Published: by Denise Perrault · 4 Comments
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Rev up your blender and make the best homemade vegan hoisin sauce recipewithout added oil with an easy gluten-free hack.
Hoisin sauce is thick, dark, fragrant, and bursting with an intense combination of sweet, tangy, and umami flavors. This vegan version of a classic Asian sauce requiressimple ingredientsand no simmering.
Table of Contents
- Why You'll Love This Recipe
- Ingredients, Notes, and Substitutions
- Step-by-Step Instructions
- Pro Tips
- Serving Suggestions
- Frequently Asked Questions
- Related Recipes
- 👩🏻🍳 Recipe
Why You'll Love This Recipe
- Simple ingredients and no searching for vegan versions of oyster sauce orfish sauce.
- Homemade sauce is heads and tails above commercial hoisin sauce. It tastes better and is made without added sesame oil, preservatives, or artificial colors.
- Perfect for Asian-inspired dishes, like PF Chang's vegan lettuce wraps or Mongolian tofu.
- It lasts for at least two weeks in the fridge and is freezer-friendly.
Ingredients, Notes, and Substitutions
Date paste. Dates provide naturally sweet flavor. Follow my recipe for date paste to make your own. Use extra maple syrup as a substitute. If adding granulated date or coconut sugar, you may need to add a little water.
Maple syrup. There are 2 tablespoons of maple syrup to add a little caramel color and flavor.
Miso paste. White miso has a mellow flavor, less strong aroma, and oodles of umami flavor.Traditional miso paste is made from fermented soybeans. Soy-free options are made from chickpeas or fava beans. Black bean paste, not black bean sauce, can also be used.
Soy sauce. is an integral component of the hoisin flavor. If you have dark (more concentrated) soy or gluten-free tamari, you may want to adjust down.
Rice vinegar. Used in Asian cuisine with a mellow, sweet, delicate, and slightly tangy flavor. Rice andwhite vinegarhave different flavor profiles, so don't let the color fool you. Substitute with whitewinevinegar, champagne vinegar, or apple cider vinegar.
Chinese 5 spice blend. An aromatic and spicy mix of fennel, Sichuan peppercorns, cinnamon, cloves, and star anise frequently used in Asian food.
Chili paste. I used Sambal Oelek, made from red chili peppers, vinegar, and salt. Sriracha or Thai red chili paste also works.
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
Step-by-Step Instructions
Option 1: Add all the ingredients and blend.
Option 2: Finely mince or press the garlic and whisk it.
How to Make Hoisin Sauce with Whole Dates
- Add ½ a packed cup of pitted dates to a small bowl and cover them with boiling water. Allow the dates to soak for at least 15 minutes (more if you don't have a high-speed blender).
- Drain the dates, reserving a cup of the soaking water. Place the dates in the blender. Add ½ a cup of water and start blending at a low speed. Gradually increase the speed and add water until the paste is smooth but not too runny.
- Add the rest of the hoisin sauce ingredients once you have thedate pasteon point. Continue blending until you have a smooth sauce.
Pro Tips
- Homemade hoisin has a thick consistency. If you want to thin it, taste it first. If the flavor is already to your liking, add a few drops of water to thin it.
- Add the chili paste/hot saucein increments. Blend, then taste. Chili flavor can accentuate over time. You can always add more.
- Give your hoisin sauce a quick stir before adding it to your culinary creations. The ingredients may settle a bit after sitting.
Serving Suggestions
Easy homemade hoisin sauce has multiple uses beyond the traditionalstir fryand noodles with sesame seeds. It makes a tasty dipping sauce, marinade, or finishing sauce for crispy baked tofu or roasted cauliflower and Brussels sprouts. Add it as a glaze for your favorite veggie burgers or lentil mushroom loaf. Yummy!
To use hoisin sauce as a base for a thinner sauce for veggies and stir-fries, add ½ a cup of hoisin with 1 cup of vegetable broth mixed with a tablespoon of cornstarch. Use this in place of sweet andsour saucefor a change.
Frequently Asked Questions
How do you store homemade hoisin sauce?
Keep hoisin sauce in an airtight container or jar with a lid. Store it in the refrigerator for up to 2 weeks (we’ve never kept it around longer than that). Freeze leftover hoisin sauce ice cube tray slots.
Can you make Chinese 5-spice powder?
To make Chinese 5-spice powder, blend 1 teaspoon of fennel seeds and Sichuan peppercorns, toasted and ground. Combine with 1 teaspoon of ground cinnamon, cloves, and star anise. A little of this flavorful blend goes a long way. If you don't use it all for your homemade hoisin sauce, store the rest in an airtight container or jar. You use it. A teaspoon is agreat wayto enhance aflavorful saucefor stir-fries or other Chinese dishes. It also adds a twist to barbeque sauce.
Is hoisin sauce the same as teriyaki sauce?
Hoisin sauce and teriyaki sauce have different flavor profiles and textures. Hoisin sauce, made from fermented soybeans (miso in our case), has a more complex flavor profile and is thicker. Teriyaki sauce is thinner and usually sweeter than hoisin. Hoisin is traditionally used with Chinese food, whereas teriyaki is associated with Japanese dishes.
Can Hoisin sauce be substituted for oyster sauce?
Our vegan hoisin sauce recipe is an excellent substitute for recipes requiring oyster sauce. Unless specifically designated on the label, most commercial oyster sauces don't contain only vegan ingredients. Choose easy, use hoisin sauce in a 1 to 1 ratio.
Can I use whole coriander seeds rather than ground coriander?
To use whole coriander seeds, grind them before adding them to the sauce ingredients. You'll need ⅔ of a teaspoon of seeds, ground for the equivalent of ½ a teaspoon for the hoisin sauce.
Do you have a question or recipe request or need a cooking tip? Leave a comment below or contact Denise. I’m here to help! If you want more healthy vegan recipes, please subscribe to my newsletter or follow me on Facebook or Pinterest for the latest updates.
If you make this recipe, please leave a ⭐⭐⭐⭐⭐ rating. It’s much appreciated!
👩🏻🍳 Recipe
Hoisin Sauce Recipe (Vegan)
Rev up your blender and make the best homemade hoisin sauce recipe that's naturally vegan, without added oil, with an easy gluten-free hack.
Author: Denise Perrault
Rate this Recipe:
5 from 2 votes
Prep Time 15 minutes mins
Total Time 15 minutes mins
Course Condiment
Cuisine Chinese
Diet Vegan
Servings 16
Calories 49 kcal
Ingredients
- ½ cup date paste - see notes
- 2 tablespoons maple syrup
- ⅓ cup miso paste
- 2 tablespoons soy sauce - use Tamari for gluten-free
- 2 tablespoons rice vinegar
- 2 cloves garlic - peeled
- ½ teaspoon ground coriander
- 1 teaspoon Chinese 5-spice powder
- 1 teaspoon Sambal Oelek - or chili paste
Instructions
Prep and measure the ingredients and add them to a high-speed blender or food processor. Alternatively, finely mince or press the garlic and add it to a medium bowl.
Start at a low speed and gradually increase until you have a smooth, thick sauce. For the bowl method, whisk the ingredients.
Taste the hoisin sauce and adjust the seasonings. Use additional liquid ingredients or a few drops of water to thin the sauce if desired.
Makes 1 cup.
Notes
- To make this recipe with whole dates, place ½ a cup of pitted dates in a small bowl and cover them with 1 cup of boiling water. Soak for 15 minutes, then drain and reserve the soaking water. Blend the dates with ½ a cup of water, adding more until you have a thick paste. Add the rest of the hoisin ingredients and continue blending.
- To make this recipe gluten-free, substitute tamari for soy sauce. Be sure to check the miso paste. Typically, it is gluten-free, but brands can vary.
- Keep leftover sauce in the fridge in a sealed container for 2 weeks or freeze it in covered ice cube tray slots for up to 3 months.
- To make your Chinese 5-spice blend, combine 1 teaspoon each of fennel seeds, Sichuan peppercorns, ground cinnamon, ground cloves, and ground star anise. Toast the fennel and peppercorns if desired, and then use a spice grinder to make the blend.
- Sambal Oelek is an Indonesian chili paste with red chilis, vinegar, and salt. If you substitute with another chili paste, such as sriracha, be mindful that it will have extra garlic or other flavors. You may want to make adjustments depending on your tastes.
- If you use whole coriander seeds, grind them before adding them to the sauce ingredients. You'll need ⅔ of a teaspoon of seeds, ground for the equivalent of ½ a teaspoon for the hoisin sauce.
Nutrition
Calories: 49kcal (2%)Carbohydrates: 10g (3%)Protein: 1g (2%)Fat: 0.4g (1%)Saturated Fat: 0.1g (1%)Polyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 347mg (15%)Potassium: 51mg (1%)Fiber: 0.4g (2%)Sugar: 8g (9%)Vitamin A: 6IUVitamin C: 0.4mgCalcium: 20mg (2%)Iron: 0.3mg (2%)
Nutritional information is an estimation only.
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Reader Interactions
Comments
Ian Jones
Hi - This sounds great, but do you have the measurements in grams, millitres etc, please?
(We don't use cups etc in the Uk and it confuses the hell outa me!)Reply
Denise Perrault
Hi, I emailed you, the conversions are in the recipe card. Happy cooking 🙂 D.
Reply
brigitte ashleigh siebert
Loved this sauce. Easy to make and I didnt have all the spices but followed the suggestions and it worked wonderfully for my asian style cabbage rolls.
Thank you!Reply
Denise Perrault
This is fantastic news! I am so pleased you liked this recipe. It's honestly one of my favorite creations. 🙂
Reply
