Sweet, smoky, and deeply savory, this sauce gets its natural sweetness from softened medjool dates instead of refined sugar, while sautéed onion and garlic build a rich, aromatic base. Tomato paste cooks down until it darkens and caramelizes slightly, then gets loosened with a splash of apple cider vinegar and coconut aminos for that classic tangy, umami backbone. Smoked paprika, chili powder, cumin, and a hit of cayenne bring the layered heat and depth you want from a good barbecue sauce, and a long, low simmer thickens everything into a glossy, spoon-coating finish. Blended smooth at the end, it's the kind of all-purpose sauce you'll want to brush on everything from grilled vegetables to roasted chickpeas or jackfruit. It's a simple, plant-based staple that fits neatly into a vegan pantry, ready to spoon over whatever you're cooking next.
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Combine the pitted dates and 2 tbsp warm water in a small bowl and let soak for 5 minutes, until the dates are soft enough to mash. Mash with a fork into a smooth paste and set aside.
Heat the olive oil in a medium saucepan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
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