Can't find vegan Worcestershire sauce at the store? Make your own! It can be done in about 10 minutes with a handful of pantry staples you probably already have on hand!
- ½ cup apple cider vinegar
- ¼ cup unsulfured molasses
- 5 tablespoons soy sauce
- 1 tablespoon organic granulated sugar
- 1 teaspoon prepared mustard
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 tablespoon cold water
- 1 teaspoon cornstarch
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Stir the vinegar, molasses, soy sauce, sugar, mustard, onion powder, garlic powder, cloves, and salt together in a small saucepan and set it over medium heat.
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Bring the mixture to a simmer, stirring as it heats up to dissolve the sugar.
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Once the mixture comes to a simmer, lower the heat to keep it at a low simmer. Let it cook for about 4 minutes, stirring occasionally.
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While the sauce simmers, stir the cold water and cornstarch together in a small container, until the cornstarch is fully dissolved.
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After the sauce has simmered for four minutes, stir in the cornstarch mixture. Let the sauce simmer for another 30 seconds or so. It should thicken very slightly.
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Remove the pot from heat and let the sauce cool.
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Transfer the sauce to an airtight container and refrigerate until ready to use.
To make this recipe gluten-free, substitute gluten-free tamari or liquid aminos for the soy sauce.