Wonderfully flavorful with no anchovies or fish sauce, enjoy the deep umami richness of plant-based vegan Worcestershire sauce. So easy to make at home and stores for months!
Worcestershire sauce is one of those condiments that many people are surprised to learn is not actually vegetarian.
It’s the highly spiced cousin to soy sauce, and usually contains anchovies or fish sauce to give it that flavor-loaded umami that perks up all sorts of dishes, from soups to sauces.
But vegetarians and vegans, get ready to cheer, because we’re going to make homemade sauce today that’s not only vegan, but is, I think, better than the stuff from the store, with or without the anchovies.
Now, please don’t panic about the long ingredient list for vegan Worcestershire sauce: I bet you already have 90% of the ingredients in your pantry, and if you do have to buy the molasses or the tamarind, it will store a long time.
Also, as a cook, this is a condiment you can easily incorporate into your family’s plant-based dishes without worry about push-back from omnivores. Most people have never tasted Worcestershire sauce out of the bottle — they simply enjoy the condiment because it perks up the base flavors of a recipe.
Plus, between you and me — and, in developing this recipe, I have had more spoonfuls of Worcestershire sauce than I ever thought I would in my life, lol — I think fresh, homemade sauces always crush store-bought sauces. And this vegan Worcestershire is no exception. I hope you’ll take a little chunk of one Saturday afternoon and give this a try.
Vegan Worcestershire Sauce
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon dried mustard
- 1/4 teaspoon onion powder
- 1/8 teaspoon chili powder
- 1/8 teaspoon ground cloves
- 1/8 teaspoon freshly ground black pepper
- 2 teaspoons olive oil
- 1 tablespoon minced shallot
- 1 clove garlic minced
- 1/2 cup apple cider vinegar
- 1/4 cup water
- 1/4 cup tamarind paste
- 1/4 cup molasses
- 1 tablespoon tamari
- 1 tablespoon lemon juice
- 2 sheets seaweed snack (2" x 3")*
- Add the dried spices to a sauce pan and heat over medium until toasty and fragrant.
- Add the oil, shallot, and garlic, and stir to create a paste. Heat for 2 minutes.
- Add the liquids and bring to a simmer.
- Crumble the seaweed sheets into the sauce and remove the pan from the heat. Let steep for 10 minutes.
- Blend in a blender until smooth, and strain through a sieve into a jar.