Vegan Worcestershire Sauce
Most store-bought Worcestershire sauce is made with anchovies, which quietly rules it out for anyone eating fully plant-based — and that's a frustrating surprise when you're mid-recipe. This homemade version skips the fish entirely and builds the same deep, tangy, slightly sweet complexity from apple cider vinegar, tamarind paste, molasses, and soy sauce. A warm blend of ginger, cinnamon, cloves, and a pinch of cayenne rounds everything out so the flavor is genuinely layered, not flat. You just whisk it all together, let it simmer down for about 15 minutes, and strain it into a jar — that's it. The sauce thickens beautifully as it reduces and clings to the back of a spoon the way a good condiment should. It makes 16 servings, so one batch goes a long way in marinades, stews, stir-fries, or anywhere you'd reach for the classic bottle. Keep it sealed in the fridge and you've got a pantry staple that works for everyone at the table.
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Learn more →Ingredients
16 servings
- ½ cup apple cider vinegar
- 2 tbsp soy sauce
- 2 tbsp tamarind paste
- 2 tbsp molasses
- 1 tbsp brown sugar
- ¼ tsp onion powder
- ¼ tsp garlic powder
- ¼ tsp ground ginger
- ¼ tsp ground cinnamon
- ⅛ tsp ground black pepper
- ⅛ tsp ground cloves
- 1 pinch cayenne pepper
- ¼ cup water
Instructions
- 1
Combine the apple cider vinegar, soy sauce, tamarind paste, molasses, brown sugar, onion powder, garlic powder, ground ginger, cinnamon, black pepper, cloves, cayenne, and water in a small saucepan. Whisk until the tamarind paste and molasses are fully dissolved.
- 2
Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and simmer, stirring occasionally, until the sauce has reduced by about one-quarter and coats the back of a spoon, 15–18 minutes.
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