VEGAN WORCESTERSHIRE SAUCE

VEGAN WORCESTERSHIRE SAUCE

6 T water
6 T brown rice syrup or yakon syrup
1/4 C nama shoyu
2 T apple cider vinegar
1 t barley malt syrup
1 t ginger, ground
1/4 t garlic powder
1/8 t cayenne pepper
pinch cloves, ground
pinch onion powder

In a blender, combine all ingredients and process until powders are dissolved and mixture is smooth. Refrigerate in a glass jar.

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WORCESTERSHIRE SAUCE

This is not a totally raw sauce, and it violates my own beliefs about not using sweeteners, BUT I like it. Go figure. I adapted it from a recipe in The Ultimate Uncheese Cookbook (I recommend this book; although it is not a totally raw recipe book, with imagination, you can adapt many recipes to a raw food regime).

VEGETARIAN WORCESTIRESHIRE SAUCE

6 T water
6 T agave syrup (or brown rice syrup)
1/4 C Bragg’s Liquid Aminos (or nama shoyu)
2 T apple cider vinegar
1 t barley malt syrup (or agave syrup)
1 t ground ginger
1/4 t garlic granules
1/8 t cayenne pepper
barest pinch ground cloves
barest pinch onion granules

Blend all ingredients until well-blended and smooth.
Refrigerate.