Vegan BBQ Sauce

5 from 1 vote

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.

Prep Time5

Cook Time20

Total Time25

Course: sauces

Cuisine: American

Diet: Vegan

Servings: servings

Calories: 29kcal

Author: Alison Corey

Equipment

saucepan

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

Tips for Making Vegan BBQ Sauce

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.

Storage

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.

Nutrition