This vegan Worcestershire sauce is so easy to make at home with simple ingredients. Whip up a batch and store it for up to 2 months in the fridge!
Worcestershire sauce is something that is very handy to have on hand. Not only does it come up as an ingredient in many recipes, but it’s also just really tasty to add to your meals.
The only issue is that regular Worcestershire sauce contains anchovies or fish sauce, so it’s not vegan. And while you can buy ready made vegan Worcestershire sauce, it’s not necessarily all that widely available across the world.
Which is why making your own is a great idea. And when it’s this easy to do, why ever not.
And if you love making your own delicious homemade sauces then definitely also try our vegan buffalo sauce, vegan bbq sauce and vegan teriyaki sauce.
What You Need To Make This Sauce:
Ingredient Notes & Substitutions
- Soy sauce – if you’re gluten-free then make sure to use a gluten-free soy sauce.
- Maple syrup – we love the flavor that this brings to this sauce, but you could substitute a different syrup or substitute it for light brown sugar.
- Apple cider vinegar – I don’t recommend substituting this at all, as apple cider vinegar has that perfect tangy flavor for this sauce.
How To Make Vegan Worcestershire Sauce
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add apple cider vinegar, water, light brown sugar, maple syrup, soy sauce, onion powder, garlic powder, cinnamon and ground black pepper to a saucepan and heat on medium heat.
- Whisk the sauce while heating to dissolve the sugar and mix it well.
- Heat to a simmer and then turn off the heat and let it cool completely.
- Transfer to an airtight container and refrigerate. It will last for up to 2 months in the fridge.
Recipe FAQ
The main difference is that regular Worcestershire sauce contains anchovies and/or fish sauce, whereas of course the vegan version does not.
Honestly, it tastes almost identical to the regular version, with that slightly sweet, salty tangy taste.
If you keep it in an airtight container in the fridge then it will last for up to 2 months. Just keep an eye on it when it’s past 1 month and use your best judgement on whether it’s still good.
More Vegan Sauces
- Vegan Buffalo Sauce
- Vegan Tartar Sauce
- Vegan Peppercorn Sauce
- Vegan Cheese Sauce (Nut Free)
- Vegan BBQ Sauce
- Vegan Teriyaki Sauce
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Worcestershire Sauce
Ingredients
- ½ cup Apple Cider Vinegar (120ml)
- ¼ cup Water (60ml)
- 2 Tbsp Light Brown Sugar
- 2 Tbsp Maple Syrup
- 3 Tbsp Soy Sauce
- ½ tsp Onion Powder
- ½ tsp Garlic Powder
- ¼ tsp Cinnamon
- ¼ tsp Ground Black Pepper
Instructions
- Add apple cider vinegar, water, light brown sugar, maple syrup, soy sauce, onion powder, garlic powder, cinnamon and ground black pepper to a saucepan and heat on medium heat.
- Whisk the sauce while heating to dissolve the sugar and mix it well.
- Heat to a simmer and then turn off the heat and let it cool completely.
- Transfer to an airtight container and refrigerate. It will last for up to 2 months in the fridge.
Notes
- Apple cider vinegar – I don’t recommend substituting this at all, as apple cider vinegar has that perfect tangy flavor for this sauce.
- Maple syrup – we love the flavor that this brings to this sauce, but you could substitute a different syrup or substitute it for light brown sugar.
- Soy sauce – if you’re gluten-free then make sure to use a gluten-free soy sauce.
- Storing – keep it stored in an airtight container in the fridge where it will last for up to 2 months. Just keep an eye on it when it’s past 1 month and use your best judgement on whether it’s still good.
- This recipe makes around ⅔ cups (160ml) sauce.
Hi Alison,
Do you think I could sub lemon juice instead of the ACV? If so, would it have the same shelf life?
And thank you for the recipe!!
Hi! Looks like a great recipe!
Could you suggest an alternative to soy sauce?
We’re avoiding soy in our household
I would suggest liquid aminos (such as Bragg’s). I’m going to try that.
Great sauce! I love that it’s so easy to make, and tastes great.
Do you think it would freeze successfully, so I can keep it longer? Thanks in advance for your reply.
Thanks for your review Pam! I think it would freeze just fine! 🙂
Question – is the sauce supposed to thicken up or remain liquidy? I want to make sure I have the right consistency. Thank you!
It doesn’t thicken, the consistency stays the same as when you first mix it.
Just made my first batch…really enjoyable thank-you
Yay! Thanks Geoff!
Is cinnamon necessary? I’m wondering what does it add to the sauce? Can I opt out or is it a huge staple?
You can leave it out.
would coconut sugar work as a sub for brown sugar?
Yes! 🙂
I’ve done it with coconut sugar (half quantity compared to brown sugar) it was perfect. I have left the sauce heat a while until it was thickened up ☺️
Thanks so much for your great review Julie!
Great sauce! And I had all the ingredients. It’s a sure thing to flavour my, mostly, tasteless cooking..
I have always enjoyed sauces and other condiments to accompany my meals. So many thanks Alison for this recipe.
You’re very welcome Patt! 🙂
What do you think about date syrup as a substitute for maple syrup?
That would be great! It would likely change the flavor very slightly but I think it would work well.