When my family went vegetarian in the 1980’s, my sister had to say goodbye to her favorite condiment, Worcestershire sauce. Sadly, it traditionally has anchovies in it, so that was that. Years later, The Wizard’s Organic Vegan Worcestershire Sauce would come out. And while it was a bit costly, it did the job. These days, some brands can still be pricey, and it isn’t always easy to find at the store. So, I developed this very easy vegan Worcestershire sauce recipe. It takes less than 5 minutes, and bam, you’ve got it ready to go!
This recipe makes ~⅓ cup. Whisk together right before using, because the spices may settle to the bottom. If you don’t like seeing the spices in the sauce, run the sauce through a high speed blender, like a Vitamix or Ninja.
While I have kept this homemade vegan Worcestershire sauce in a sealed container in my fridge for a week or two, it never lasts long. I can always think of something that would taste better with it. I shake it (or whisk it), and it’s good to go.
Use it as a condiment, in mushroom dishes, to marinate seitan for a vegan steak sandwich, in vegan stroganoff, in vegan loose lentil meat sandwiches or to marinate tempeh for skewers on the grill. Or, next time a vegan recipe calls for it, and you’re like, “I don’t have that”…well, in 5 minutes, you will! 😊
Vegan Worcestershire Sauce
¼ cup apple cider vinegar
2 Tbsp molasses
1 Tbsp reduced sodium soy sauce (OR gluten free tamari)
½ tsp ground allspice
½ tsp garlic powder
¼ tsp ground cloves
¼ tsp ginger powder
¼ tsp dijon mustard
Salt, to taste
- 1. Add everything listed in the recipe to a bowl, and mix together with a whisk. Taste, and adjust seasonings (more salt?). Stir right before using.