This easy vegan teriyaki sauce can be made quickly and tastes better than the store-bought version. It has simple ingredients you likely have on hand.
I love this teriyaki sauce; it has excellent flavor and can be thrown together for a magnitude of recipes.
I always have the ingredients on hand to whip this up.
I love that this is a vegan oil-free teriyaki sauce because it can be hard to find oil-free in a store-bought sauce or typical homemade teriyaki sauce recipe.
This sauce is also kid-friendly, which is always a bonus in my house.
My youngest is a big tofu fan, so pan-frying some tofu with this sauce makes an easy healthy dinner.
This can also be made gluten-free if those are your needs.
Vegan Teriyaki Sauce Recipe Q&A
Do I have to use the dried chives?
Yes, that’s what helps give this teriyaki sauce a good flavor. I’ve never made this using fresh chives, but I’m sure it would work.
Can I make this recipe gluten-free?
Yes, you can use a gluten-free soy sauce like tamari or coconut aminos.
Can I use garlic powder instead of fresh garlic?
You can, but I much prefer fresh garlic. If you want to use garlic powder, use 2-3 tsp.
Can I use fresh ginger?
You can if you have it and would prefer using 1 inch of fresh diced very small.
Can I use a different sweetener?
I prefer it with brown sugar, but if you want more of a natural sugar, you can use pure maple syrup or coconut sugar.
Can I make this a spicy teriyaki sauce?
Yes, if you want to add some heat, you can add additional cayenne pepper or red pepper flakes.
What teriyaki sauce ingredients do I need for vegan teriyaki sauce?
Check out the recipe card at the bottom of the post for the complete recipe.
- soy sauce (regular or low-sodium soy sauce)
- brown sugar
- fresh garlic cloves, minced
- ground ginger powder
- chives, dried
- corn starch + 1 TB water
- pinch cayenne pepper or red pepper flakes *or leave out, but it doesn’t make it spicy with just a pinch.
- Sesame oil (optional) *I rarely add this, but some people like a little bit of sesame flavor.
- Sesame seeds
- Green onions
How do you make vegan teriyaki sauce?
There are three ways you can make this.
1. On the stovetop- take a small pot or saucepan, combine all the sauce ingredients except the cornstarch, and stir.
Take your cornstarch and make a cornstarch slurry mix with 1 TB of water until smooth, then pour into the sauce and stir until combined on medium heat.
Let thicken, stirring as needed until it’s the thickness you want, remembering it will thicken as it sits a bit.
2. You can also use a microwave. Just add the ingredients the same way as above into a small bowl (microwave safe) or a pyrex glass measuring cup.
Cook on 30 seconds intervals stirring after each one until the thickness you want is desired; this usually takes a few minutes.
3. If you’re making some, say teriyaki tofu or soy curls, you can add it to the dish on the stove and let it thicken as it coats the main dish in the sauce.
How do you serve this homemade vegan teriyaki sauce?
You can serve this any way you normally eat a store-bought teriyaki sauce. Here are some ideas;
- With crispy tofu or as tofu cubes (pan-fried tofu)
- As a stir-fry sauce
- Teriyaki noodles or pan or ramen noodles
- On your favorite veggies
- A sauce for cauliflower wings
How do you store this vegan teriyaki recipe, and how long does it last?
This is best stored in an airtight container in the fridge for up to one week.
Can you freeze teriyaki sauce?
Yes, if you want it to last longer, then fill free to freeze it in a freezer-safe container for up to 6 months.
To use, let defrost, heat up, and use as you would regular teriyaki sauce.
- 1/4 cup soy sauce (regular or low sodium)
- 3 TB brown sugar
- 3/4 cup water
- 2 garlic cloves, minced
- 1 tsp ginger, powder
- 1/2 TB chives, dried
- 1/2 TB corn starch + 1 TB water
- pinch cayenne pepper
- There are three ways you can make this sauce.
- On the stovetop. Take a small pot or saucepan, combine all the sauce ingredients except the cornstarch, and stir. Take your cornstarch and make a cornstarch slurry mix with 1 TB of water until smooth, then pour into the sauce and stir until combined on medium heat let thicken string as needed until it's the thickness you want, remembering it will thicken as it sits a bit.
- You can also use a microwave just add the ingredients the same way as above into a small bowl (microwave safe) or a pyrex glass measuring cup, microwave on 30 seconds intervals stirring after each one until the thickness you want is desired; this usually takes a few minutes.
- If you're making some, say teriyaki tofu or soy curls, you can just add it to the dish on the stove and let it thicken as it sauces up the main dish, and it will thicken up as it cooks.
See blog post for recipe Q&A
Want some vegan dinner recipes?
Recipe altered from The Vegan 8
If you loved this recipe, then give it a 5 star rating and leave a comment! I love to chat with you all. Please feel free to share on social media and tag #courtneyshomestead. I would love to see you over on Instagram or Facebook.