Vegan Oyster Sauce Recipe
An easy recipe for Vegan Oyster Sauce bursting with umami flavor, free of additives and preservatives. A perfect replacement for traditional oyster sauce. Gluten-free.
How to Make the Best Vegan Oyster Sauce
If you love Asian cooking but want a plant-based alternative to traditional oyster sauce, this vegan oyster sauce is exactly what you need. Made with dried shiitake mushrooms, it delivers that deep, savory umami flavor that makes stir-fries, noodles, and marinades irresistible—without any seafood or animal products.
The secret to this homemade sauce is the shiitake mushrooms, which provide an incredibly rich, earthy depth that rivals the real thing. Combined with soy sauce, a touch of brown sugar, and warming spices like ginger and five spice powder, you get a complex, glossy sauce that’s perfect for all your favorite Asian dishes. The addition of white miso paste at the end adds another layer of umami complexity.
Best of all, this vegan oyster sauce comes together in just minutes of active cooking time (after the mushrooms soak) and contains no artificial additives or preservatives. Keep a batch in your refrigerator and you’ll always have restaurant-quality flavor at your fingertips.
Vegan Oyster Sauce
An easy recipe for Vegan Oyster Sauce bursting with umami flavor, free of additives and preservatives. A perfect replacement for traditional oyster sauce. Gluten-free.
Ingredients
Vegan Oyster Sauce
Instructions
Vegan Oyster Sauce
- Add dried shiitake mushrooms (or mushroom powder) to the boiling water and let sit, covered, for 30 minutes.
- Cut out the woody stems (you can leave those that seem tender enough to blend smooth). Add all of the soaking water and shiitakes to the blender along with brown sugar, soy sauce, garlic powder, ginger powder, and 5 spice powder. Blend together until ultra smooth.
- Pour the mixture into a saucepan and stir while bringing to a boil. Mix cornstarch with 2 tablespoons of water. Whisk into the bubbling mixture for a minute until the color is glossy and thick.
- Whisk in miso paste. To preserve the probiotic properties of miso, which may be destroyed by high heat, it is added at the end of the cooking process.
Notes
- Store in an airtight container in the refrigerator for up to 2 weeks.
- For a gluten-free version, use tamari or coconut aminos instead of soy sauce.
- The total time includes 30 minutes of soaking time for the mushrooms.
