Homemade Hoisin sauce that is sweet, salty, and refined sugar-free! So much better than store-bought! Use it as a dipping sauce, glaze, or as a marinade.

Easy Hoisin Sauce

maple syrup

medjool dates (pitted (or 5 small dates))

soybean paste ((or brown miso))

soy sauce

tbsp white rice vinegar

garlic

1/16 tsp ground coriander

1/16 tsp ground anise

cinnamon

tsp toasted sesame oil

chili paste ((sambal oelek or hot sauce, to taste), optional)

Combine the ingredients. Add all the ingredients to a food processor or blender.

Process. Next, turn on your food process or blender and process for 20-30 seconds or until the sauce is smooth and thick.

Transfer to a clean jar. Finally, transfer the sauce to a clean glass jar. It is now ready to use!

Since this recipe only contains shelf-stable ingredients, it will keep for up to 1 month at room temperature or 2 months in the refrigerator!

Didn't have hoisin sauce, and the grocery store was out. So glad I found your recipe. It worked perfectly, especially with fresh spring rolls. Thank you Thomas!

Mmmm. This turned out so good (even with my lemon juice substitute 1 tbsp instead o 2 tbps of vinegar)! I'm gonna throw out the store bought vegetarian bottles which are bland in comparison and full of preservatives. Yay!

Just want to update you that I have now tried this recipe with red miso and it still turned out delicious.  I actually have some recent health issues requiring me to eliminate all sugars including liquid sweeteners and the sauce was still great without the maple syrup and added 4 dates to increase sweetness and a little water to help it blend.  It was not as thick as actual hoisin this way probably too much water but still so good.  Hope you give it a try.  It is worth it!

This was soooo good! I used garam masala that I had made the day before in place of the anise, coriander and cinnamon as I did not have anise. I substituted tahini without added oil in place of the sesame oil. This tasted just like hoisin. I will be using it in a recipe tonight. Thank you for the recipe!

Thanks for this recipe.  I really appreciate your ability to recreate this traditional Asian sauces in a lore healthful way.  I don’t feel comfortable with the sugar content of most of these sauces, the caramel color added to them all and oftentimes they contain gluten which I am sensitive to.  I took your suggestion from the comments to reduce the sweetener if using mellow white miso, because that is what I had on hand.  I used date syrup instead of maple to add back that richness and depth that might be lost from using a milder miso.  Used 1/4 cup of syrup instead of a 1/2 cup and it turned out fantastic.  My only adjustment if I make it next time would be to reduce the toasted sesame oil or add it to taste.  It was a bit strong for me in this quantity.  I think my Chinese husband will be very impressed we can still have hoisin without the additives, cane sugar and plastic bottle.  I used it to make the peanut dipping sauce that typically accompanies Vietnamese summer rolls around here.  Was just great.  Please keep posting more Diy end healthier Asian sauces that can be made with organic, real Whole Foods.

easy hoisin sauce

Prep Time: 10 minutes

Total: 10 minutes

Ingredients

Instructions

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