- 2 tablespoons Dijon mustard
- 1 cup coconut aminos
- 2 tablespoons coconut sugar
- 2 tablespoons apple cider vinegar
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon cinnamon
- 1 teaspoon sea salt
- 1 teaspoon pepper
- Mix all ingredients in a large bowl. Whisk until well-combined.
- Pour mixture into an airtight container and store in fridge for up to one month.
If you’ve ever cooked with beef before, it’s likely you have a bottle of Worcestershire sauce hanging around in the pantry somewhere. In fact, the condiment has quite a few uses that you might not have considered before. But while the sauce can add a lot of flavor to dishes, I steer clear of using conventional store-bought Worcestershire sauce. Instead, I make my own homemade substitute for Worcestershire sauce. Here’s why I do it — and how you can make it, too.
What Is Worcestershire Sauce?
Wondering what is in Worcestershire sauce? Traditional Worcestershire sauce ingredients include vinegars, onions, garlic, molasses, tamarind, anchovies, sugar, salt, chili pepper and cloves. With a number of ingredients, this sauce packs some serious flavor. The sauce original came to be by two chemists, John Wheeley Lea and William Henry Perrins in Worcester. The original recipe, since it contains anchovies, is not vegetarian- or vegan-friendly (although my Worcestershire sauce alternative is a vegan substitute for Worcestershire sauce (at least, the traditional, pre-made kind).
Why I Don’t Use Conventional Worcestershire Sauce
Many times, we don’t give too much thought about what goes into the condiments, sauces and other ingredients we use in our cooking. But it’s really important to check out the ingredients lists of these items — a lot of times, you’re getting a whole lot more than you bargained for!
Take Worcestershire sauce, for example. This strong-smelling condiment is great for beef marinades, gravy recipes (like in this shepherd’s pie recipe) and more … But the ingredients of most Worcestershire sauces sold in stores aren’t something you’d eat otherwise. That’s why I’ve created this substitute for Worcestershire sauce in meatloaf, substitute for Worcestershire sauce in beef stew, substitute for Worcestershire sauce in sloppy joes … It seriously works in any recipe you’d traditionally use store-bought Worcestershire sauce in.
The problem with the store-bought Worcestershire? Many brands these days contain high fructose corn syrup, for one. This highly processed sweetener has been linked to diabetes and high blood pressure. (1, 2) It can also contribute to leaky gut syndrome. And that’s just one ingredient! No thanks.
I don’t know about you, but I like having more control over what I’m putting into my body. And when conventional Worcestershire sauces include various troubling ingredients, I prefer to make my own.
Here’s what you’ll get in a serving of this substitute for Worcestershire sauce (based on 1 tablespoon):
- 8 calories
- 0.23 grams protein
- 0.07 grams fat
- 1.73 grams carbohydrates
- 1.05 grams sugar
- 122 milligrams sodium (8 percent DV)
- 4.8 milligrams vitamin C (6 percent DV)
How to Make Paleo, Vegan Worcestershire Sauce
So if you’ve been wondering, “What can you substitute for Worcestershire sauce?,” I’ve got the recipe for you! You can whip this up in just five minutes with no special equipment or ingredients. Don’t worry about using it all at once, either. Made with Dijon mustard, coconut aminos, apple cider vinegar and seasonings, this homemade Worcestershire sauce will keep for up to one month in the refrigerator. Let’s dive right into how to make Worcestershire sauce, following this Worcestershire sauce recipe step by step … Spoiler alert: it’s incredibly simple.
Add all of the ingredients to a large bowl.
Whisk everything up until the Worcestershire sauce is well-combined. No lumps here!
That’s all … Use in your favorite recipes to add a little extra flavor.
Pour any unused Worcestershire sauce into an airtight container. This will keep in the fridge for up to one month.
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