Homemade vegan Worcestershire Sauce

Homemade vegan Worcestershire Sauce

Tangy, spicy, rich and delicious! Worcestershire sauce is one of those must-have kitchen condiments, I love to have in the cupboard as it can add some tangy depth to so many different recipes. Homemade vegan worcestershire sauce and is much easier to make than traditional recipes and gives a substitute for anchovies. Keep reading below to find out how to make it and ideas on what worcestershire sauce is used for.

DIY Worcestershire Sauce recipe

How to pronounce Worcestershire sauce?

First things first, this word is such a mouthful! I am from the UK and it’s one of those words I hear often then when it’s written down, it seems like a completely different word. The phonetic breakdown of the pronunciation is actually ‘WOO-STER-SH-UR’, – nothing like the spelling!

What is Worcestershire Sauce

Worcestershire sauce is a fermented liquid condiment created in the English city of Worcester in Worcestershire, dating back to the first half of the 19th century. The creators went on to be the owners of Lea & Perrins however the sauce has gone on to be a popular condiment across the globe. The traditional English Worcestershire sauce is a ferment of anchovies, sugar, spices, tamarind and malt & spirit vinegar.

Worcestershire Sauce Uses

What is worcestershire sauce used for? It’s a must-have staple in my cupboard, I use this vegan version so often! Traditionally worcestershire sauce is a core ingredient in a Bloody Mary and BBQ Sauce. Also is added to enhance dishes like Welsh Rarebit, Caesar Salad & deviled eggs. In more everyday cooking, easily add it to dishes like chilli con carne, pasta sauce, stews, homemade burgers or as a glaze like with roasted pumpkin seeds. This sauce can be added to any savoury dish that needs an extra kick of flavour!

Ingredients in Homemade vegan Worcestershire Sauce

This recipe is a vegan alternative so is without anchovy and no msg.

  • Apple Cider Vinegar gives a tangy flavour
  • Soy Sauce or Tamari for Gluten Free version to add that salty richness
  • Brown Molasses Sugar to add depth and sweetness
  • Finish with seasoning & spices; mustard, allspice, garlic, onion pepper & ginger

How to make homemade vegan Worcestershire Sauce

Even though I myself am not vegan, you may notice many of my recipes are. I tend to use a lot of vegan alternatives in cooking and are more selective when using animal products. However, for this recipe in particular, making it from scratch, this vegan version is actually quicker and a very straight forward alternative. Especially comparing to the traditional recipe which includes fermenting fish for months!

Essentially, this homemade vegan version requires the ingredients being combined and placed over a medium heat to bring it up a a rolling simmer to infuse the flavours. The sauce is then strained into a bottle or jar to become a fine but sticky liquid.

I use the pulp remains as stock flavouring like adding into a stew or sauce, but if you don’t have a use for it (should be used within 2 days), you can just discard it.

Store this in a dry, dark cupboard and (if not used up before) will last up to 3 months!



The below is comparing this recipe against the classic Lea & Perrins Worcestershire sauce.

vs Lea & PerrinsStore boughtHomemade
Cost€1.69 €1.46
Calories96kcal per 100ml58kcal per 100ml
Ingredient Count129
Sugar / Salt contentSugar 19g per 100ml
Salt 2.9g per 100ml
Sugar 4.1g per 100ml
Salt 2.3g per 100ml
Special DietaryHalal approvedVegan + Gluten Free
Suspicious IngredientsNatural Flavourings
Comments– Natural Flavourings is an umbrella term to describe flavours derived from plant or animal product. Using this term hides what the ingredient is coming from so can often be non-vegan friendly or flavourings like MSG.The differences in cost and ingredients aren’t totally drastic, however if you are into making as much as possible from home, this recipe is easy enough to throw together!
Comparison of homemade vs store bought
homemade vegan worcestershire sauce

Perfect Vegan Worcestershire Sauce

How to make this deliciously rich, tangy, savoury condiment to bring flavour to so many dishes! This recipe is vegan and gluten free.
Cuisine English
Keyword condiments, gluten free, vegan, worcestershire
Cook Time 15 minutes
Servings 100 ml
Cost €1.46


  • 235 ml Apple Cider Vinegar 1 cup
  • 120 ml Soy Sauce or Tamari for GF 1/2 cup
  • 2 tsp Brown Sugar
  • 1 tsp Ground Mustard
  • 1 tsp Allspice
  • 1 tsp Garlic Powder
  • 1 tsp Ground Onion Powder
  • 1 tsp Ground Black Pepper
  • 1 tsp Ground Ginger


  • Add all the ingredients in a sauce pan and stir to combine
  • Place the pan over a high heat and bring up to boil
  • Once reached boiling, reduce the heat and leave to simmer for 15 minutes, stirring occasionally. The liquid will have reduced by over half.
  • Remove from the heat and sieve the mix using a muslin or cheese cloth, straining through all the liquid.
  • Decant into a sterilized container and seal. Leave to cool before using. Will keep up to 3 months!

A key ingredient to homemade BBQ sauce is Worcestershire Sauce so why not give it a try too!

Click the link for the full recipe & video demonstration!

Did you try this recipe? Let us know in the comments below!


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3 thoughts on “Homemade vegan Worcestershire Sauce”

  • I’ve never heard of anyone making their own Worcestershire sauce before–that’s really neat! 😀 I’d love to try it. And thank you for the help on pronouncing the word, LOL! The spelling is so misleading. 🙂

    • Thanks so much, yes and it’s so easy! Yes you’re so right, the spelling is ridiculously misleading!!

  • I’m originally from London, where we just call it ‘Worcester sauce’, pronounced “Wuss-ter’. Hardly anyone in England bothers with the ‘shire’. 🙂
    Thanks for following my blog, which is apprecaited.
    Best wishes, Pete.

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