Homemade Vegan Oyster Sauce

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This homemade vegan oyster sauce looks, tastes, and smells like oyster sauce, but is completely free of shellfish. It’s also gluten-free, soy-free, and made with a handful of simple ingredients.

Although I personally love oysters, I was looking for a store-bought oyster sauce with better ingredients until I realized that it simply doesn’t exist. And whether you choose not to eat seafood or you have an allergy, no one should have to miss out on this condiment that adds a really unique flavor to your meals.

Luckily, making your own vegan oyster sauce is really easy.

When I first made this, I was in disbelief. Between the texture and the taste, I was shocked at how much it resembled store-bought oyster sauce in every way.

Ingredients

• dried shiitake mushrooms – they have a really concentrated umami flavor that’s far stronger than fresh mushrooms
• boiling water – the dried mushrooms soften in this and then it becomes a broth of sorts
• brown sugar – this gives it that caramelized color and sweetness that is in traditional oyster sauce
• soy sauce/tamari or coconut aminos (soy-free option) – flavor
• kosher salt – only if using coconut aminos
• tapioca starch – this helps to thicken the sauce and give it a really great texture

Make It Your Way: Ingredient Substitutions

Please remember that recipes are just a starting point.

How can you make this vegan oyster sauce using what you already have? Here are some ideas…

• No dried mushrooms? ➝ if you absolutely can’t find dried mushrooms, you can use mushroom powder (1-2 teaspoons)
• Gluten-free? ➝ be sure to use tamari or coconut aminos
• No brown sugar? ➝ sub coconut sugar instead
• No tapioca starch/flour? ➝ use cornstarch or arrowroot powder

Tools Needed

• blender
• whisk
• saucepan
• liquid measuring cups
• dry measuring cups
• measuring spoons

Helpful Tips For Making The Best Vegan Oyster Sauce

WHERE TO BUY DRIED MUSHROOMS

Dried mushrooms can be found in the International aisle in grocery stores, at your local Asian supermarket, or online.

ADDING SALT

Because oyster sauce is a mix of sweet, salty, and umami, you’ll need to add salt only if using coconut aminos since it’s nowhere near as salty as soy sauce or tamari.

This recipe calls for kosher salt, but if you don’t have that, no problem. Use what you have and adjust according to how salty your salt is. Usually, this means about 1/2 of the kosher amount. Check out my quick guide to cooking with salt to learn more.

CAN YOU USE FRESH MUSHROOMS?

Although I haven’t done this, if you’re up for playing around with it, I’d suggest using about 1 cup of fresh shiitake mushrooms and sautéing them first to really build the flavor before blending them up.

HOW TO STORE VEGAN OYSTER SAUCE

Refrigerator

Once the sauce has cooled, store in a glass jar in the refrigerator for up to 2 weeks.

Freezer

Add the vegan oyster sauce into a silicone ice cube tray. Once frozen, pop them out, and store them in a sealed container or bag in the freezer for 2-3 months. Defrost overnight in the fridge before using. Make it even easier by adding a specific amount (such as a tablespoon) to each cube, so you know exactly how much to thaw.

HOW TO USE VEGAN OYSTER SAUCE

Oyster sauce is used in various Asian dishes such as stir-fries and noodles. Or use it to make umami garlic butter noodles.

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Homemade Vegan Oyster Sauce

5 from 3 votes

This homemade vegan oyster sauce looks, tastes, and smells like oyster sauce, but is completely free of shellfish. It's also gluten-free, soy-free, and made with a handful of simple ingredients.

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Author: Lindsey Jenkins

Ingredients

• 5 dried shiitake mushrooms about 10 grams or .35 ounces
• 1 cup boiling water
• ⅔ cup brown sugar or coconut sugar
• ½ cup coconut aminos or soy sauce/tamari
• 1½-2 teaspoons kosher salt* see notes

Slurry

• 1 tablespoons tapioca starch or substitute
• 2 tablespoons cold water

Instructions

• Soak the shiitake mushrooms in 1 cup of boiling water to soften them for about 10-15 minutes. Add both the mushrooms and the brothy water to a blender. Blend on high until smooth.
• Add the blended mushroom liquid to a saucepan along with the sugar, coconut aminos (or soy sauce or tamari), and salt (omit if using soy sauce). Make the slurry by adding the starch to a small bowl of cold water, mixing until dissolved.
• Stir in the slurry and place over medium heat. Whisk continuously until the sugar has dissolved and then reduce the heat to a simmer. Let it cook for 1-2 minutes until the sauce has thickened.
• Transfer to a clean glass jar and let cool completely before storing in the fridge. The sauce will continue to thicken as it cools.

Notes

• makes 1 ¾ cups
• *only add salt if using coconut aminos. If not using kosher salt, start with ¾ teaspoon and add more to taste.
• How can you make this vegan oyster sauce using what you already have? Here are some ideas…
  • No dried mushrooms? ➝ if you absolutely can’t find dried mushrooms, you can use mushroom powder (1-2 teaspoons)
  • Gluten-free? ➝ be sure to use tamari or coconut aminos
  • No brown sugar? ➝ sub coconut sugar instead
  • No tapioca starch/flour? ➝ use cornstarch or arrowroot powder

Tried this recipe?Leave a comment and rating below!