Vegan Worcestershire Sauce

Vegan Worcestershire Sauce

I used to always use Lea & Perrins Worcestershire sauce. Once I switched to a vegan lifestyle I began to actually read the ingredients in most of my Condiments {the ones I would just buy and use for recipes} and learned that some weren’t vegan and for instance Lea & Perrins had anchovies in their Worcestershire sauce. No thank you!

I decided to take the time and find a vegan version that I could use for recipes that call for this specific sauce. Low and behold I found what I was looking for. This recipe is from Tanya Barnard.


First, add the apple cider vinegar, liquid aminos, spring water, brown sugar, ground ginger, mustard,  in a small saucepan and whisk thoroughly.

Bring the mixture to a boil while stirring constantly. Simmer for 1 minute.

Remove the pot from heat and let it cool. Store the worcestershire sauce in a glass jar in the refrigerator up to 2 weeks.

Print Recipe
Vegan Worcestershire Sauce
A simple vegan replacement to use in any recipe that calls for Worcestershire sauce!
Prep Time 5 minutes
Servings
cup
Ingredients
Prep Time 5 minutes
Servings
cup
Ingredients
Instructions
  1. Place all of the ingredients listed above in a small saucepan and whisk thoroughly.
  2. Bring the mixture to a boil while stirring constantly. Simmer for 1 minute.
  3. Remove the pot from heat and let it cool. Store the worcestershire sauce in a glass jar in the refrigerator up to 2 weeks.
Recipe Notes

Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!

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