This easy hoisin sauce is a naturally lower-sugar, gluten-free alternative to many shop-bought brands that include wheat, additives and excess sugar. Ready in around two minutes, it keeps in the fridge for up to three weeks and adds depth to a wide range of Chinese-style dishes such as vegan char siu mushrooms, vegan San Choy Bau or braised aubergine and tofu.
What is hoisin sauce?
Hoisin is a thick, dark brown Chinese condiment with bold sweet and salty notes—think of it as a Chinese-style barbecue sauce. Originating in Cantonese cuisine, it’s widely used across Chinese and Vietnamese cooking and frequently appears on restaurant menus worldwide. Its rich, umami-packed flavour enhances stir-fries, marinades, braises and makes an excellent dipping sauce.
Traditional hoisin is made with fermented soybean or black bean paste, ingredients that can be difficult to find outside Asia. This recipe substitutes miso—the more widely available Japanese fermented soybean paste—which delivers a similar umami depth while keeping the sauce easy to source and gluten-free if you choose the right miso.
Why make your own hoisin sauce?
Finding a genuinely gluten-free hoisin sauce in shops can be difficult. This homemade version was developed to be simple, tasty and free from common additives found in commercial products. Making your own gives you full control over ingredients so you can:
- use high-quality, natural ingredients instead of fillers like modified starch or artificial colouring;
- reduce or swap the type of sugar to suit your taste—this recipe is less cloyingly sweet than many commercial hoisins;
- ensure the sauce is vegan by avoiding animal-derived ingredients often found in some commercial variants.
How to use this sauce
Hoisin is versatile—use it sparingly as its flavour is concentrated. Try it as:
- a stir-fry sauce;
- an ingredient in marinades (excellent for vegan char siu-style dishes);
- a noodle sauce;
- an ingredient in braised Chinese dishes;
- a dipping sauce for spring rolls or lettuce wraps such as vegan San Choy Bau;
- a spread inside wraps with pulled jackfruit and cucumber for a vegan take on duck pancakes;
- a glaze for quick air-fry recipes—brush tofu and vegetables and air fry for a flavorful finish.
Ingredients
- Tamari – a naturally gluten-free alternative to soy sauce. You can also use a certified gluten-free soy sauce or coconut aminos.
- Tahini – sesame paste that complements the toasted sesame oil and other Asian flavours. Peanut or almond butter can be used instead if preferred.
- Dark muscovado sugar – less refined and dissolves quickly, making the sauce fast to prepare. Dark brown sugar can be substituted.
- Miso paste – fermented soybean paste used as an accessible substitute for Chinese fermented black bean paste. Choose a gluten-free miso (some miso contains barley). White miso offers a milder, sweeter umami.
- Blackstrap molasses – adds depth and iron-rich sweetness. You can substitute coconut or date syrup, or maple syrup in a pinch, although flavour will differ.
- Toasted sesame oil – use toasted rather than plain sesame oil for a pronounced nutty flavour.
- Chinese five-spice powder – a blend typically containing star anise, cinnamon, fennel, cloves and ginger; use individual spices if you prefer a custom blend.
- Garlic powder – used here for convenience. Fresh minced garlic can be substituted if you will use the sauce quickly.
If the sauce tastes too sweet, balance it with a teaspoon of rice vinegar for a touch of acidity. That tweak isn’t strictly traditional but can help if you prefer a sharper finish.
See the printable recipe card below for exact ingredient quantities and full instructions.
How to make Gluten-Free Hoisin Sauce
This sauce is extremely quick to prepare. Combine the ingredients in a small saucepan and warm gently for a couple of minutes, whisking until the sugar dissolves and the powders are fully incorporated. Pour into a jar and cool before refrigerating.
If you’re short on time, you can skip heating: mix everything directly in a jar and allow the sugar to dissolve in the fridge. Give it a good stir before use.
Homemade Hoisin Sauce FAQs
Keep the sauce in an airtight jar in the fridge for up to three weeks. It also freezes well for up to six months—defrost in the fridge and stir or shake before use.
Yes. Add ground Szechuan pepper, chilli flakes or a dash of Sriracha to taste for a spicier version.
For a thinner, pourable sauce add a tablespoon or two of water. To thicken, whisk in a small corn starch slurry and simmer briefly, though most versions thicken naturally and will firm up slightly in the fridge.
Many commercial hoisin sauces contain wheat or wheat-derived soy sauce, so they are not gluten-free. This homemade recipe avoids those ingredients, making it suitable for gluten-free diets when gluten-free miso and tamari are used.
Hoisin can be vegan, but some commercial varieties include oyster or fish sauce. Making your own ensures no animal products are present.
Because of the sugar content, this recipe is not strictly paleo. Substituting soaked, blended dates for the muscovado sugar can create a paleo-friendly version, though the texture and flavour will change.
📖 Recipe 📖
Homemade Hoisin Sauce (Gluten-Free)
2 mins
Ingredients
- 75 g tamari (or gluten-free soy sauce)
- 50 g tahini (or peanut butter)
- 30 g dark muscovado sugar
- 1 tablespoon white miso paste (or Chinese fermented bean paste)
- 1 tablespoon toasted sesame oil
- 1 tablespoon blackstrap molasses
- 1 tablespoon water
- 1 teaspoon Chinese five-spice powder
- 1 teaspoon garlic powder
Instructions
- Mix all ingredients in a small pan and heat gently for a few minutes until the sugar dissolves. Whisk thoroughly so powders combine evenly.
- Pour into a jar, seal and leave to cool.
- Store in the fridge for up to three weeks.
Notes
- Refrigerate up to 3 weeks or freeze up to 6 months. Defrost in the fridge and stir before using.
- Garlic powder is used here for convenience and shelf stability; swap to fresh minced garlic if you plan to use the sauce within a few days.
Nutrition
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Calories: 3 kcal
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Carbohydrates: 1 g
If you like this recipe, please leave a ⭐ star rating ⭐ on the recipe card!
More Gluten-Free Sauce Recipes
If you enjoy this hoisin sauce, try other vegan and gluten-free sauces such as cashew cream, a simple 3-ingredient teriyaki, kuzu-based vegan cheese sauce, or a red onion gravy—each makes a great pantry addition and pairs well with plant-based meals.
Cashew Cream Sauce Recipe + 7 Variations-
Quick 3 Ingredient Teriyaki Sauce (VG & GF)
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Vegan Kuzu Cheese Sauce (Gluten-Free | Nut-Free | Soy-Free)
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Vegan Red Onion Gravy (Gluten-Free)
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