I was apparently making some non-paleo recipes recently, using hoisin sauce without realizing that it wasn’t paleo-friendly. Rather than forego recipes with this delicious Chinese barbecue sauce, I whipped up my own and have a bunch stored in my fridge and freezer right now.
This is pretty easy to make actually and requires no cooking, so as long as you have the ingredients on hand, you can quickly combine this with any recipe to replace the hoisin sauce.
- 4 tbls coconut aminos
- 2 tbls Almond or Cashew butter
- 1 tsp honey or molasses
- 2 tsp dry white vinegar
- ¼ tsp garlic powder
- ¼ tsp onion powder
- 2 tsp sesame oil
- ¼ tsp crushed red pepper
- ¼ tsp ground black pepper
- ⅛ teaspoon black pepper
- Combine all ingredients, stirring until completely combined.
- Store in a mason jar in your refrigerator for up to 2 weeks, or in your freezer indefinitely (or until freezer burnt)