flavors to meld.
Transfer the contents of the saucepan to a blender and blend on high until smooth. Be careful blending hot liquids; vent the blender lid slightly to release steam.
Return the blended mixture to the saucepan over low heat. In a small bowl, mix the arrowroot powder and 1 tablespoon of water to create a slurry. Slowly stir the slurry into the saucepan to thicken the sauce.
Simmer the sauce for another 2-3 minutes, stirring constantly, until thickened to your desired consistency.
Remove the sauce from heat and let cool slightly. Taste and adjust seasoning if needed (e.g., additional coconut aminos for saltiness or apple cider vinegar for tang).
Store the sauce in an airtight container in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.6 g | 3% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2140 mg | 93% | |
| Total Carbohydrate | 118.9 g | 43% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 96.3 g | ||
| Protein | 3.4 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 118 mg | 9% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 997 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
