Ingredients
- ½ cup water (120 ml)
- 2⅔ tablespoons tomato paste (40 g)
- 2 tablespoons apple cider vinegar
- 1½ tablespoons 100% pure maple syrup
- 1⅓ tablespoons low-sodium soy sauce (gluten-free if necessary)
- 1⅓ tablespoons vegan Worcestershire sauce (gluten-free if necessary)
- 1 tablespoon tahini (15 g)
- 1 tablespoon coconut aminos
- 1 tablespoon molasses
- 2¼ teaspoons lemon juice
- 1½ teaspoons yellow mustard
- 1½ teaspoons arrowroot powder
- ½ teaspoon smoked paprika powder
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon chili powder
- ⅛ teaspoon fresh black pepper (about 5 turns)
- 1 drop liquid smoke (optional, sub with more smoked paprika if desired)
Instructions
- Place all of the ingredients into a small saucepan and whisk until combined.
- Bring to simmer over medium heat and gently cook for 10 minutes, whisking occasionally. Lower the heat if the sauce starts to bubble vigorously.
- Serve immediately or allow to cool completely before storing in an airtight container in the fridge.