Being a little bit of a pom and a lot of a bit Australian I can’t remember a time when the cupboard has not been stocked with Worcestershire sauce for curried eggs, or beef casserole or to just add to anything!
Traditional Worcestershire sauce is not raw though and is made from anchovies…
I am going to make this raw alternative and use it in a kelp noodle recipe – can’t wait to see if it actually tastes at all like traditional Worcestershire Sauce!
1/2 cup apple cider vinegar
1/2 cup Nama Shoyu
1 Tbsp. paprika
1/2 tsp. cayenne pepper
1 large shallot, thinly sliced
Whisk all ingredients together – cover and refrigerate for up to 3 weeks.
Giving credit where credit is due…
Thanks Alissa Cohen for this recipe from your book ‘Raw Food for Everyone’
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