Homemade Vegan Worcestershire Sauce

When you cook a lot, like I do, you count on having a number of staples in your pantry. For me, I usually know when I use the last of a staple and immediately put it on a grocery list, even if I won’t be using it for weeks. When it comes time to make a menu for the week and make my grocery list, I don’t even bother looking to see if I have butter, milk, olive oil, vegetable oil, salt, pepper and other things like that.

One of those items is Worcestershire sauce. I can’t say I use it all the time but I bet it ends up in at least three or four recipes a month. As I rarely use more than 1-2 tablespoons in a recipe, it tends to last a long time.

Several months ago I was deep into a recipe with frying pans going and went to my pantry and looked for my Worcestershire and….nothing. I couldn’t believe it so I ended up touching each bottle to make sure it wasn’t my beloved sauce. Still nothing.  So what does any cook do? I went to the internet and searched for substitutions. I found the recipe below and luckily had all the ingredients on hand.

Homemade Vegan Worcestershire Sauce

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The taste was close enough to work and if you are vegan or having vegan guests (or ones with anchovy allergies), this is a quick alternative.

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A handful of spices, soy sauce and vinegar.

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Throw it all into a saucepan and simmer.

Homemade Vegan Worcestershire Sauce

prep Makes about 1 cup ∙ source Marthastewart.com


  • 2 cups apple-cider vinegar
  • 1/2 cup soy sauce
  • 1/4 cup light-brown sugar
  • 1 teaspoon ground ginger
  • 1 teaspoon ground yellow mustard seed or dry mustard
  • 1 teaspoon onion powder
  • 1 clove garlic, crushed
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon freshly ground black pepper


Step 1 Place all ingredients in a medium saucepan. Bring to a boil over medium-high heat; reduce heat to a simmer and cook until liquid is reduced by half, about 20 minutes. Strain through a fine-mesh sieve and let cool completely before using. Worcestershire sauce may be stored in an airtight container, refrigerated, for up to 3 months.

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Categories: Condiment, kosher, Low Carb, Recipes, vegan, Vegetarian

Author:The Ranting Chef

Check out the best recipes at rantingchef.com

8 Comments on “Homemade Vegan Worcestershire Sauce”

  1. September 13, 2014 at 11:16 am #

    How interesting! I always wondered what was in Worcestershire Sauce. I don’t cook enough, or use enough Worcestershire Sauce to bother making it – but this sounds really good! Of all your recipes, I still fall back on the Diablo Shrimp from April of 2012. Simple, and simply delicious!


  2. September 14, 2014 at 2:06 pm #

    Reblogged this on The Vampire Diet and commented:
    Even though martha stewart is the exact opposite of the aesthetic I want to create in “the vampire diet” I have to grudgingly admit a vegan worcestershire sauce is a good idea.


  3. heartofthehome
    September 14, 2014 at 8:10 pm #

    I am going to have to try this, looks great.


  4. rachez
    September 15, 2014 at 3:43 am #

    I always wondered too! looks yummy I’ll have to try it 🙂 thanks!!


  5. September 16, 2014 at 4:02 pm #

    Nice! Sometimes quick substitutions turn out great.


  6. September 16, 2014 at 11:50 pm #

    Also…if you substitute the soy sauce with tamari it will be gluten-free. Thanks! I am going to try it.


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