Tangy Peach BBQ Sauce

vegan, whole food plant-based, easy, healthy, oil-free, etc

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 Time10

Cook Time12

Total Time22

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