Homemade Worcestershire Sauce Recipe- Vegan, Sugar Free, Gluten Free

So many times lately when browsing the net for food ideas, I see recipes calling for Worcestershire sauce, but I hadn't made any gluten free vegan Worcestershire sauce, even though I knew how to make it already. I decided finally to throw together a batch, and this time, I decided that not only would I make it gluten free and vegan, I would make it refined sugar free as well.
For those of you on Paleo diets or otherwise, don't fall for impostor recipes for homemade Worcestershire such as this one- you will have wasted your money and your time, making a condiment that tastes like nothing more than flavored vinegar and completely unlike Worcestershire sauce. Worcesterchire sauce is a very complex flavor, and has many ingredients for a reason; using any fewer and the taste won't be as it should.

In my attempt to make a sugar free Worcestershire sauce (and unlike my previous attempt at making sugar free Worcestershire sauce when I used that impostor recipe), I got a winning recipe that tastes pretty similar to the store bought, sugar full, non vegan, and gluten full Worcestershire sauce. No, it isn't carb free or Paleo friendly- it contains gluten free soy sauce, as well as healthy sweeteners molasses and date honey. You can make it with regular honey in place of the date honey, or with coconut aminos or Braggs liquid aminos if you want it soy free.

Here it is. Yes, lots of ingredients, but by golly, its worth it! You won't find something like this in the store, and other than the molasses and honey, the ingredients aren't too expensive.

Worcestershire Sauce Recipe- Vegan, Sugar Free, Gluten Free

1⁄2 cup date honey
2 cups vinegar (I use my homemade kombucha vinegar, but apple cider vinegar or other healthy vinegars other than wine vinegar should work)
1⁄2 cup molasses
1⁄2 cup soy sauce (use gluten free soy sauce to make gluten free)
6 tbsp lemon juice
1 tbsp yellow mustard seeds
1.5 tbsp ground mustard seeds
3 tbsp salt
1 tsp black peppercorns
1/2 tsp ground cloves
1⁄2 tsp curry powder
5 cardamom pods, smashed
1 tsp red pepper flakes
2 cloves garlic, smashed
1 1" stick cinnamon
1 onion, chopped
1 1⁄2" piece ginger, peeled and crushed

1. Heat the date honey in a saucepan on the stove until it starts bubbling/frothing. In regular Worcestershire sauce, you're supposed to melt white sugar until you get a golden syrup that has a slightly caramel/burnt sugar taste. Date honey already has a caramel/burnt sugar taste, so you only need to heat it a drop more to enhance that flavor.

2. Add the rest of the ingredients and boil for 10 minutes.

3. Cool down, and transfer to a container, including all the solids.

4. Refrigerate for 2 weeks, then strain to remove the solids.


How do you enjoy your Worcestershire sauce? I just put some of mine in a beef stew I am making. Homemade Chex mix was always awesome with Worcestershire sauce, only I haven't had that in a while.
Are you vegan? Sugar free? Gluten free? in your home?

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Penniless Parenting

Mommy, wife, writer, baker, chef, crafter, sewer, teacher, babysitter, cleaning lady, penny pincher, frugal gal


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  1. it has honey and syrup in it, its not sugar free

  2. HALF-CUP honey? molasses too? sorry friend, your recipe is LOADED with sugar

    1. http://www.pennilessparenting.com/2012/06/what-do-i-mean-by-sugar-free.html Read this post. It explains by what I mean by sugar free, and why I think this recipe, made with date syrup and molasses is healthier than ones with white sugar.

    2. Leave out the date honey as you take care of the sweetness with the molasses. Leave out salt as the shoyu takes care of the salt part. I left out the curry and added 1T of vegan Worcestershire sauce Will strain it and give it a taste in 2 weeks time.

    3. Molasses is full of sucrose ("sugar"). There are so many things I used to love eating, baked beans, tomato sauce, salad cream &c which I actually have to avoid now because sucrose makes my body produce too much insulin. So..? Do I, and others, have to be isolated freaks or can we have a Worcestershire Sauce without sucrose in it? Fructose (in fruit) and dextrose (in honey) are great sugars and I, as a hypoglycaemic, don't have a problem with those

  3. I wonder if you could sweeten it with stevia instead of molasses and date honey. I'm tempted to try it.

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