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Vegan Worcestershire Sauce

Thee Burger Dude
5 from 2 votes
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Ingredients
  

  • 1 cup Vinegar
  • 1/4 cup Soy Sauce
  • 1/4 cup Molasses
  • 2 tsp Caper Brine
  • 1 tsp Capers (minced)
  • 1 tsp Dijon Mustard
  • 1/2 tsp Onion Powder
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Ground Cinnamon
  • 1/4 tsp Ground Ginger
  • 1/8 tsp Ground Cloves
  • Salt & Pepper (to taste)
  • Pinch Xanthan Gum* (optional for thickening)
  • 1 - 2 Tbsp Tamarind Paste* (optional)

Instructions
 

  • Add all the ingredients except Xanthan Gum to a saucepan, whisk and then heat over medium. Bring to a light boil.
  • Reduce heat to medium low, simmer for about 15 minutes or until reduced by about half. You should have about 3/4 cup / 7 oz / 200 ml.
    If using Xanthan Gum to thicken, whisk vigorously while sprinkling in just a dash or two of the Xanthan Gum. Make sure you don't add too much or the sauce will get goopy.
  • Let cool for 10 minutes, then strain (with a fine mesh strainer) into a jar or bottle. Use right away or store in the fridge for up to 1 month.

Notes

*I did try a version using some Tamarind and found that it was good, but there wasn't enough of a difference to warrant including it as a necessary ingredient.
Especially since it's less common than the other ingredients. But if you want to include it, I would add 1 - 2 Tbsp.
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