Tangy Peach BBQ Sauce

Hannah Kaminsky

10 months ago

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

Capture the essence of summer in one sweet, savoy, and sultry sauce! Bursting with the natural sweetness of fresh peaches and molasses-like dates, layered with tangy vinegar, tomato, and a hint of spice, it’s a bold, fruit-forward twist on a classic BBQ staple. Whether you’re slathering it on grilled vegetables, dressing up sandwiches, or using it as a vibrant dip, you’re guaranteed brightness and depth to every bite.

Prep Time 10

Cook Time 12

Total Time 22

Servings servings

Calories 29kcal

Author Hannah Kaminsky

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

Serving suggestion: Consider this your new all-purpose grilling companion! It pairs beautifully with grilled vegetables such as zucchini, bell peppers, mushrooms, and red onions, especially when brushed on during the last minutes of grilling to develop a lightly caramelized glaze. For plant-based proteins, try marinating or glazing tofu or tempeh, then pan-searing or broiling them for a crisp, flavorful finish. You can also slather it onto buns for BBQ jackfruit sandwiches, lentil sloppy joes, or portobello mushroom stacks, turning any sandwich into a standout meal.

Notes: If you enjoy a bit of heat, adding a pinch of cayenne, chipotle canned in adobo, or fresh jalapeño pepper brings a subtle warmth that plays beautifully against the fruit.

Stored in an airtight container in the fridge, this BBQ sauce will keep for 2 – 3 weeks.

Nutrition

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