Inspired by Martha Stewart’s Homemade Vegan Worcestershire Sauce.
This tangy Worcestershire sauce is the perfect recipe to add to your homemade condiments. It’s an easy and fresh alternative to store-bought sauce and can be stored in an airtight container, refrigerated, for up to 3 months!
Makes 2-3 cups
Prep time: 45-60 minutes
Ingredients
2 cups apple cider vinegar
¼ cup tamari or coconut aminos
¼ cup date pure or paste*
1 Tbsp freshly grated ginger or 1 tsp ground ginger powder
1 Tbsp ground yellow mustard seed or 1 tsp dry mustard
1 – 2 tsp onion powder
2 -3 cloves garlic, finely minced
½ tsp cinnamon
Fresh ground pepper
Optional : ¼ tsp cloves / allspice / cayenne
Directions
Place all ingredients in a saucepan and bring to a gentle simmer to reduce the sauce by about ½ the volume. Martha suggests straining the liquid through a fine mesh sieve. However, if you blend the mixture when cool you will have a thick, luscious sauce, perfect for adding the ‘umami’ flavour to your favourite dish. Store in an airtight bottle or jar in the fridge for up to 3 months.
*Using whole pitted dates instead of sugar yields a thicker and more wholesome sauce. Simply soak 4-6 large pitted dates in hot water for 20 minutes. Then blend to puree before adding or use an immersion hand blender to mix all ingredients in the saucepan.
