Mustard Molasses Barbecue Sauce

Making your own barbecue sauce is so easy — all you need is some key ingredients and a blender!

When you make your own barbecue sauce, you can control how much sugar is added, add more garlic or chili powder, etc. Plus, homemade barbecue sauce is delicious — and much healthier than most store-bought varieties.

My favorite way to use this sauce is to marinate tempeh in it overnight. Then, I pan fry the tempeh slices, and wrap them in taco shells or tortillas with some shredded cabbage, thinly sliced radish, and guacamole (of course).

Blend up a batch of this sauce to use with any of your favorite grilling items. It should keep in the refrigerator for about a week.


  • mustard molasses barbecue sauce
  • mustard molasses barbecue sauce
  • mustard molasses barbecue sauce

Makes about 12 ounces


  • 1/2 cup organic ketchup
  • 2 tablespoons of avocado oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon white vinegar
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons molasses
  • 1 teaspoon tamarind paste (look for it in the ethnic foods aisle)
  • 1 tablespoon maple syrup
  • 1 tablespoon vegan Worcestershire
  • 1 tablespoon dijon mustard
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/4 cup pineapple (if using frozen, thaw first)
  • 1/3 cup water


  • Step 1

    Add all ingredient to the blender container. Blend until smooth and creamy. Feel free to add more water for desired consistency.

  • Step 2

    To thicken the sauce, pour it into a small saucepan and heat gently until thickened. I typically skip this step.

  • Step 3

    Pour into a jar with an airtight lid, and store in the refrigerator until ready to use. It should stay fresh in the refrigerator for about a week.



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