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Worcestershire sauce substitute being poured from a measuring cup into a bottle.

Vegan Worcestershire Sauce (GF)

Cook Time: 20 minutes
Servings: 1 cup
Author: Tracy Halasz

Ingredients

  • 1 cup apple cider vinegar
  • ¼ cup soy sauce / tamari
  • 3 tablespoons maple syrup
  • ¾ teaspoon mustard seeds, ground*
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon ginger powder
  • ¼ teaspoon black pepper
  • teaspoon cayenne (optional)

Instructions

  • Place all ingredients in a small saucepan over medium-high heat.
  • Let the sauce come to a boil stirring. Reduce the heat to medium-low.
  • Continue to stir occasionally while the sauce simmers and the sauces reduces for about 15-20 minutes. Worcestershire sauce is a thin condiment.
  • Remove from heat and let cool.
  • Once cool, strain into a clean jar or bottle with a lid and store in the fridge for up to three months.

Notes

Each different brand and ingredient brings a slight different flavor profile so taste as you go to customize this vegan worcestershire to suit your palate and dietary restrictions:
Mustard: I like the earthy flavor toasted mustard seeds brings to the sauce. I dry toast them and then grind them in a mortar pestle. Sub ½ - ¾ teaspoon yellow mustard if you prefer.
Sweetener: use a combination of brown sugar and maple syrup or all of one or the other. The original Worcestershire recipe uses molasses so sub in a teaspoon of molasses instead of some maple syrup if desired.
Vinegar: I use apple cider vinegar as it adds sour and tangy in the perfect balance for this vegan condiment since we are not using tamarind paste which is sour. However, play around with white vinegar or malt vinegar to your taste.
Spices: some recipes call for cinnamon, cloves or allspice. I didn't use them; however add ⅛ teaspoon of any one of them (not all) and see if you prefer the sauce with a hint of fall spices.
Million Dollar Tip: don't miss the million dollar flavor bomb tip in Expert Tips!