Nothing ads depth and tang to a dish quite like Worcestershire sauce, but store brands are full of sugar and soy. Finding a vegan version that is sugar and soy-free is next to impossible. Don’t worry, you can easily make Vegan Worcestershire Sauce at home that’s also paleo-compliant and sugar-free.Print
Vegan Worcestershire Sauce that’s paleo-compliant, gluten-free, soy-free, and refined sugar-free.
- 2 tamarind pods, shells removed
- 1 large garlic clove, sliced
- 1-inch piece fresh ginger, peeled
- 1/2 cup apple cider vinegar
- 1/4 cup plus 1 tbsp coconut aminos
- 1 tbsp water
- 2 tsp Lakanto Golden Sweetener
- 1/4 tsp onion powder
- 1/4 tsp mustard powder
- 1/8 tsp ground black pepper
- Pinch of salt
- Small pinch of ground cinnamon
- Add tamarind pods, spices, sweetener, garlic and ginger to a small saucepan, then add the vinegar.
- Use the same measuring cup to measure the coconut aminos and add to the pan. Swish a tablespoon of water around in the measuring cup to get all the coconut aminos and add to the pan.
- Bring to a boil over medium heat, then reduce to low heat and simmer for 10 minutes. Remove the tamarind pods and simmer another 10 minutes. The liquid will be thick and dark and reduced to about 1/4 cup.
- Strain into a glass container, cover, and refrigerate up to 2-3 weeks. Cool completely and freeze up to 6 months.
Nutrition Estimate Per Serving (1 TABLESPOON) – Calories: 23, Fat: 0, Saturated Fat: 0g, Trans Fat: 0g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Cholesterol: 0mg, Sodium: 337, Potassium: 82mg Carbohydrates: 4.4g total/4.4g net, Fiber: 0g, Sugar: 3.8g, Protein: 0g, Vitamin A: 0%, Vitamin C: 0% Calcium: 0%, Iron: 0% (based on 2,000 calorie diet).
Keywords: WORCESTERSHIRE SAUCE, VEGAN WORCESTERSHIRE, PALEO WORCESTERSHIRE, GLUTEN-FREE, GRAIN-FREE, LOW-CARB, PLANT-BASED, PLANTBASED, SUGAR-FREE, SOY-FREE