If you’ve followed us for a while, you know I’m a fan of all things spicy. I’m the one adding hot sauce to everything. So naturally, this vegan sweet and spicy chili sauce has earned a permanent spot in our fridge.
It’s sticky, punchy, and just the right balance of heat and sweetness. You can drizzle it over crispy tofu, dunk spring rolls, glaze roasted veggies, or stir it into
If you’ve been buying bottled sauce, this homemade version might just win you over for good because YOU control the ingredients and can tailor it exactly to your taste.
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What Makes This Sweet and Spicy chili sauce so good
Balanced sweet-heat flavor A blend of sugar, vinegar, garlic, and chili delivers a bold taste that’s not one-note.
Thick and glossy A little cornstarch creates that clingy, restaurant-style texture without animal products.
Fast and foolproof From stove to table in under 15 minutes, with zero special equipment.
Customizable heat Use more or fewer chili flakes, or swap in fresh chilies for extra kick.
Truly versatile Works as a dip, glaze, stir-fry add-in, and more.
Ingredients
- water
- rice vinegar (unseasoned)
- sugar
- chili flakes or crushed red pepper
- garlic
- soy sauce or tamari (for gluten-free)
- ketchup or tomato paste (optional)
- cornstarch
- cold water
- salt
- toasted sesame oil (optional)
- maple syrup (optional)
Note: If you’re strictly vegan, choose organic cane sugar to avoid potential bone char processing. Maple syrup works too, but the sauce will be slightly darker and less glassy.
Instructions
Combine the base ingredients
In a small saucepan, add the water, rice vinegar, sugar, chili flakes, garlic, soy sauce, and ketchup or tomato paste (if you’re using it). Sprinkle in a pinch of salt. Whisk everything together until it’s well combined.
Simmer
Set the pan over medium heat and bring the mixture to a gentle simmer. Stir occasionally for 3 to 4 minutes, just until the sugar dissolves and the garlic starts to soften. You’ll start to smell all that spicy-sweet goodness coming together.
Make cornstarch slurry
While the sauce simmers, mix the cornstarch and cold water in a small cup or bowl. Stir until smooth—no lumps! This will help your sauce thicken up nicely.
Thicken the sauce
Turn the heat down to medium-low. Slowly pour the slurry into your simmering sauce while whisking constantly. Keep stirring for 1 to 2 minutes until the sauce thickens and turns glossy.
Taste and tweak the flavor
Give it a taste. Want more heat? Add another pinch of chili flakes. Need a little more sweetness? A teaspoon of maple syrup does the trick. For extra richness, stir in the toasted sesame oil.
Cool and store
Remove the pan from heat and let the sauce cool completely—it’ll thicken a bit more as it rests. Then, pour it into a clean jar or bottle and pop it in the fridge.
Pro tip: If the sauce gets too thick, whisk in a splash of hot water to loosen it. If it’s too thin, simmer a minute longer or add a tiny bit more slurry.
Keeping It Fresh
Store the sauce in an airtight glass jar in the refrigerator. It stays fresh for up to 2 weeks. When serving, always use a clean spoon to avoid introducing bacteria, which can shorten shelf life.
If you want to keep it longer, portion the sauce into silicone ice cube trays or small containers and freeze for up to 3 months. Thaw in the refrigerator and stir well before using.
Benefits of This Recipe
Plant-based Fully vegan and easy to make gluten-free by swapping soy sauce for tamari.
Budget-friendly Uses simple pantry ingredients, saving money compared to store-bought bottles.
Lower in additives No artificial colors or preservatives, and you control the sodium and sugar levels.
Meal-prep friendly A small batch goes a long way, and it pairs with many meals across the week.
Flavor amplifier Elevates simple dishes like rice bowls, roasted veggies, tofu, dumplings, and salads.
Common Mistakes to Avoid
Adding slurry to cold liquid The sauce needs to be simmering when you add cornstarch; otherwise, it won’t activate and thicken properly.
Using seasoned rice vinegar It contains added sugar and salt, which can throw off the balance. Stick to unseasoned.
Not stirring while thickening Cornstarch can settle and create lumps. Whisk constantly for a smooth finish.
Overcooking the garlic High heat can make it bitter. Keep it at a gentle simmer.
Skipping the taste test Chili heat varies by brand. Always adjust heat and sweetness to your preference.
Alternatives
Different sweeteners Try maple syrup, agave, or coconut sugar. Maple adds depth; agave keeps it light; coconut sugar adds caramel notes.
Heat options Swap chili flakes for finely chopped fresh red chilies, sambal oelek, or a touch of sriracha. Start small and build.
Thickener swap Use arrowroot powder instead of cornstarch. Make the slurry the same way, but don’t overcook—arrowroot can thin if boiled too long
Soy-free version Replace soy sauce with coconut aminos. It’s slightly sweeter, so reduce sugar by a tablespoon if desired.
Citrus twist Add 1–2 teaspoons of lime juice at the end for a fresh, bright finish.
Ginger-garlic version Grate 1 teaspoon fresh ginger and simmer with the garlic for a warm, aromatic kick.
Vegan Sweet and Spicy Chili Sauce
Ingredients
- 1 cup water
- 1/2 cup rice vinegar (unseasoned)
- 1/2 cup sugar (organic cane sugar or granulated; see note below)
- 2 tablespoons chili flakes or crushed red pepper adjust to taste
- 3 cloves garlic finely minced
- 1 tablespoon soy sauce use tamari for gluten-free
- 1 tablespoon ketchup or tomato paste optional (for color and body)
- 1 1/2 tablespoons cornstarch
- 2 tablespoons cold water
- pinch of salt
- 1 teaspoon toasted sesame oil optional
- 1-2 teaspoons maple syrup optional
Instructions
- In a small saucepan, combine the water, rice vinegar, sugar, chili flakes, garlic, soy sauce, and ketchup or tomato paste if using. Add a pinch of salt.
- Whisk well, then set the pan over medium heat. Bring the mixture to a gentle simmer, stirring occasionally until the sugar dissolves and the garlic softens, about 3–4 minutes.
- In a separate cup, make a slurry by stirring the cornstarch and 2 tablespoons cold water until smooth.
- Reduce the heat to medium-low. Slowly pour the slurry into the simmering sauce while whisking constantly. Keep stirring until the sauce thickens and turns glossy, 1–2 minutes.
- Taste and adjust. For more heat, add extra chili flakes. For extra sweetness, stir in a teaspoon of maple syrup. If you like a richer finish, add the sesame oil.
- Remove from heat. Let the sauce cool slightly; it will thicken a bit more as it rests. Transfer to a clean jar or bottle.
Notes
- Use organic cane sugar if you’re strictly vegan, as some granulated sugars may be processed with bone char.
- If sauce becomes too thick after cooling, whisk in a little hot water to loosen. Too thin? Simmer a bit longer or add a small amount of slurry.
Wrapping Up
This vegan sweet and spicy chili sauce is simple, fast, and endlessly useful. With a few pantry staples, you get a bright, sticky, restaurant-style sauce that works on almost anything.
Adjust the heat and sweetness to your liking. Keep a jar in the fridge and you’ll always have a quick way to turn a basic meal into something bold and satisfying.
Love this recipe? Check out our full collection of vegan sauces for more delicious ideas! And if you’re looking to share your creations (or get inspired by someone else’s), join our closed Facebook Group, The Peas and Carrots Society, a group of non-judgy folks who welcome all! Nothing but good food, good friends, and good fun!
FAQ
Can I make this sauce less spicy?
Yes. Reduce the chili flakes to 1 teaspoon, or use a mild chili powder. You can also add more sugar or a splash of water to soften the heat without losing flavor.
How do I use this sauce?
It’s great as a dip for spring rolls, dumplings, and crispy cauliflower. Drizzle it over tofu bowls, grain bowls, roasted Brussels sprouts, or use it to glaze baked
Why did my sauce turn cloudy or gummy?
Too much cornstarch or overcooking can cause a gummy texture. Next time, use a level measure, whisk thoroughly, and stop simmering once it thickens. If it’s already gummy, thin it with hot water and whisk vigorously.
Is ketchup necessary?
No. It adds a bit of color and body, but tomato paste or even omitting it entirely will still make a delicious sauce. If skipping, you might add a pinch more sugar or a touch of paprika for color.
Can I can this sauce for shelf storage?
It’s not recommended to water-bath can this recipe as written, since the pH and starch content aren’t tested for safe shelf storage. Refrigeration or freezing are the safest ways to store.
What if I don’t have rice vinegar?
Use white vinegar diluted with a bit of water (3 tablespoons white vinegar plus 1 tablespoon water to replace 1/4 cup rice vinegar), or try apple cider vinegar for a fruitier note. Adjust sugar to balance the acidity.
How do I make it oil-free?
Simply omit the sesame oil. The sauce will still be glossy and flavorful thanks to the cornstarch and vinegar-sugar balance.
Can I double the recipe?
Absolutely. Keep the ratios the same and use a larger pot. Add the cornstarch slurry gradually; you may not need all of it if the larger batch thickens quickly.
