Vegan Teriyaki Sauce

5 from 1 vote

This vegan teriyaki sauce is your new secret weapon for easy, cozy, and ridiculously good dinners. It’s sweet, savory, and glossy—and ready to give tofu, veggies, dumplings, and more an instant upgrade. Just whisk and simmer, and you’ll have a gorgeous sauce with zero mystery ingredients in about 10 minutes!

Prep Time3

Cook Time7

Total Time10

Course: Condiment, Sauce

Cuisine: asian

Diet: Low Lactose, Vegan, Vegetarian

Servings:

Calories: 97kcal

Author: Michelle Cehn

Ingredients

½ cup soy sauce
½ cup water
¼ cup rice vinegar
¼ cup brown sugar
3 tablespoons cornstarch
1 tablespoon fresh ginger minced

Instructions

Whisk the ingredients: In a medium-sized bowl, whisk together the soy sauce, water, rice vinegar, brown sugar, cornstarch, and freshly grated ginger until fully combined and smooth. Make sure the cornstarch is completely dissolved—no clumps.
Heat the sauce: Pour the mixture into a small saucepan and set it over medium heat. Stir constantly as it warms up to prevent any sticking or clumping.
Simmer and thicken: Once the sauce starts to bubble gently, continue stirring until it thickens into a glossy, pourable consistency. This usually takes about 2–3 minutes. It should cling lightly to the back of a spoon when it’s ready.
Cool slightly and serve: Remove the saucepan from the heat and let the sauce cool for a few minutes. It will thicken a little more as it cools, turning into that perfect sticky-sweet texture that’s ready for drizzling, dipping, or tossing.

Notes

Storage: Homemade vegan teriyaki sauce will keep for 7–10 days in an airtight container in the fridge. It may thicken as it chills, but that’s normal—just give it a quick stir or gentle reheat before using.
Reheating: Warm the sauce gently over low heat on the stovetop, stirring often to bring it back to its glossy, pourable consistency. Add a splash of water if it feels too thick.
Freezing: Teriyaki sauce freezes beautifully! Let it cool completely, then transfer to a freezer-safe jar or silicone ice cube tray. Thaw in the fridge overnight and reheat gently before serving.
Make it spicy: If you want a little heat, whisk in a dash of sriracha, chili garlic sauce, or crushed red pepper flakes before simmering. It adds a slow, cozy note without overpowering the salty-sweet balance.
Double it: This recipe scales up easily if you want extra for meal prep. Just double the ingredients and add a minute or two to the simmer time to get it thick and glossy.

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