Vegetarian Oyster Sauce (Vegan, Gluten-Free, Paleo, Whole30)
Homemade Vegetarian Oyster Sauce that's vegan, gluten-free, and with no additives. 5-ingredients only and 15 minutes to make! Makes about 3.5 cups.
Servings: 14 quarter cups
Ingredients
Vegetarian Oyster Sauce Ingredients
- 1.7 oz. dried shiitake mushrooms about 10 pieces
- 1 tbsp finely chopped fresh ginger about 6 thin slices
- 1 tbsp avocado oil
- ¼ tsp + 2 tsp coarse salt
- ½ tbsp + ½ cup coconut aminos
- 2 ¼ cups shiitake mushroom water
- 8 pitted dates
Instructions
- Soak the dried shiitake mushrooms with 4 cups room temperature water overnight. The mushrooms will rehydrate and become soft and juicy.
- Gently squeeze the mushrooms to remove the water. Thinly slice and set them aside.
- In a bowl, filter the mushroom water through a sieve. Also finely chop ginger. Set them aside.
- In a well-heated skillet, add avocado oil. Saute mushrooms with ginger and ¼ tsp salt over medium-high heat for about 4 minutes.
- Add ½ tbsp coconut aminos and keep sauteing for another 1 minute. Off heat and set it aside to cool.
- In a high speed blender, add 2 ¼ cups mushroom water, pitted dates, sautéed mushrooms and ginger, and the remaining salt and coconut aminos. Seal the lid tightly and blend on high for 60 seconds or until the mixture is very smooth. There should be no food chunks.
- Store the mushroom oyster sauce in a sealed glass container in the fridge for up to 2 weeks.
Notes
To freeze: Store the sauce in ice cube trays in the freezer for up to 2 months. Defrost overnight in the fridge. There might be separation between the mushroom mixture and the liquid. Shake the bottle or stir and they will be back to life!
Nutrition
Serving: 0.25cup | Calories: 31kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 56mg | Potassium: 79mg | Fiber: 1g | Sugar: 3g | Vitamin C: 0.1mg | Calcium: 3mg | Iron: 0.1mg
