Vegan Worcestershire Sauce Recipe
All the funky, savory essence of the store-bought stuff, with zero dead anchovies doing the zombie backstroke in it.
Servings: 1.25 cups
Calories: 372kcal
Cost: $3
Ingredients
- ½ cup apple cider vinegar
- ⅓ cup white vinegar
- 2 tablespoons tamarind concentrate
- 1 tablespoon tomato paste
- ⅓ cup tamari
- ¼ cup pickle juice
- ¼ cup molasses
- 2 teaspoons garlic minced
- 1 cinnamon stick
- 1 teaspoon ginger grated
- ¼ teaspoon ground cloves
- 1 teaspoon ground black pepper
- ¼ teaspoon ground cardamom
Instructions
- Combine the apple cider vinegar, white vinegar, tamarind concentrate, tomato paste, tamari, pickle juice, molasses, garlic, cinnamon stick, ginger, ground cloves, black pepper, and ground cardamom in a small saucepan. Whisk a few times to break up the tomato paste and molasses.
- Bring the mixture to a gentle simmer over medium heat, then reduce the heat to low. Simmer uncovered for 15-20 minutes, stirring occasionally, to allow the spices to infuse and the sauce to reduce slightly.
- Remove the saucepan from the heat and allow the sauce to cool. Strain the cooled sauce through a wire mesh strainer into a bowl, discarding any solids that are caught in the strainer.
- Transfer the sauce to a clean glass jar or bottle and refrigerate. Shake well before each use.
Notes
🧂 Clove Encounters of the Third Kind
A level ¼ teaspoon of cloves. Don’t go overboard with any of the spices here.
❄️ Cool It Now
Let it cool before straining. The spices steep longer and leave you with better tasting sauce.
Nutrition
Calories: 372kcal | Carbohydrates: 82g | Protein: 8g | Fat: 1g | Sodium: 4308mg | Potassium: 1545mg | Fiber: 5g | Sugar: 63g | Vitamin A: 221IU | Vitamin C: 5mg | Calcium: 233mg | Iron: 7mg