Homemade vegan Worcestershire sauce is made with easy to find pantry staples and has a depth of flavor that can be added to chili, vegan seitan ribs, or any dish that would benefit from a bit of umami flavor.
Published March 4, 2014 and updated April 24, 2020.
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What is Worcestershire Sauce?
It’s a sauce that has bold flavor and is traditionally made with vinegar, fermented onion and garlic, molasses, spices, citrus, and anchovies.
The sauce is used in dishes that require a rich umami flavor, such as gumbo, stew, and most of our seitan recipes.
How do You Make it Vegan?
Clearly, we don’t use anchovies in our homemade vegan Worcestershire sauce. In place of that salty fish, we use soy sauce and the brine from capers.
Additionally, we add warm spices, molasses, orange juice, and vinegar.
It’s so easy to make.
- All you’ll need to do is add the ingredients to a saucepan and bring the mixture to a boil.
- Reduce the heat to simmer and let it cook for five minutes.
- Remove it from the heat and let it cool, then use a siphon (if you have one) and pour it into a glass jar or a bottle with a lid.
- Refrigerate for one week to let the flavors marry.
How Long Will it Last?
This homemade vegan sauce will last one month in the refrigerator.
When to Use Worcestershire Sauce
Use it whenever you need a full-bodied broth, sauce, or dish.
For vegan cooking, it is a key ingredient in our seitan recipes. It adds a wonderful umami flavor that’s required in meaty dishes.
Vegan Recipes with Worcestershire Sauce
Smoky Southern-Style Meatless Meatloaf
Make our homemade Worcestershire recipe and let us know what you think. We love to hear from you! And, don’t forget to take a picture of your gorgeous creation and tag us @veganosity on Instagram.
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Homemade Vegan Worcestershire Sauce
Equipment
- stove
Ingredients
- 1 cup white vinegar
- ½ cup molasses
- ½ cup soy sauce low sodium if you’re watching your sodium intake
- 3 tablespoon orange juice fresh squeezed without pulp is best
- 1 tablespoon brine from capers
- 2 teaspoon sugar
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon curry powder
- ½ teaspoon black pepper
- ¼ teaspoon ground ginger
- ⅛ teaspoon cinnamon
- ⅛ teaspoon cloves
Instructions
- Add all of the ingredients to a saucepan and stir to combine. Bring the mixture to a boil and reduce the heat to a simmer. Simmer for 5 minutes.
- Let cool and pour in a glass jar with a lid and refrigerate for 1 week to let the flavors marry.
- Store covered in the refrigerator for up to 3 more weeks.
Notes
Nutrition
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Nikki says
I am very excited to try this recipe! I have a question though, when you say "cloves", does that mean garlic cloves? Lol thank you!
Linda Meyer says
Hi Nikki, yes, garlic cloves. 🙂
Darma says
Confused by the response to clarify recipe. Garlic cloves and cloves are very different. I’m pretty sure the recipe calls for cloves, the spice, based on the amount and where it appears in the recipe. Garlic powder is among the first ingredients.
Linda Meyer says
We don't mention garlic cloves in the recipe, only garlic powder and an 1/8 of a teaspoon of cloves. 🙂
Deanna says
Thank you for sharing this delightful vegan recipe. I found it so so versatile and its so delicious I can almost drink it. I found that its a great sub for recipes that call for wine and you only need a small amount.
Linda Meyer says
Thank you so much, Deanna! We're so happy you enjoy it and appreciate that you took the time to let us know. 🙂
Min Nie says
Worcestershire sauce began life as a curry powder which was then turned into a liquid sauce. It is heavily spiced.
Your recipe misses out all of the spices so is not a suitable substitute for Worcestershire sauce although it may taste nice as it is very similar to a standard brown sauce.
Linda Meyer says
Thanks for your input.