Sharp, tangy, and a little smoky, this vegan Worcester sauce brings all the flavor of the traditional version minus the anchovies. Splash it on burgers, drizzle over veggies, or stir into stews for instant depth.
Ingredients
- 240 ml/8fl oz/ 1 cup apple cider vinegar
- ¼ cup soy sauce or tamari for gluten-free
- 2 tbsp molasses
- 1 tbsp Dijon mustard
- 1 tbsp tamarind paste
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp ground ginger
- ½ tsp ground cloves
- ¼ tsp ground cinnamon
- ¼ tsp black pepper
- ¼ tsp smoked paprika
- ¼ tsp cayenne pepper optional for heat
Instructions
- In a saucepan, combine the apple cider vinegar, soy sauce or tamari, molasses, Dijon mustard, tamarind paste, garlic powder, onion powder, ground ginger, ground cloves, ground cinnamon, black pepper, smoked paprika and cayenne pepper (if using).
Simmer
- Bring the mixture to a simmer over medium heat. Let it simmer for 10–15 minutes, stirring occasionally to combine the flavors.
Cool and Strain
- Remove from heat and allow the mixture to cool completely. Strain through a sieve or fine-mesh strainer to achieve a smooth sauce.
Storage
- Transfer the sauce to a labeled airtight container. Store in the refrigerator for up to 4 weeks.