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Dragon sauce is a ginger forward creamy sauce that is usually added to buddah bowls – bowls filled with a grain, vegetables, and perhaps tofu chunks that have been baked or fried. But really it’s a perfect sauce for all sorts of things: dipping vegetables, drizzing over roasted vegetables, or just heaping a spoonful on top of plain rice. It reminds me so much of a ginger sauce my husband and I enjoyed at a restaurant called Japanese Village back in the 90s. It was baller, as the kids would say. This one is pretty darn close. And what’s better is that it’s also really quite inexpensive to make.
I originally heard about Dragon Sauce in a number of forums and social media online. There are a few different recipes available for one of the most well known Dragon Sauces, such as the popular Aux Vivres, however almost all of the recipes contained oil – and sometimes quite a bit. This is fine and perhaps tasty, but because I do not consume any oil for health reasons, I couldn’t try them out. I was about to try dropping oil or substituting something else, but I ran across this Dragon Sauce recipe mentioned on a Chowhound forum comment that did not contain the copious amount of oil – however, this recipe did not have specific measurements (heaping soupspoon intermixed with tablespoons and cups… bit open to interpretation!). What I first made was also a bit too sweet for my tastebuds on a salad. So I reduced the maple syrup and enhanced the miso and ginger a bit, made specific measurements, and here is the result.
I have made this recipe in both my Vitamix (high-speed blender), and a food processor. It actually changes the taste a little, because the minced garlic doesn’t entirely blend in and you get a bit of a chunky texture and more pronounced garlic flavor. Both results are good, my husband likes the food processor version a bit better. If you want a sweeter taste, add an additional tablespoon or two of maple syrup (closer to the original recipe I found). Let me know what you think in the comments!
Oil-free Ginger Dragon Sauce
This oil-free dragon sauce is ginger-forward and delicious on your next buddah bowl, vegetable platter, or even just a bowl of rice.
4.77 from 13 votes
Print Pin Rate
Course: Sauces, Spreads & Condiments
Cuisine: Asian, Fusion
Keyword: coconut aminos, garlic, ginger, maple syrup, miso, nutritional yeast, soy sauce, tahini, tamari, white miso
Prep Time: 15 minutes minutes
Total Time: 15 minutes minutes
Servings: 12 Servings
Calories: 49kcal
Author: Jen deHaan
Ingredients
- 1/3 cup ginger minced
- 1/3 cup nutritional yeast
- 3 Tbsp garlic minced
- 3 Tbsp tahini
- 2 Tbsp white miso paste
- 2 Tbsp coconut aminos or tamari, or soy sauce
- 2 Tbsp maple syrup
- 2 Tbsp water
Instructions
Add all ingredients to a food processor or blender, and combine well.
Store in an air tight container in the fridge for up to a week.
Notes
Note that this makes a lot of sauce, a little over a cup and a half. If you do not eat a lot of bowls, or only serve for 1 or 2 people, you may want to cut this recipe in half or reduce.
The ingredients for this recipe are based on and then revised quite a bit from a comment found on Chowhound forums.
Nutrition Facts
Oil-free Ginger Dragon Sauce
Amount per Serving
Calories
49
% Daily Value*
Fat
2
g
3
%
Saturated Fat
g
%
Cholesterol
mg
%
Sodium
164
mg
Potassium
74
mg
2
%
Carbohydrates
5
g
2
%
Fiber
g
%
Sugar
2
g
2
%
Protein
1
g
2
%
Vitamin C
0.9
mg
1
%
Calcium
14
mg
1
%
Iron
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe? Customized it?Let us know how it was in the comments!
Changes and substitutions
If you do not have tahini, you could try using some cashews or white beans instead. I would probably try about 1/4 of a cup or so.
If you do like a sweeter sauce, increase the maple syrup. Try an extra tablespoon, and then go from there as you continue to blend.
If you like the chunky garlic idea mentioned earlier, but want to blend in a vitamix (or your blender removed the chunks), try stirring in a bit extra after you finish blending by hand.
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Jen deHaan
Owner at Plant Based Recipe
Jen is a plant-based nutrition enthusiast and vegan living in British Columbia, Canada. She has over 20 years experience in software, graphics, and art, including many years in Silicon Valley corporations. Jen completed the Developing Healthy Communities graduate program at Tufts University's Friedman School of Nutrition Science and Policy. Jen really likes dogs and dancing too.
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About Post Author
Jen deHaan
Jen is a plant-based nutrition enthusiast and vegan living in British Columbia, Canada. She has over 20 years experience in software, graphics, and art, including many years in Silicon Valley corporations. Jen completed the Developing Healthy Communities graduate program at Tufts University’s Friedman School of Nutrition Science and Policy. Jen really likes dogs and dancing too.
See author's posts
About Jen deHaan
Jen is a plant-based nutrition enthusiast and vegan living in British Columbia, Canada. She has over 20 years experience in software, graphics, and art, including many years in Silicon Valley corporations. Jen completed the Developing Healthy Communities graduate program at Tufts University's Friedman School of Nutrition Science and Policy. Jen really likes dogs and dancing too.
Reader Interactions
Comments
T Bone
The nutrition label does not indicate how much is one serving
Reply
Jen @ Plant Based Recipe
The recipe plugin didn’t offer this to be entered into the label until recently, so it’s not there for many of these older recipes. The number of servings is however available on all recipes. So when looking at how much this produces (about 24 tbsp amount or so), the per-serving is about 2-3 Tbsp.
Reply
Brooke S.
I normally don’t leave reviews for recipes. But this is hands down the best sauce I think I’ve ever had. I’m almost in tears bc of how good it tastes!! (I know I sound loco) I didn’t have miso paste so I just added more water. Thank you thank you thank you!!!!Reply
Jen @ Plant Based Recipe
Fantastic! So glad you liked it!!
Reply
Ronda
PERFECTION! So VERY Delicious! Cray that three ingredients are so great together and make a wonderfully delicious dressing! Thank you SO MUCH!Reply
Ford
PERFECTION! So VERY Delicious!Reply
Mitch
Your nutritional info almost fooled me, this is NOT a lowfat sauce. Raw tahini has 16g of fat per 2 tbsp. Please fix
Reply
Kristen
This makes 12 servings – nutrition info is per serving.
Reply
Jen (PlantBasedRecipe.com)
You do not eat the entire recipe. The nutritional value is per serving. It is accurate, and it is low fat.
Reply
Kathy
absolutely my favorite sauce, add some extra water and it also becomes the perfect salad dressing.
Reply
Jen (@PlantBasedRecipe)
I’m so glad you like it! I do the same for salad dressing and agree 🙂
Reply
Kim
Does the maple syrup add sweetness or does it only balance the flavors? If I don’t want sweetness, would I eliminate the maple syrup or reduce the amount?
Reply
Jen (PlantBasedRecipe.com)
It’s mostly to balance the flavors and try to replicate a typical Dragon Sauce. You may want to test the sauce without before adding any and see what you think. Always a very personal thing 🙂 Can always add bit by bit at the very end to taste, or omit entirely.
Reply
Sam
Delicious!!!Reply
Teemun Store
I love the recipe! thank you!Reply
Teemun Store
So yum! i love it!Reply
Michele
Tasty but a tad salty. I think I will use half the miso next time.Reply
Jen @ PlantBasedRecipe
Definitely the way to go, adjusting for taste! Thanks Michele!
Reply
Tom
This is an excellent sauce! My wife and I were eating dragon bowls up in Montreal and decided to make our own bowls when we got home. This sauce is perfect for the bowls. I added the juice from 1 lime to the recipe and it gave it the citrus flavor we like! Thanks for the great recipe!Reply
Jen @ PlantBasedRecipe
Additional lime sounds great! Thanks so much Tom!
Reply
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