Gluten free hoisin sauce recipe (homemade)
Make your own gluten-free hoisin sauce in just 5 mins! This sweet, tangy, and savory sauce is great for stir-fries, pancakes, and dipping. Makes about 1/2 cup.
Servings: 8 tbsp
Ingredients
- 2 tbsp date syrup or 1 oz. pitted dates (6 soft and moist dates)
- ½ tbsp light soy sauce or 2 tbsp coconut aminos
- 1 tbsp unsweetened and unsalted peanut butter or tahini, cashew butter, sunflower seed butter
- 0.1 oz garlic clove grated, or ½ tsp garlic powder
- Small pinch coarse sea salt or to taste
- Small pinch five spice powder
- 0.5 to 1 tbsp water to thin if using pitted dates, add 3 tbsp water to blend.
Instructions
- In a glass measuring cup, add date syrup, soy sauce, peanut butter, grated garlic, small pinches of salt and five spice powder. Start with half tablespoon of water to thin the paste and mix. Add a bit more if the paste is too thick. Taste and see if more salt is needed.
- The sauce should taste savory, sweet, and with a hint of star anise, cloves, cinnamon, and tangy flavor.
- If using pitted dates, blend with a mini food processor with 3 tablespoons of water. Scrap the bowl a few times and blend until it becomes a thicker and almost syrup-ish texture.
- Store the extra in a glass container in the fridge. Best use in 1-2 weeks. If the paste turns too thicker, thin with 0.5 tablespoon water or more until your desired consistency.
Notes
- If you prefer a tangier version, add ½ teaspoon rice vinegar to the sauce. I personally did not like the taste so I didn’t add it to my sauce.
- Traditional Chinese hoisin sauce is made with fermented black bean paste which is harder to find and might not be gluten-free. You can add 1-2 teaspoons of miso paste to mix for an even deeper taste.
Nutrition
Serving: 1tablespoon | Calories: 22kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 68mg | Potassium: 31mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg