Vegan Worcestershire Sauce
This gluten-free 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!
Ingredients
- 1 tbsp 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
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.
