Allergen Friendly Worcestershire Sauce is an easy homemade top 9 allergen friendly flavouring. Our Vegan Worcestershire Sauce is also gluten free and free from fish and soy ingredients.
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- Why We Like This Recipe
- Ingredients
- The Ingredient Low Down
- Instructions/ Directions and Tips
- Substitutions/ Variations / Adaptations
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- Equipment
- Storage and Reheating Instructions
- Top Tip
- What To Serve With
- Other Recipes You May Enjoy
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Why We Like This Recipe
We love this vegan worcestershire sauce recipe because it is an easy sauce to bring a lot of flavour to our meals, safely. It is quick to make this gluten free worcestershire sauce from pantry staples we have on hand. The sauce stores well in the fridge for up to one month. Store bought worcestershire sauce is not safe as it usually contains soy, gluten/wheat, and fish ingredients. In our soy free worcestershire sauce version we mix a flavour as close as we can recreate with alternative ingredients to use as a marinade, beef sauce, and as an ingredient in other recipes.
Ingredients
- Apple Cider Vinegar
- Water
- Coconut Aminos
- Brown Sugar
- Ginger, ground
- Onion Powder
- Garlic Powder
- Cinnamon, ground
- Cloves, ground
- Black Pepper, freshly ground
- Turmeric, ground
- Creamed Horseradish
See recipe card for quantities.
The Ingredient Low Down
Apple Cider Vinegar
The best vinegar for this sauce is Apple Cider Vinegar (ACV). It gives it a perfect tang but if it is not safe for you It can be replaced with another vinegar. White wine vinegar, rice wine vinegar, white vinegar (may be made with wheat) or spirit vinegar are all good substitutes for making this sauce. It is the acidity of the ACV that allows the sauce to be kept in the fridge for a month.
Coconut Aminos
In most worcestershire sauces there is a soy ingredient. Either soy sauce or tamarind sauce (made from soy but it can be gluten free) is mixed with the other ingredients. We replaced the usual soy ingredients and replaced them with coconut aminos. The aminos are a fermentation of coconut sap. If coconuts are not safe for you then this ingredient will not be safe either.
While some countries classify coconuts as tree nuts, such as the United States, other countries such as Canada classify coconuts as seeds rather than tree nuts. It is recommended to check with your medical team before adding coconut products to your diet as many are allergic to coconuts. Your medical team is best for judging what will be safest for you.
Brown Sugar
Brown sugar is basically granulated sugar with molasses. It is important if using this sauce in a vegan dish that the sugar is processed in a way that is vegan. In some countries sugar is still refined with bone char, though this is becoming a less and less common practice it is not considered vegan.
For more information on how most countries refine sugar check out the process at the Canadian Sugar Institute.There used to be some processing that also
Ginger, Onion Powder,Garlic Powder, Cinnamon, Cloves, Black Pepper, Turmeric
All of the spices we use (other than horseradish) are dry and ground. They will provide the longest life for the sauce in the fridge. Substituting for fresh ingredients keep in mind the sauce it will only last in the fridge for a maximum of 3 days.
Another perk of using dry spices is that they are more potent than the fresh versions and you don't need as much. We are starting to see more and more spices packaged on shared lines with top allergens so do always check with the manufacturer.
Creamed Horseradish
We replace the spicyness normally from mustard by using horseradish. It is important to use creamed horseradish which is a paste made of horseradish but is dairy free.The creamed is smoother and blends into the sauce well without chunks of spice.
Some horseradish sauces that are use the descrtiption horseradish cream or horseradish mayo. They are not what we use use here. If you cannot find a finely grated horseradish sauce you can use a thicker one. It should sit for 1 hour in the fridge chilling to help blend the flavours to the desired taste.
Instructions/ Directions and Tips
1- In a small pot combine all the ingredients and mix well.
2- Heat the pot over low-medium heat until the sauce bubbles in a boil.
3- Boil for 2 minutes, whisking continuously.
4- Remove from heat and let cool.
5- When cooled using a funnel, pour the allergen friendly worcestershire sauce into a bottle.
6- Close with a lid and store in the fridge.
Hint: Save an old coconut amino bottle and lid to store the Allergen Friendly Worcestershire Sauce in. Wash it out well and let it dry completely before using.
Substitutions/ Variations / Adaptations
- Horseradish and turmeric - replace with ⅛ teaspoon mustard powder if it is safe for you.
- Spicy - add red pepper flakes or hot chilli oil to the sauce to spice it up a bit.
- White Wine Vinegar - the apple cider vinegar can be replaced with white wine vinegar.
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Equipment
To make this gluten free worcestershire sauce recipe you will need a small cooking pot to cook the sauce on the stove. A whisk to stir the liquid as it cooks down is the best utensil for this recipe. Measuring cups and spoons are needed to measure the correct amount of ingredients. To store the worcestershire sauce a funnel is handy to pour the sauce from the pot into the storage container. We prefer to store it in a glass bottle or jar with lid for storage
Storage and Reheating Instructions
-Fridge
In a sealed jar or bottle the Allergen Friendly Worcestershire sauce will keep for up to 1 month.
-Freezer
Freeze in an ice cube tray in regular cube sizes or mini cubes for 24 hours. After they are frozen, pop the cubes out of the trays and into a sealing plastic bag or a sealing container. They will last for up to 3 months frozen, if in a sealed container.
Top Tip
Make this vegan worcestershire sauce a day or two ahead and leave a jar in the fridge before barbecues or as a sauce. Freeze it in cubes to extend the life and blend into tomato juice for brunch Bloody Mary cocktails.
What To Serve With
Vegan Worcestershire sauce goes really well in drinks like a Bloody Mary, mixed with tomato juice. It is also excellent for making the popular holiday nibbly snack Nuts and Bolts. Steaks and red meat, like lamb and beef are very tasty when marinated in mixes that contain allergen friendly worcestershire sauce.
Mix it with tomato ketchup for a zesty sauce or add it when making our Root Beer Barbecue Sauce instead of coconut aminos. It also is fantastic in Au Jus when a dash is added to change the flavour.
Other Recipes You May Enjoy
Allergen Friendly Seasoning Salt
Dairy Free Ranch Dressing and Dip
Have You Made Our Allergen Friendly Worcestershire Sauce? Please Leave a Comment Below.
Rate our Recipe.
We Love To Hear From You!
📖 Recipe
Allergen Friendly Worcestershire Sauce - GF/SF, Vegan, Top 9 Free
Print Recipe Pin Recipe Add to Collection Add to Shopping ListEquipment
- Small Pot
- Whisk
- Funnel
- Measuring cups and spoons
- Bottle or jar with lid for storage
Ingredients
- 1 Cup Apple Cider Vinegar
- ½ Cup Water
- ¼ Cup Coconut Aminos
- 2 Tablespoons Brown Sugar
- ½ teaspoon Ginger ground
- ½ teaspoon Onion Powder
- ½ teaspoon Garlic Powder
- ¼ teaspoon Cinnamon ground
- ¼ teaspoon Cloves ground
- ¼ teaspoon Ground Pepper freshly ground
- ¼ teaspoon Turmeric ground
- ¼ teaspoon Horseradish, creamed not containing cream not creamy with dairy instead it is blended
Instructions
- In a small pot combine all the ingredients and mix well.1 Cup Apple Cider Vinegar, ½ Cup Water, ¼ Cup Coconut Aminos, 2 Tablespoons Brown Sugar, ½ teaspoon Ginger, ½ teaspoon Onion Powder, ½ teaspoon Garlic Powder, ¼ teaspoon Cinnamon, ¼ teaspoon Cloves, ¼ teaspoon Ground Pepper, ¼ teaspoon Turmeric, ¼ teaspoon Horseradish, creamed not containing cream
- Heat the pot over low-medium heat until the sauce bubbles in a boil.
- Boil for 2 minutes whisking continuously.
- Remove from heat and let cool.
- When cooled using a funnel pour the allergen friendly worcestershire sauce into a bottle. Close with a lid and store in the fridge.
Notes
Allergy Note 1
Always check that each ingredient is safe for you. Reading all the ingredients and labelling as well as checking with the manufacturer should always be done before buying any product. Each person's allergies are different and only you and your medical team can determine what is best for you. Checking with the manufacturer is best practice to see if shared lines, or facilities are used when making any of the suggested products. Just because a product is right for us does not mean it is safe for anyone else. You must do your own research on each product.
Allergy Note 2
If making this recipe for anyone with an allergy always check with them for suitable products and ingredients. Each person knows their allergies best and can advise on what is safe for them to eat. Keep in mind that if making for another person they may not be able to eat it with shared prep surfaces, cooking equipment, and kitchens or other safety reasons.
Allergy Note 3
This is not medical advice. Always discuss your allergies, nutrition, and suitable products and recipes with your medical team before using.
Nutrition
Nutritional Disclaimer
"The Allergen Free Kitchen" is not a registered dietician or nutritionist, does not replace a registered dietician or nutritionist and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend you consult with your medical team to find a registered dietician or nutritionist and for you to calculate the nutritional information. Calories and nutritional values can vary vastly depending on which brands were used and any substitutions used.
Food Safety
- Contact the manufacturer of products, regarding cross contact and ingredients, to ensure they are safe for you
- Always check ingredients for allergens
- Do not use the same utensils on allergen free food, that previously touched allergens
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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