Make your own homemade allergen friendly worcestershire sauce, but without compromising on flavour. It tastes like the real thing! This recipe uses white vinegar or apple cider vinegar instead of malt vinegar, and coconut aminos instead of soy sauce. You can use this worcestershire sauce substitute for all of the recipes and dishes that call for a traditional worcestershire sauce.
This sauce is gluten-free, dairy free and vegan, paleo and soy free.
Recipe ingredient substitutions
Vinegar substitutes: instead of using white vinegar or apple cider vinegar, you can also swap it out for lemon juice or any other type of vinegar.
Coconut aminos substitutes: instead of coconut aminos, which is a soy sauce substitute, you can also use gluten-free tamari soy sauce or regular soy sauce.
Tamarind paste substitutes: If you aren’t able to find tamarind paste at your local Asian grocery store, you can usually buy whole tamarind at your local grocery store. From there, you can break the shells off of them and pull out the pulp. Remove all of the little stringy bits and then use the remaining pulp.
Maple syrup substitutes: Instead of using maple syrup, you can also use agave syrup, honey or any other liquid sweetener of choice.
Blackstrap molasses substitutes: instead of blackstrap molasses, you can use fancy molasses, or light, dark or medium molasses.
Garlic powder substitutes: Instead of garlic powder, you can use 2 or 3 cloves of fresh garlic. Keep in mind that if you use fresh garlic, the sauce will only be good for up to about 1 week in the fridge.
Onion powder substitutes: Instead of onion powder, you can use about 2 tablespoons worth of fresh white onion, sweet onion or shallot. Keep in mind that if you use fresh onion, the sauce will only be good for up to about 1 week in the fridge.
Salt substitutes: To reduce the sodium content of this recipe, simply omit the additional salt that this recipe calls for. The coconut aminos already contains salt.
Recipe ingredient variations:
There are a number of different ingredients that can be used to make worcestershire sauce. If you want to get creative or add additional flavour, consider adding any of the following:
- Fish sauce
- Chilli pepper extract
- Anchovy paste
- Oyster sauce
- Lime juice
- Black pepper
- Brown sugar
Make this recipe AIP friendly: Use raw apple cider vinegar instead of white vinegar. Otherwise all the other ingredients are AIP friendly.
Make this recipe low FODMAP: Omit the garlic powder and onion powder.
This sauce can be used in a variety of homemade recipes including:
- Salad dressings
- Meat marinades
- Meat pies
- Bloody mary or caesar drink
I quite enjoy pouring it over steak or using it to dip meat in. YUM.
Store it in an airtight container or a mason jar with lid. It will keep in the fridge for up to 1 week. You can also freeze it if you want it longer.
Frequently asked questions
How do I make my worcestershire sauce last longer in the fridge?
To make it last longer, you could potentially add citric acid for fresh squeezed lemon juice (which contains citric acid). This is often used as a natural preservative in sauces and dressings.
How do I make my worcestershire sauce thicker?
To make your sauce thicker, consider adding a small amount of xanthan gum. You don’t need much, and a small amount will go a long way.
Can I make just a small batch of sauce if I don’t need that much?
If you only need a small batch of sauce, simply cut all of the ingredients the recipe calls for in half, or even in quarters if you need even less.
Tried my gluten-free and vegan worcestershire sauce recipe?
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If you liked this recipe, check out my other healthy sauce recipes:
Homemade Worcestershire Sauce Recipe (Gluten & Soy Free)
- 1/3 cup white vinegar (or apple cider vinegar)
- 1/3 cup coconut aminos
- 2 tbsp tamarind paste
- 1 tbsp molasses
- 1 tbsp maple syrup
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- Combine all ingredients into a food processor or high-speed blender and blend until smooth.
- To remove the tamarind pulp from the sauce, top a mason jar with a small fine mesh strainer and slowly pour the sauce through it. You will likely have to pause every few tablespoons and use a spoon to push the liquid through. Simply scrape the spoon along the bottom of the mesh strainer in a circular motion. If you find the strainer is getting clogged, you can empty out the tamarind pulp before pouring more sauce through it. If you don't mind the sauce being thicker and having some tamarind pulp, you can also just skip this step.
- Store the sauce in an airtight container or mason jar with a lid. It will keep in the fridge for up to 1 week. You can also freeze it if you want it to keep longer.
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