Tangy Peach BBQ Sauce is the perfect way to add bold, sweet-and-smoky flavor to your favorite plant-based meals—without relying on processed ingredients or added oils.
Made with juicy ripe peaches, tangy vinegar, smoky spices, and dates, this whole food plant-based sauce is a summertime must-have that’s both healthy and delicious.
How to use Tangy Peach BBQ Sauce
Use it as a glaze for grilled or baked tofu, tempeh, or chickpea patties to give them a mouthwatering caramelized finish. It’s also amazing brushed over grilled veggie skewers, cauliflower “wings,” or roasted jackfruit for that smoky BBQ vibe without any animal products. F
or a quick and satisfying meal, try tossing it with cooked lentils and spooning over a baked sweet potato or grain bowl.
You can even use Tangy Peach BBQ Sauce as a dip for air-fried potato wedges, baked tofu nuggets, or crunchy veggies. It adds a sweet heat that livens up sandwiches, wraps, and burgers, especially when paired with creamy avocado or a crisp slaw.
However you serve it, this sauce proves that you don’t need meat or refined ingredients to enjoy classic barbecue flavor—just real, wholesome plants.
Other whole food plant-based recipes you might like:
- Romesco Sauce, Dip, or Spread
- Easy Vegan Teriyaki Sauce (Oil Free & WFPB)
- Easy Vegan Ranch Dressing
- Garlic Cashew Cream Sauce
- 7 Layer Vegan Bean Dip
Tangy Peach BBQ Sauce
Ingredients
- 4 cups fresh peaches pitted and sliced (about 4 – 5 peaches)
- 1/2 cup pitted Medjool dates
- 1 small yellow onion diced
- 4 cloves garlic minced
- 6 ounces tomato paste
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 2 tablespoons low-sodium soy sauce
- 1 1/2 teaspoons smoked paprika
- 1/4 teaspoons ground cloves
- 1/4 teaspoons ground black pepper
Instructions
- In a medium saucepan, combine all the ingredients and set over medium heat. Cover, bring to a boil, then uncover and reduce the heat to keep the mixture at a gentle simmer, stirring occasionally to prevent sticking.
- Let it cook for about 20 minutes, until the peaches and onions have softened to the point of falling apart. Use an immersion blender, or carefully transfer to a countertop blender, and puree until completely smooth. Once blended, return the sauce to the heat for a final 5 – 10 minutes to thicken to your desired consistency.
- Let cool completely before storing in an airtight container in the fridge, or use right away on hot grilled plant proteins, veggies, and more.
Notes
Nutrition
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