Homemade Hoisin Sauce (Gluten-Free & Paleo Substitute)
12 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
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
Method
- 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!