Anchovy-Less (And Vegan) Worcestershire Sauce Recipe

One of the most classic condiments of all time is Worcestershire sauce. Originally created in Worcester, England, this versatile sauce can be used in bloody marys, marinades, soups, as well as drizzled on meats and vegetables. It has a distinct tangy flavor that comes from the vinegar, and is one of those condiments that everyone seems to have in the refrigerator door alongside the ketchup and mustard. This recipe for anchovy-less, vegan Worcestershire sauce is brought to us by wellness coach Miriam Hahn who says, "I work with quite a few people who are leaning towards [eating plant-based foods], making this recipe is perfect because we are leaving out the anchovies and fish sauce without sacrificing any flavor." Hahn goes on to say that "Worcestershire is one of my favorite sauces to add to vegetables. It is especially delicious on grilled cauliflower steaks, and sautéed Brussel sprouts." Keep reading to find out how to make this recipe. 

Gather the ingredients for vegan Worcestershire sauce

As you might imagine, we are mostly going to need some pantry staples in order to throw together this easy sauce. To start, grab some apple cider vinegar, soy sauce, water, brown sugar, garlic granules, onion granules, cinnamon, and pepper. Hahn says, "White vinegar is often used, but I like to use apple cider vinegar because it is fermented, offers some probiotic benefits, and I really like the extra flavor it gives the sauce." For soy sauce, low-sodium tamari is Hahn's choice, and she sometimes substitutes coconut sugar for brown sugar. You can also optionally add corn starch to the sauce to thicken it. 

Cook the sauce

First and foremost, add all the ingredients to a small pot, and bring the mixture to a boil, stirring for 2 minutes. Then, lower the heat to a simmer, cover, and cook for 10 minutes. If you prefer a thicker sauce, you can optionally add 2 teaspoons of corn starch to the mixture when it comes to a boil.

Cool the sauce, and serve

Remove the sauce from the heat, and let the sauce cool for about 20 minutes. Then, you can serve it right away, or store for when you want to add some tangy flavor to your next meal or side dish. This sauce will last up to 3 weeks in a sealed container in the fridge.

Anchovy-Less (And Vegan) Worcestershire Sauce Recipe
5 from 26 ratings
This vegan Worcestershire sauce recipe is not only fish-free, but delicious on vegan and meat-filled dishes alike.
Prep Time
Cook Time
spoon and sauce on board
Total time: 32 minutes
  • ½ cup apple cider vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons water
  • 1 tablespoon brown sugar
  • ½ teaspoon garlic granules
  • ½ teaspoon onion granules
  • ¼ teaspoon cinnamon
  • ¼ teaspoon pepper
Optional Ingredients
  • 2 teaspoons corn starch
  1. Add the apple cider vinegar, soy sauce, water, brown sugar, garlic granules, onion granules, cinnamon, and pepper to a small pot.
  2. Heat on medium-high, and bring to a boil, stirring frequently. Let it boil for 2 minutes, then lower to a simmer, and cook for 10 minutes.
  3. Remove from the heat, and let it cool for 20 minutes. Serve, or store in the fridge for up to 3 weeks.
Calories per Serving 21
Total Fat 0.1 g
Saturated Fat 0.0 g
Trans Fat 0.0 g
Cholesterol 0.0 mg
Total Carbohydrates 3.3 g
Dietary Fiber 0.2 g
Total Sugars 2.4 g
Sodium 442.0 mg
Protein 0.7 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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