After the success of my Nearly Heinz Tomato Soup (because let’s face it, Heinz make a lot of different products, but that soup is the holy grail) and the intrigue of the Nearly Branston Affair, I knew it was time to tackle another British icon. If you’ve been searching for a Henderson’s Relish recipe you can make anywhere in the world, you’re in luck. This homemade Henderson’s Relish alternative is the perfect vegan sauce for anyone craving that classic Yorkshire tang without the air miles.
This stuff is legendary. Since the late 1800s, Henderson’s has been drizzled over pies, beans, cheese on toast, and stews by proud Northerners (and me too, since discovering it years ago). The key difference? Unlike Worcestershire sauce, Hendo’s contains no anchovies—making it the ideal inspiration for a punchy homemade Henderson’s Relish that is entirely plant-based.
I’ve spent time perfecting this version, first in my campervan kitchen and then back at my little casa in rural Andalucía. It’s my homage to a Yorkshire classic and a must-have vegan sauce for the flexible kitchen.
A Henderson’s Relish Alternative You Can Make at Home
This Henderson’s Relish recipe brings together malt vinegar, tamarind paste, soy sauce, and a medley of warming spices. It’s surprisingly easy to make and completely customisable—hotter, sweeter, darker… whatever suits your taste.
Whether you’re livening up a lentil stew, splashing it on a shepherd’s pie, or using it as a cooking base, this homemade Henderson’s Relish delivers a deep, sharp flavour that really sticks around.
Why This is a Brilliant Worcestershire Sauce Substitute
If you’re after a vegan sauce that acts as a total Worcestershire sauce substitute, you’re in luck. This version swaps fish for tamarind, adds depth with molasses and soy, and still delivers that punchy hit. It keeps in the fridge for weeks and, much like a good story, actually improves with age.
Plus, you get the added joy of saying, "Oh, that? It’s homemade. Nearly Hendo's. One of mine.”
Nearly Henderson’s Relish Recipe
Ingredients (Approx. 300ml):
- 250ml malt vinegar
- 2 tbsp dark brown sugar
- 1 tsp sea salt
- 1 tbsp soy sauce (or tamari if gluten-free)
- 1 tbsp tamarind paste
- 1 tsp ground allspice
- ½ tsp ground cloves
- ½ tsp ground ginger
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp cayenne pepper (adjust to taste)
- ½ tsp white pepper
- ½ tsp paprika (optional)
- ½ tsp molasses (optional)
- 1 tsp lemon juice or cider vinegar
- 100ml water
Instructions:
- Simmer the base: In a small saucepan, combine vinegar, water, sugar, salt, and soy sauce. Heat gently until the sugar dissolves.
- Add spices & flavouring: Stir in the tamarind paste, lemon juice, and all the dry spices. Simmer gently for 10–15 minutes. Don’t boil vigorously—gentle heat helps the flavours infuse.
- Strain (optional): For a smooth texture, strain through muslin or a fine sieve into a clean jug or bowl.
- Bottle it: Let it cool slightly, then pour into a sterilised bottle. Store in the fridge. The flavour of your homemade Henderson’s Relish improves significantly after 2–3 days.
Nearly Henderson’s Relish: The Sheffield Affair
May 3, 2025
After the success of my Nearly Heinz Tomato Soup (because let’s face it, Heinz make a lot of different products, but that soup is the holy grail) and the intrigue of the Nearly Branston Affair, I knew it was time to tackle another British icon. If you’ve been searching for a Henderson’s Relish recipe you can make anywhere in the world, you’re in luck. This homemade Henderson’s Relish alternative is the perfect vegan sauce for anyone craving that classic Yorkshire tang without the air miles.
This stuff is legendary. Since the late 1800s, Henderson’s has been drizzled over pies, beans, cheese on toast, and stews by proud Northerners (and me too, since discovering it years ago). The key difference? Unlike Worcestershire sauce, Hendo’s contains no anchovies—making it the ideal inspiration for a punchy homemade Henderson’s Relish that is entirely plant-based.
I’ve spent time perfecting this version, first in my campervan kitchen and then back at my little casa in rural Andalucía. It’s my homage to a Yorkshire classic and a must-have vegan sauce for the flexible kitchen.
A Henderson’s Relish Alternative You Can Make at Home
This Henderson’s Relish recipe brings together malt vinegar, tamarind paste, soy sauce, and a medley of warming spices. It’s surprisingly easy to make and completely customisable—hotter, sweeter, darker… whatever suits your taste.
Whether you’re livening up a lentil stew, splashing it on a shepherd’s pie, or using it as a cooking base, this homemade Henderson’s Relish delivers a deep, sharp flavour that really sticks around.
Why This is a Brilliant Worcestershire Sauce Substitute
If you’re after a vegan sauce that acts as a total Worcestershire sauce substitute, you’re in luck. This version swaps fish for tamarind, adds depth with molasses and soy, and still delivers that punchy hit. It keeps in the fridge for weeks and, much like a good story, actually improves with age.
Plus, you get the added joy of saying, "Oh, that? It’s homemade. Nearly Hendo's. One of mine.”
Nearly Henderson’s Relish Recipe
Ingredients (Approx. 300ml):
- 250ml malt vinegar
- 2 tbsp dark brown sugar
- 1 tsp sea salt
- 1 tbsp soy sauce (or tamari if gluten-free)
- 1 tbsp tamarind paste
- 1 tsp ground allspice
- ½ tsp ground cloves
- ½ tsp ground ginger
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp cayenne pepper (adjust to taste)
- ½ tsp white pepper
- ½ tsp paprika (optional)
- ½ tsp molasses (optional)
- 1 tsp lemon juice or cider vinegar
- 100ml water
Instructions:
- Simmer the base: In a small saucepan, combine vinegar, water, sugar, salt, and soy sauce. Heat gently until the sugar dissolves.
- Add spices & flavouring: Stir in the tamarind paste, lemon juice, and all the dry spices. Simmer gently for 10–15 minutes. Don’t boil vigorously—gentle heat helps the flavours infuse.
- Strain (optional): For a smooth texture, strain through muslin or a fine sieve into a clean jug or bowl.
- Bottle it: Let it cool slightly, then pour into a sterilised bottle. Store in the fridge. The flavour of your homemade Henderson’s Relish improves significantly after 2–3 days.
This recipe is part of the Nearly Series — cupboard classics made from scratch in a Spanish kitchen. Explore the full collection.
Wonky photos, proper condiments, genuine adventures — The Flexible Chef
