Hoisin Sauce (Gluten Free, Whole30, Vegan)
You can whip up this authentic lip-smacking homemade gluten-free hoisin sauce substitute recipe in just 15 minutes—and it’s vegan and Whole30-friendly, too!
Servings: 12 tablespoons
Ingredients
- 4 large dried Medjool dates pitted
- ¼ cup sunflower butter
- ¼ cup coconut aminos
- ¼ cup water
- 2 tablespoons rice vinegar
- 1 tablespoon aged balsamic vinegar
- ½ teaspoon Chinese five spice powder
- ½ teaspoon toasted sesame oil
- ¼ teaspoon Diamond Crystal kosher salt
Instructions
- First, use a sharp knife to mince and mash up the dates until they’re the consistency of a thick, sticky paste.
- Next, combine the minced dates with the rest of the ingredients in a small saucepan and bring to a simmer over medium heat.
- Cook, stirring occasionally, for 5 to 7 minutes or until the sauce thickens and darkens. Taste and adjust seasoning if needed.
- Want a smoother sauce? Blitz it with an immersion blender or high powered blender (my Vitamix gets it super smooth) until it reaches your desired consistency. Time to slather this paleo hoisin sauce on everything!
Video
Notes
This condiment can be kept in the fridge in a sealed airtight container for up to 1 week. (If it gets too firm, just stir in a tablespoon or two of water when you’re reheating it.)
Nutrition
Calories: 62kcal | Carbohydrates: 9g | Protein: 1g | Fat: 3g | Fiber: 1g