This homemade vegan BBQ sauce is sweet but not too sweet. It has just the right amount of smokiness and a perfectly balanced zesty kick. Bonus: It’s easy to make and incredibly versatile.
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Some of us have a love-hate relationship with store-bought BBQ sauce. Sure, it’s convenient, but it never quite hits the mark. Too sweet, too tangy, or too loaded with unwanted additives! There’s always something that takes away from the delight of slathering your favorite foods and veggies in a delicious BBQ sauce.
That’s why I started making my own at home, and trust me—there’s no turning back.
This homemade vegan BBQ sauce recipe is surprisingly easy—it takes just 25 minutes—and the best part? You get to control every single flavor. Whether you like it smoky, spicy, or sweet, this recipe will have you ditching the bottled stuff for good!
Oh, did I mention it’ll cost you way less to make it at home and doesn’t even require a lot of tools and equipment?
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Why You’ll Love This Recipe
It’s Quick and Hassle-Free: This recipe takes just 25 minutes, with 20 of those being hands-off! Once you’ve combined all the ingredients in the saucepan, your job is pretty much done. Give it an occasional stir as it slowly simmers and transforms into a rich, thick, and irresistibly velvety BBQ sauce. Minimal effort, maximum flavor—what could be better?
Perfect Make-Ahead Sauce: With this homemade vegan BBQ sauce, you’ll always be ready for a last-minute backyard barbeque bash. Make it in advance and keep it in your fridge without worrying that it will go bad. Storage tips are at the bottom of the post.
Perfectly Versatile: I use BBQ sauce A LOT! It can be your marinade for tofu, your dressing for sandwiches and veggie burgers, or your dipping sauce for tofu nuggets! Use however you like it.
Ingredients and Notes
Tomato Sauce: Grab a can with minimum additives so it’s easier to flavor the sauce as you like. You can also use tomato ketchup as your base for a sweeter BBQ sauce.
Apple Cider Vinegar: ACV is a must-have in BBQ sauce. It balances the sweetness and gives the sauce a well-rounded flavor profile. You’ll love the zing!
Maple Syrup: The perfect sweetener for a homemade BBQ sauce, maple syrup adds a depth of flavor that is hard to replicate. Agave syrup is a close second.
Molasses: Brings out the flavors, improves the texture, and contributes to BBQ sauce’s dark, rich color.
Soy Sauce: For the much-needed umaminess. Vegan worcestershire sauce will work just fine in a pinch. If you’re making a gluten-free version, use tamari or coconut aminos instead.
Dijon Mustard: It adds a hint of tanginess to the sauce and helps thicken it. Plus, it pairs perfectly with apple cider vinegar.
Spices: We’ll flavor our homemade vegan BBQ sauce with smoked paprika, garlic powder, onion powder, ground black pepper, and salt. If you prefer your sauces spicier, feel free to add a few pinches of cayenne pepper.
How to Make Vegan BBQ Sauce
- In a medium
saucepan , whisk together the tomato sauce, apple cider vinegar, maple syrup, molasses, soy sauce, and Dijon mustard.
- Stir in the smoked paprika, garlic powder, onion powder, cayenne pepper (if using), black pepper, and salt.
- Place the
saucepan over medium heat and bring the mixture to a simmer. Reduce the heat to low and let it simmer for 15-20 minutes, stirring occasionally. This will allow the flavors to meld and the sauce to thicken. - If the sauce becomes too thick, add water one tablespoon at a time until you reach your desired consistency.
- Taste the BBQ sauce and adjust the seasoning if needed, adding more maple syrup for sweetness, vinegar for tang, or cayenne for heat.
- Once the sauce has cooled, transfer it to an airtight container. It can be stored in the refrigerator for up to 1 week.
Recipe FAQS
Of course! This BBQ sauce stays in the fridge for up to a week, so you can double or triple as needed. Remember that you’ll have to simmer it longer to thicken a larger batch.
A bit of cayenne pepper does it for me, but if you’re looking for more options, I highly recommend a teaspoon of adobo sauce from the can of chipotles. A splash of hot sauce will spice it up, too!
Honey and light brown sugar are the most suitable alternatives. Your sauce might taste slightly different, but it’ll be tasty nonetheless. If you’re in a bind and have nothing other than maple syrup, you can increase its quantity for some added sweetness.
Recipe Tips
- If your sauce is too thick, use water to thin it out. However, don’t add all of it in one go. Add a little, mix, and so on until you get it just right. You can also simmer it for a little longer to achieve your desired consistency. But be very careful!
- Use a drop or two of liquid smoke for that nice smoky flavor.
- This vegan BBQ sauce is perfect for grilling tofu, tempeh, and veggies or as a marinade and dipping sauce.
Serving Suggestions
There are so many delicious ways to use this homemade BBQ sauce. Here are some of my favorites:
Veggie Burgers: Spread a layer of this delicious BBQ sauce on your burger buns for an unforgettable bite. A melt-in-the-mouth beef mushroom burger with cheese and BBQ sauce is the best! But that doesn’t mean this sauce tastes less mouthwatering on chicken or veggie burgers. Try to know for sure!
Vegan Baked Beans: Stir some BBQ sauce into a pot of baked beans or use it as a glaze for oven-baked beans.
BBQ Jackfruit Pizza: Swap tomato sauce for BBQ sauce for a yummy twist on a traditional pizza. Use toppings like jackfruit and veggies for a delicious BBQ pizza.
Vegan Pulled Jackfruit Sandwiches: Toss some shredded jackfruit with BBQ sauce and pile it high on your favorite bread or bun. Add coleslaw for an extra crunch!
Dipping Sauce: Everything tastes better when dipped in BBQ sauce, from French fries and onion rings to tofu nuggets and chickpea meatballs. Yummy!
Storage Tips
Fridge: Let the sauce cool to room temperature before transferring it to a mason jar with a tight lid. You can keep the jar in the refrigerator for up to a week.
Freezer: If you’re making a big batch, you can freeze it later. Make sure you use a freezer-safe container and use the sauce within three months. Thaw the sauce in your fridge overnight before using it again.
More Vegan BBQ Recipes!
Recipe
Vegan BBQ Sauce
Equipment
- saucepan
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Ingredients
- 1 cup tomato sauce plain (no extra seasoning)
- ¼ cup apple cider vinegar
- ¼ cup maple syrup
- 2 tablespoon molasses
- 2 tablespoon soy sauce or tamari or coconut aminos for gluten-free
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon cayenne pepper optional for heat
- ¼ teaspoon ground black pepper
- ¼ teaspoon kosher salt
- ¼ cup water
Instructions
- In a medium saucepan, whisk together the tomato sauce, apple cider vinegar, maple syrup, molasses, soy sauce, and Dijon mustard.
- Stir in the smoked paprika, garlic powder, onion powder, cayenne pepper (if using), black pepper, and salt.
- Place the saucepan over medium heat and bring the mixture to a simmer. Reduce the heat to low and let it simmer for 15-20 minutes, stirring occasionally. This will allow the flavors to meld and the sauce to thicken.
- If the sauce becomes too thick, add water one tablespoon at a time until you reach your desired consistency.
- Taste the BBQ sauce and adjust the seasoning if needed, adding more maple syrup for sweetness, vinegar for tang, or cayenne for heat.
- Once the sauce has cooled, transfer it to an airtight container. It can be stored in the refrigerator for up to 1 week.
Notes
- If your sauce is too thick, use water to thin it out. However, don’t add all of it in one go. Add a little, mix, and so on until you get it just right. You can also simmer it for a little longer to achieve your desired consistency. But be very careful!
- Use a drop or two of liquid smoke for that nice smoky flavor.
- This vegan BBQ sauce is perfect for grilling tofu, tempeh, and veggies or as a marinade and dipping sauce.
- Let the sauce cool to room temperature before transferring it to a mason jar with a tight lid. You can keep the jar in the refrigerator for up to a week.
- If you’re making a big batch, you can freeze it later. Make sure you use a freezer-safe container and use the sauce within three months. Thaw the sauce in your fridge overnight before using it again.
Alison Corey
Sweet and tangy with just a hint of spicy kick!