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This homemade hoisin sauce is loaded with flavor and has the perfect balance of sweet, salty, and tangy! Hoisin sauce is a must-have in Asian cuisine, perfect for stir-fries, marinades, and glazes. This version is naturally sweetened, vegan, and ready in less than 10 minutes!
I have previously made my own versions of store-bought condiments, such as my char siu sauce, vegan fish sauce, or vegan oyster sauce.
Another sauce I particularly love is the Hoisin sauce. The thing is, most sauces available at the store are loaded with white sugar, preservatives, and colorings. So I decided to make my own version, and let me tell you this: it tastes even better!
What makes my recipe different is that it’s entirely refined sugar-free. Instead of using regular granulated sugar, I went with a combination of maple syrup and one magical ingredient that helps thicken the sauce: dates! That’s right, although it’s quite uncommon, I am using dried dates here. My first tries yielded a sauce that was too thin, and since I didn’t want to use peanut butter to thicken it, I thought that dates might help. It worked!
This sauce is so good that you will want to use it everywhere!
⭐️ Why This Recipe Works
It tastes like the original.
If you are familiar with the store-bought version, my recipe tastes incredibly similar to it! Plus, it has the same thick consistency. I spent lots of time testing different ingredients and ratios, tasting side-by-side with the store-bought version to come up with a taste and texture as close as possible to the original. It’s everything you would expect from hoisin sauce: it’s salty, sweet, and tangy!
My recipe is also refined sugar-free and doesn’t contain any additives!
Quick and easy.
There is nothing complicated about making this sauce. Preparing takes just 10 minutes from start to finish and requires only 7 ingredients + a few spices. The main process consists of adding all of the ingredients to a food processor and processing until smooth. That’s it!
Also, since I only rely on shelf-stable ingredients, you can store the sauce at room temperature for up to 1 month!
The reviews speak for themselves.
Emilia said: “I will NEVER buy hoisin sauce again – trust me. This recipe is AWESOME”.
Tetyana said: “Mmmm. This turned out so good (even with my lemon juice substitute 1 tbsp instead of 2 tbps of vinegar)! I’m gonna throw out the store-bought vegetarian bottles, which are bland in comparison and full of preservatives. Yay!”.
📘 What Is Hoisin Sauce
Hoisin sauce (海鲜酱) is a thick black sauce used in Asian cuisine and, more particularly, Chinese dishes. It is used as a glaze, in stir-fries, or even as a dipping sauce.
This sweet, salty, and slightly tangy sauce could be described as the Chinese version of barbecue sauce.
🧄 Ingredient Notes
This recipe requires ingredients that you probably already have in your pantry. Here is what you will need:
Soybean paste
The only “special” ingredient you might not already have on hand is soybean paste. Also called Doenjang, this dark and thick paste is prepared from fermented soybeans. As opposed to miso, it doesn’t contain rice and has a more pungent flavor.
It’s a key ingredient in this sauce as it brings saltiness and plenty of umami. If you want to get the true hoisin sauce flavor, do not substitute it.
Where to buy: You can buy Doenjang in almost every Asian store, or you can get Doenjang online.
Maple syrup
Hoisin sauce is meant to be sweet and salty, so it needs a sweetener. Since I wanted to keep this recipe on the healthier side, I went with maple syrup.
Substitute: Instead of maple syrup, you can use agave syrup or coconut nectar (use the light kind). I have tried this recipe with both and got great results (agave yields a slightly thinner consistency).
Dates
In addition to bringing extra sweetness, dates help thicken the sauce. They also add a delicate fruitiness and a hint of caramel flavor, taking the sauce to another level.
Opt for soft dates. Stay away from the dry or hard ones, as they would not blend well.
Note: If using Deglet Nour dates, you will need about 5. If you are using large Medjool dates, 3 will be enough as they are much larger than Deglet Nour.
Soy sauce
For extra umami and saltiness.
Vinegar
For acidity and to create the perfect balance of sweet/salty/tangy. Any white vinegar will work. You can use white rice vinegar or regular white vinegar. Do not use seasoned rice vinegar, as this type of vinegar is generally sweetened.
Garlic
While you could use garlic powder, I highly suggest going with fresh garlic for optimal flavor.
Spices
I use a combination of three spices here: ground anise, cinnamon, and coriander. If you have five-spice powder on hand, feel free to replace all of those spices with 1/4 tsp of five-spice powder.
Toasted sesame oil
A drizzle of toasted sesame oil finishes the sauce by adding a delicious nutty aroma!
🥣 How to Make It
- Combine the ingredients. Add all the ingredients to a food processor or blender.
Food Processor vs. Blender
I have tried this recipe with both a food processor and a blender, and both work great! The food processor tends to leave tiny bits of dates, which adds some extra texture, while the blender yields a super smooth consistency. The choice is yours!
- Process. Next, turn on your food process or blender and process for 20-30 seconds or until the sauce is smooth and thick.
- Transfer to a clean jar. Finally, transfer the sauce to a clean glass jar. It is now ready to use!
📔 Tips
Adjust the consistency.
You can easily adjust the thickness of the sauce by playing with the amount of maple syrup and dates. If you prefer a thicker consistency, use a bit less maple syrup and a few more dates. On the contrary, if you want a thinner sauce, use fewer dates.
Play with the sweetness.
I have tried to give this sauce the same level of sweetness as the store-bought one, but if you prefer a less sweet taste, you can reduce the amount of maple syrup. Note that this will also affect the saltiness (you might have to reduce the amount of soy sauce, too).
🔥 Variations
- Make it spicy: Add a teaspoon or two of sriracha for a hint of spiciness.
- Make it smoky: Give the sauce a hint of smoke by incorporating 1/2 teaspoon of smoked paprika or 1/4 teaspoon of liquid smoke.
🍜 Where to Use It
Hoisin sauce is incredibly versatile! Here are a few ways you can use it:
In stir-fries or stews
Stir a tablespoon of hoisin sauce into your veggie or noodle stir-fry toward the end of cooking to season it. It will add saltiness, sweetness, and a hint of tanginess! You can also use it as a seasoning for stews or saucy dishes.
As a dipping sauce
It is the base of the peanut dipping sauce, often served with spring rolls. It can also be served as a dipping sauce with dumplings or egg rolls!
To season noodle soups
Hoisin sauce (called “Tương đen” in Vietnamese) is a key element of Vietnamese Phở and Hủ Tiếu! If you go to any Phở restaurant, you will find bottles of hoisin sauce on the table. People use the sauce to season the broth to their liking.
In marinades or glazes
Dilute a few tablespoons of hoisin sauce with a squeeze of lime, soy sauce, extra sesame oil, chopped ginger, and scallions for a fresh and flavorful marinade! You can then marinate your tofu, tempeh, seitan, or vegan chicken!
❄️ Storing
- To store: Since this recipe only contains shelf-stable ingredients, it will keep for up to 1 month at room temperature or 2 months in the refrigerator!
💬 FAQ
It’s up to you! If you prefer a slightly chunkier sauce, use a food processor. However, if you want a very smooth sauce, use a blender.
You can use light brown miso, but the flavor will be different. Soybean paste works best here.
No, there is no peanut butter used in authentic hoisin sauce.
You can store it at room temperature in a clean glass jar or store it in the refrigerator.
No, this recipe is not authentic, but it tastes very similar to traditional hoisin sauce.
The taste of hoisin sauce varies depending on the brand, but I would say my homemade version tastes 95% similar. It’s not exactly the same flavor, but it’s pretty darn close.
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Easy Hoisin Sauce
Ingredients
- 1/3 cup (80 ml) maple syrup
- 2 (40 g) medjool dates pitted (or 5 small dates)
- 1/3 cup (95 g) soybean paste (or brown miso)
- 2 tbsp (30 ml) soy sauce
- 2 tbsp (30 ml) white rice vinegar
- 1 clove of garlic
- 1/16 tsp ground coriander
- 1/16 tsp ground anise
- 1/16 tsp cinnamon
- 1/4 tsp (1 ml) toasted sesame oil
- 1/8 tsp chili paste (sambal oelek or hot sauce, to taste), optional
Instructions
- Combine the ingredients. Add all the ingredients to a food processor or blender.
- Process. Next, turn on your food process or blender and process for 20-30 seconds or until the sauce is smooth and thick.
- Transfer to a clean jar. Finally, transfer the sauce to a clean glass jar. It is now ready to use!
- Since this recipe only contains shelf-stable ingredients, it will keep for up to 1 month at room temperature or 2 months in the refrigerator!
Notes
Adjust the consistency.
You can easily adjust the thickness of the sauce by playing with the amount of maple syrup and dates. If you prefer a thicker consistency, use a bit less maple syrup and a few more dates. On the contrary, if you want a thinner sauce, use fewer dates.Play with the sweetness.
I have tried to give this sauce the same level of sweetness as the store-bought one, but if you prefer a less sweet taste, you can reduce the amount of maple syrup. Note that this will also affect the saltiness (you might have to reduce the amount of soy sauce, too).Nutrition
Note
This recipe was first released in September 2020 and updated with new process shots and detailed instructions in October 2024. You can find the original photos below.
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
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