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This vegan Worcestershire sauce is about as close as it gets to the original. Made with tamarind, apple cider vinegar, and warm spices, it delivers a deep, complex flavor that’s tangy, salty, and slightly sweet. It’s the condiment your marinades, vegan burger patties, and stir-fries have been missing!
I love a good flavor-packed condiment. Having already made vegan fish sauce, chickpea miso, and vegan oyster sauce, it was only a matter of time before I tackled Worcestershire sauce, arguably one of the most iconic condiments in the world. It finds its way into everything from marinades and stews to Bloody Mary and Caesar dressing, yet most store-bought versions contain anchovies, making it a no-no for vegans.
My homemade version skips the fish, the barrels, and the years-long fermentation. And unlike many recipes out there, it doesn’t rely on soy sauce either, making it completely gluten-free. Is it identical to the original? Not quite. Will you miss it? Honestly, no.
How does it compare to traditional Worcestershire sauce? My version is slightly saltier than the original – 4.1g of salt per 100g versus around 2.3g for traditional Worcestershire sauce. I developed it that way intentionally, to mimic a brand I love and could no longer find here (Geo Organics). In practice, the difference is minimal. It just means your dish gets a touch more seasoning from the sauce. The sweetness and tanginess are identical to the original, though.
⭐️ The Highlights
- Close flavor to traditional Worcestershire sauce. The same tangy, slightly sweet, savory flavor without the anchovies! This sauce is also soy-free and gluten-free.
- Ready in 10 minutes. Prepare the tamarind juice, then combine everything in a pot and simmer for a few minutes. Done.
- Works anywhere the original does: Marinades, stews, salad dressings, burgers, BBQ sauce, vegan meatballs, and even cocktails!
🧂 What You’ll Need
- Apple cider vinegar – It brings that sharp acidity that makes Worcestershire sauce so distinctive.
- Tamarind – Tamarind paste provides that sour, almost fruity depth.
➜ Where to buy: Look for it in Asian or Indian supermarkets. Make sure it’s pure tamarind paste (often sold as a block), not sweetened tamarind chutney or tamarind candy. - Molasse – For color and a subtle bitterness.
➜ Substitute: Use dark brown sugar or date syrup. - Spices – Garlic and onion powder, ground cloves, and chili powder. Use chili powder, which contains different spices, not ground chili.
- Sugar – White sugar balances the acidity. For a refined sugar-free option, replace it with maple syrup or coconut sugar. Just keep in mind that those will slightly alter the sauce’s flavor.
- Salt – As I mentioned earlier, this version is a bit saltier than traditional Worcestershire sauce. For a saltiness similar to the original, use only half the salt.
🥣 Step-by-Step Instructions
- Make tamarind juice. Pour hot water over the tamarind paste. Use a spoon to mash the tamarind and let it sit for about 10 minutes.
- Strain the juice. Then, strain the tamarind pulp, keeping only the juice.
- Combine all of the ingredients. Add the tamarind juice, apple cider vinegar, sugar, molasses, spices, and salt to a pot.
- Simmer. Bring to a boil and simmer for about 5 minutes. Let it cool completely before transferring to a clean glass bottle.
📔 Pro Tips
Don’t skip the simmer. Even though it’s a short simmer, it mellows the acidity of the apple cider vinegar, dissolves the sugar, and allows the flavors to meld.
Let it rest. From my experience, the sauce tastes even better after one night in the fridge. At first, you may find the cloves and chili overpowering, but the flavors will meld after a few hours.
🍔 Where to Use It
This vegan Worcestershire sauce works everywhere you would use the original! This means you can use it in:
- Marinades: Combine it with soy sauce, maple syrup, garlic, and oil to marinate tofu, vegan chicken, or tempeh.
- Burgers and meatballs: Mix it into the TVP mixture or store-bought vegan ground meat to season it. It also works great in vegan meatloaf.
- Dressings: Mix 1-2 teaspoons with 1 cup of vegan mayo, 1 tsp Dijon mustard, 1 clove of garlic, and 1-2 tbsp of lemon juice for a quick Caesar salad dressing!
- Stews: Finish your stews or soups with 1-2 teaspoons of the sauce to add depth.
- Stir-fries: Stir in 1-2 teaspoons toward the end of cooking. This works for vegetable and noodle stir-fries.
- Cocktails such as Bloody Mary, Sangrita, or Red Snapper use it as an ingredient to add complexity and a hint of sourness.
❄️ Storing
- To store: You can store this sauce in the fridge for up to 1 month. Give it a quick shake before using.
💬 FAQs
No. Classic Worcestershire sauce is not vegan as it contains anchovies.
It’s quite complex, but I would describe it as very tangy, savory, and a bit sweet with a peppery note.
You could replace it with 1/2 cup water and a tablespoon of balsamic vinegar or lime juice, but the flavor won’t be as complex. The best option remains tamarind juice.
No. There is no need to thicken this sauce as it’s not supposed to be thick.
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Vegan Worcestershire Sauce
Ingredients
- 2 tsp tamarind paste
- 1/2 cup (120 ml) boiling water
- 1/2 cup (120 ml) apple cider vinegar
- 3 tbsp (36 g) granulated white sugar
- 1 tbsp (17 g) molasses
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp chili powder
- 1/8 tsp ground cloves
- 2 and 1/4 tsp salt
Instructions
- Make the tamarind juice. Add the tamarind pulp to a bowl and cover with the boiling water. Use a spoon to mash the tamarind into small pieces. Allow the tamarind to sit for about 10 minutes. Then, strain the tamarind pulp through a fine-mesh sieve. Use the back of a spoon to press the pulp to get as much juice as possible. Discard the pulp.
- Combine all of the ingredients. Add the tamarind juice, apple cider vinegar, sugar, molasses, garlic powder, onion powder, chili powder, ground cloves, and salt to a saucepan.
- Simmer. Bring to a boil, then lower the heat to a simmer and simmer for about 5 minutes. Let it cool completely before transferring to a clean glass bottle.
- You can store this sauce in the fridge for up to 1 month. Give it a quick shake before using.
Notes
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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