Make your own homemade allergen friendly worcestershire sauce, but without compromising on flavour. It uses white vinegar or apple cider vinegar instead of malt vinegar, and coconut aminos instead of soy sauce.
Measuring cups and spoonsFood processor or high-speed blender
Food processor or high-speed blender
1/3cup white vinegar(or apple cider vinegar)
2tbsp tamarind paste
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.
Above in the blog post I provide recipe ingredient substitutions and variations. I also provide dietary modifications, storage tips and frequently asked questions.