Tuesday, October 16, 2012

Gluten Free Hoisin Sauce

There is nothing like wanting to make Chinese food 
to drive you to make your own hoisin sauce. 
 I took two recipes and mashed them together and came up with this tasty hoisin sauce.
Don't be intimidated by the black bean paste in this recipe.  Get out a can of black beans, scoop some into a blender and blend until smooth.  I drained off most of the liquid but kept just a little so that when the beans got a little dry in the blender 
I could add just a little to keep it pureeing.


4 Tbsp gluten free soy sauce
(you can use my Soy Free Gluten Free Soy Sauce or 
Coconut Secret Raw Organic Vegan Coconut Aminos )
2 Tbsp black bean paste
1/2 tsp garlic powder
1/2 tsp Tahini
2 Tbsp brown sugar
1 Tbsp molasses
2 tsp rice vinegar
2 tsp sesame oil
Hot sauce, Sriracha Hot Chili Sauce, or Chinese Red Pepper, add to taste


Mix all ingredients together and pour in a jar and store in the refrigerator.


  1. so going to try this! Thanks- I need to skip the sesame, but think it would still turn out yummy!

  2. Diane, if you need to skip the sesame, try another nut butter in its place. Peanut is the most obvious, but experiment with a nut butter you can have. If not, I think it should still turn out quite tasty. There are recipes that don't call for oil, so skip the sesame oil too.

    Hope you like it!

  3. Re:
    "Gluten Free Soy Free Hoisin Sauce"

    Ahem; Black bean paste is made with fermented SOYBEANS!~ Got a recipe for black bean sauce made without soybeans? Thanks.

  4. My most HUMBLE apologies -- on scrolling up I saw your note on the black bean sauce (M9ssed it on the way down - - (it's an age/eye thing)- -How long does this Hoisin Sauce keep in the refrig? Thanks again!

  5. I haven't kept it around for longer than a week in the refrigerator. When I make this, I usually make a couple of Asian dishes that week. And with my family size and doubling and sometimes tripling a recipe, we use this up fairly quickly.

  6. Thanks for your help. I am only cooking for one and I worried about using a whole can of beans to get 2 T. of bean puree, so now when I make my chili using canned beans, I reserve just enough out (about 2 & 1/2 T. with a bit of juice) to make this and keep it in the freezer until needed. I use navy beans, but that works too if I add a 1/2 tsp of molasses or tamarind paste to them after pureeing.

    1. Thanks for sharing your tip. It is good to know, especially since I rarely cook for small crowds. Thanks for your comment!

  7. Hi, My son is allergic to soy and wouldn't be able to eat the black bean paste, because black beans are soybeans. What can I substitute?

  8. I can't believe I didn't catch this sooner! Thanks so much for pointing this out to me!!!! I would try asian black bean sauce. There are recipes out there, which would allow you to leave out any preservative by making it yourself. Thanks again!!