Vegan Ketchup
Making your own ketchup at home is SO easy to do with only a few ingredients in about 10-minutes. With this sugar-free vegan ketchup, you get to control exactly what goes into it.
Servings: 12 servings
Calories: 17kcal
Ingredients
- 1/2 cup tomato paste
- 1/2 cup water
- 1.5 tablespoons maple syrup or to taste OR 1.5 Tbsp date paste
- 1/2 teaspoon vegan Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground allspice
- 1/8 teaspoon of dry yellow mustard
Instructions
- Place all the ingredients in a small saucepan on medium-high heat.
- If using date paste in place of the maple syrup, the ratio is 1:1, so 1.5 tablespoons.
- Whisk together well. Take a peek at the cooking demo below of me showing how to make this recipe.
- Allow the ingredients to come to a boil.
- Once boiling has begun, you can reduce the temperature if needed to keep it from boiling out onto your stove or skin.
- Continue to whisk for a few minutes as the spices begin to marry-up.
- Remove from heat and allow to cool. Pour into an airtight jar or container and refrigerate for at least a few hours before using. This is the awesome glass ketchup bottle pictured in this recipe.
Video
Notes
Tips & Suggestions:
I have included step-by-step photos and directions above to ensure your first attempt will be successful.
Refined sugar-free- This recipe calls for maple syrup instead of table sugar. Compared to regular ketchup which has 4 grams of sugar per Tbsp, this ketchup has only 1 gram of sugar per tablespoon.
Cooking- When making this ketchup, make sure to cook it for at least 5 minutes to allow the flavor from the raw spices to develop a rich bold flavor.
Storage- Store in an airtight container in the refrigerator for up to 7-10 days.
Nutrition
Serving: 2tablespoon | Calories: 17kcal | Carbohydrates: 4g | Protein: 1g | Fat: 0.1g | Sodium: 87mg | Fiber: 0.5g | Sugar: 3g | Vitamin C: 2mg