clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Hoisin Sauce Vegan Tempeh

Muskavado and Cashew Hoisin Sauce

  • Author: Bull Garlington
  • Total Time: 20 mins
  • Yield: 8 servings for dipping or one marinade 1x
  • Diet: Vegan


This sauce uses hard to find ingredients because the author loves the flavor they impart. Feel free to substitute for what is available in your area or if you don’t like strong flavors. You can use any brown sugar, or a combination of brown sugar and honey . . . you do you.



1/4 cup Sempio soy sauce (or soy sauce of your choice)

2.5 tablespoons of smooth cashew butter (use only two if you want it slightly thinner), or any nut butter

1 tablespoon Muskavado brown sugar (or any brown sugar)

1.5 teaspoons rice vinegar

.5 teaspoon of apple cider

2 teaspoons sesame oil

1 teaspoon of chili paste, or hot sauce, to taste

1 clove garlic, minced or pressed

1 pinch of freshly ground black pepper


Whisk it all together in a bowl. Serve.


Change up the nut butter to tweak the flavor profile. Try using different vinegars. Different oil.

  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Category: sauce
  • Cuisine: Asian