Homemade Vegan Worcestershire Sauce
Easy homemade vegan Worcestershire sauce is made without fish, yet has full bodied flavor.
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Servings: 18 servings
Calories: 38kcal
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
Serving: 1tablespoon | Calories: 38kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 364mg | Potassium: 158mg | Fiber: 1g | Sugar: 8g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg
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