The best Vegan BBQ Sauce: sweet, tomato-forward, tangy, and smoky. Skip the search for a bottled vegan option and make this at home. It comes together quickly and is perfect for slathering, drizzling, and dipping.
Raised in the South and having spent much of my adult life there, I grew up on barbecue. The ideal sauce is sweet, tangy, jammy, smoky, and thick enough to coat whatever you serve it on—from grilled vegetables and tofu to sandwiches, fries, and dipping platters.
Not every barbecue sauce is vegan, so when I went plant-based I set out to recreate the flavors I loved. After many tests, I developed a sauce that’s rich with tomato, smoky and tangy, and perfectly balanced. It was included in my first cookbook and has only improved with small tweaks over time. Below I’ve shared the recipe, pro tips, and serving ideas so you can make your own favorite BBQ sauce at home.
Is BBQ Sauce Vegan?
Some store-bought and homemade barbecue sauces are vegan, but others include animal-derived ingredients. Watch for honey, gelatin, or traditional Worcestershire sauce (which contains anchovies). Highly strict vegans may also avoid conventionally processed white sugar—opt for organic cane sugar if that’s a concern. This recipe uses vegan Worcestershire sauce and avoids honey, gelatin, and white sugar, so it’s reliably plant-based.
Ingredients
Aromatics: Onion and garlic develop sweet, savory depth when lightly caramelized and form the flavor base for this sauce.
Avocado oil: Used for sautéing. Substitute another neutral oil like canola, grapeseed, or even olive oil.
Tomato paste: Jammy and concentrated — essential for a rich BBQ texture and tomato flavor (1/4 cup).
Ketchup: Adds sweetness, tang, and body. Choose a vegan ketchup or one made with organic cane sugar.
Apple cider vinegar: Provides bright acidity and a subtle fruitiness. Distilled white vinegar or red wine vinegar can be used if preferred.
Molasses: Adds deep caramel notes—use dark or medium molasses.
Vegan Worcestershire sauce: Traditional Worcestershire contains anchovies, so use a vegan variety to keep the recipe plant-based.
Smooth Dijon mustard: For mild heat and complexity.
Liquid smoke: A little goes a long way; 1 tablespoon brings the smoky dimension typical of BBQ sauce.
Soy sauce: For savory, salty depth. Swap low-sodium soy sauce or tamari if desired.
How to Make Vegan BBQ Sauce
Ready in a few simple steps:
- Sauté aromatics: Heat 1 tbsp oil in a medium saucepan over medium heat. Add 1 medium chopped yellow or Vidalia onion and 2 minced garlic cloves. Sauté 4–6 minutes until the onion is translucent.
- Add remaining ingredients: Stir in 1 1/2 tbsp smooth Dijon mustard, 1 tbsp vegan Worcestershire sauce, 1 tbsp liquid smoke, 1 1/2 tbsp molasses, 2 tbsp soy sauce, 1/4 cup ketchup, 1/4 cup tomato paste, and 2 tsp apple cider vinegar. Mix well.
- Simmer: Lower heat to medium-low, cover, and cook for about 20 minutes until the sauce thickens and deepens to a dark red color.
- Blend: Purée the sauce until smooth using an immersion blender in the saucepan or carefully transfer to a high-speed blender. If blending hot in a blender, vent the lid or cover the opening with a towel to prevent splatters.
- Enjoy or store: Use immediately or cool to room temperature and refrigerate in an airtight container for up to 1 week.
- Store: Refrigerate up to 1 week in an airtight container, or freeze for up to 3 months in a freezer-safe container. Thaw overnight in the refrigerator or gently reheat on the stove.
Jenné’s Recipe Tips
- Watch the pan: Stir the onions and garlic while sautéing and check the sauce as it simmers so nothing sticks or burns.
- Doneness: The sauce is ready when it has simmered about 20 minutes and has thickened and darkened in color.
- Blending options: Use an immersion blender for a smooth sauce directly in the pan. If using a high-speed blender, vent and cover the lid with a towel to avoid hot splatters.
Flavor Enhancements
Customize the base with these variations:
- Bourbon BBQ: Add 1/3 cup bourbon for caramel and oak notes.
- Peach: Replace tomato paste with 4 ripe pitted and chopped peaches and add 4 pitted medjool dates plus 2 tsp smoked paprika. Simmer as directed.
- Chipotle: Stir 1 tbsp adobo sauce (from canned chipotle peppers) in before simmering for heat and smoke.
- Maple-sweet: Add 1–2 tbsp maple syrup for a sweeter, sticky finish.
- Gluten-free: Use liquid coconut aminos or gluten-free tamari instead of soy sauce.
Serving Suggestions
Use this vegan BBQ sauce anywhere you’d use a traditional sauce: as a dip for vegan nuggets, fried cauliflower, or sweet potato fries; brushed on mushroom sliders, tempeh sandwiches, or grilled tofu; or drizzled over loaded fries and wraps. It pairs well with roasted vegetables, plant-based burgers, and grain bowls.
Storage Directions
- Refrigerate: After cooling, store in an airtight container in the fridge for up to 1 week.
- Freeze: Freeze in a freezer-safe container or silicone tray for up to 3 months. Thaw overnight in the refrigerator or warm gently on the stovetop.
More Vegan Sauce and Dressing Recipes
- Everything Stir Fry Sauce
- Vegan Tzatziki
- Avocado Dressing
- Creamy Miso Tahini Dressing
- Vegan Caesar Dressing
- Vegan Sour Cream