Today I'm sharing something a little out of character for me -- out of character because not sweet for a change. I've decided to take a quick break from dessert recipes and share this homemade organic gluten-free "Vegemite" recipe with you instead. Why? Because VEGEMITE! I've discovered a way to make gluten-free "vegemite", and one that is free from artificial MSG and totally organic <<< This is HUGE! ... And it's still a "treat" so perhaps it's not that out of character after all... ;)
If you're wondering what on earth is Vegemite, you're obviously not Australian. Well, that's ok, because neither am I :). My husband and I first discovered Vegemite over a decade ago via an Australian friend. My husband got instantly hooked on this black "aromatic" stuff {see what I did there?}. It took me over a year to even taste it. First of all my breakfast must be sweet {nana ice cream, fruit, smoothie, porridge, CAKE...}. Second of all, that stuff has a very funny smell. Third of all, it just looked and sounded plain odd. My husband on the other hand was completely addicted -- both to Vegemite and to trying to make me a Vegemite convert. My first taste of it did not go over so well -- I thought it sort of tasted like... sardines? But after a few attempts it really grew on me. It's salty, it's pungent... sort of like a strong cheese. I began to actually like this stuff! ...And then the Vegemite party came to an end -- I became gluten-intolerant. This stuff is made from barley.
To be honest, I was ok to let it go. I'm not very picky about what I eat. I mean, it's not like I was asked to give up chocolate ;). My husband continued to have it every breakfast. But the problem has always been sourcing -- Vegemite is not sold in Canada. We used to have friends from Australia ship it to us in giant tubs. We sent them maple syrup in exchange, so all was good. But then it just got too expensive. Shipping it here costs more than an arm and a leg. The only option here was to buy Marmite -- the tiniest jar for $10 and it's not even close to Vegemite! No thanks.
There was another complication to this whole story: for various reasons, over the years my husband and I switched to a more mindful way of eating, and that includes eating organic wherever possible and avoiding junky ingredients. That made Vegemite a non-food for us as well as it's got some ingredients we're not too crazy about. Recently, however, while speaking to a friend in Australia, my husband inquired whether there is an organic Vegemite for sale out there yet. The answer was no, and my husband wondered if there's a way to make your own...
So he went on a search and chanced upon an interesting recipe, tucked away as a mere sentence at the end of a blog post about the "funky" stuff that's snuck into Vegemite. Their suggestion was to make your own, with the help of an unexpected secret ingredient:
Black tahini sesame seed butter! We were so curious to see whether a homemade organic gluten-free "Vegemite" is at all possible that we went on a hunt to spot some of this black gold. Warning -- this stuff is not cheap, though perhaps you could find cheaper sources. We were just so happy we found a jar that we didn't mind paying the price for the experiment and looked no further. Plus, reading around online, black sesame tahini appears to be quite an interesting superfood, loaded with all kinds of goodness, and it surprisingly tastes half-way to Vegemite on its own. So I'd say it's worth the splurge in this case.
So we gave the recipe a go and absolutely fell in love. Ok, ok, if you're a Vegemite purist, it's not exactly identical in texture, etc. But honestly, this tastes as close as you can come to the real-deal. And it's actually good for you and takes about 2 seconds to make! And I could even eat it because there's no barley anywhere near this recipe. What's not to like?
I actually loved it so much that straight away I contacted Bec from My Goodness Organics, the genius lady behind this organic "Vegemite" concoction. We talked over email a little and I asked her whether I could share her recipe on the blog with you because I felt like this recipe needed to be more than just a mere sentence floating around out there -- I want people to FIND and MAKE this stuff. Thankfully she happily agreed, hence my reason for sharing this recipe with you today.
I've now made several batches of this stuff we tweaked the original recipe ever so slightly in two ways. One: we double the batch because we love this stuff :), and two: we increased the amount of nutritional yeast just a tiny touch because my husband likes it more punchy. You can read Rebecca's original recipe + some interesting info about why you should really be making your own "Vegemite" here.
PrintHomemade Organic Gluten-Free "Vegemite"
A three-ingredient vegan, refined sugar-free and no MSG recipe for the classic Aussie spread. Adapted from My Goodness Organics.
- Prep Time: 2 minutes
- Total Time: 2 minutes
- Yield: close to 1 cup
- Category: Spreads
- Method: No-Bake
Ingredients
- ½ cup black tahini sesame butter
- 4 tbsp tamari
- 3 tbsp nutritional yeast flakes
Instructions
- Place all ingredients in a blender and process into a creamy and smooth consistency {I used my magic bullet because it's such a small batch and it worked perfectly! An immersion blender would be the next best way to go in my opinion}. Store in the fridge. Lightly spread on {non-dairy} buttery {gf} toast and enjoy!
Before I let you go, I wanted to give My Goodness Organics a shoutout and tell you a bit more about about what they do because I'm just so impressed with their company and approach. As I mentioned before, Bec and I talked over email a little and discovered our back stories are quite similar. Through an ongoing battle with autoimmune issues we have both come to a very similar approach to food and diet. I decided to share healthy nutritious recipes for alternative diets via this blog, while Rebecca and her husband took a more physical approach to spreading nutritious and healthy foods -- via catering of custom meals right to your door. Here's a bit more about them from their website:
We’re a small Melbourne based company that just loves REAL food, nourishing people, spreading happiness and inspiration wherever possible. Our aim is to deliver great food and delicious juices and smoothies that not only taste amazing but deliver a massive vitamin and mineral punch!
My Goodness Organics provides ready made meals for breakfast, lunch, dinner and snacks as well as juice cleanse products delivered to your door every Sunday arvo ready for the week ahead. All of our produce is organic and majority of it is locally sourced where possible to support local industry and farmers.
All of our products are completely refined sugar free, gluten free, dairy free and wheat free. We cater for Paleo, Vegan, Vegetarian, Pescatarian and I Quit Sugar individuals.
Their food sounds like a complete dream -- if I lived anywhere near I'd most certainly be more than a regular customer. I honestly wish I had options like this around. Their Instagram feed is always filled with the most amazing-looking meals and inspiration. So I thought I'd take a moment to let you know about what they do -- if you're a local, be sure to check their services out or just give them a shoutout to support their efforts -- after all, catering to alternative diets, while being local + organic, and done with knowledge and love, is not an easy feat! Plus, they brought you this "Vegemite," so they must know a thing or two ;)
Jules says
Audrey you do know that Vegemite now makes a gluten free option.
Available at all Aussie supermarkets.❤️
Audrey says
Hey Jules. That's awesome! I first shared this recipe in 2015 (old post!) when I didn't see any widespread GF options around. Glad to hear it exists in Australia now though. That's mighty convenient! :) Hope it makes its way around the world sooner than later.
Lynn says
Hi, is there anything you can recommend other than Yeast or Miso...???
Audrey says
Hi Lynn. It's the only thing I can think of that'll give it a bit of a "punch." You can just make this recipe without either, and just have a tasty spread either way. But with the yeast (or miso as an alternative if you wish) it resembles vegemite much more. You can just add a bit more tamari (to taste) or some coconut aminos/ low sodium soy sauce, etc.
Audrey says
Another idea is to make it without the yeast, and have the spread on toast with some thin sliced vegan parm / other pungent vegan cheese to give it a bit more of that punchy flavor.
Jess M says
Thank you so much, you're an absolute life saver.
I'm a kiwi living in the USA, who is a gluten free vegan.
I've missed Marmite and Vegemite for years.
This recipe is wonderful!
★★★★★
Audrey says
So happy to hear that, Jess! :) I'm glad you're enjoying it.
Bat-Chen says
Hi Audrey! Thank you so much for this recipe, I'm dying to try it! One question: Could I replace tamari with soy sauce? (I'm not GF and that's what I currently have)
Audrey says
Yes, soy sauce would work just fine here :) Enjoy it!
Pixie @ Cheerfully Vegan says
Now I'm totally intrigued! Someone asked me on my blog what could replace Savorex in a recipe. I told her about Marmite since I think Savorex isn't made anymore, and went looking for a link where she could buy it. I decided to see if there were other options that were cheaper. I knew about Vegemite and thought they were likely similar, so looked for an ingredient list. Your recipe popped up. I'm interested to try it, because I use Marmite in recipes (and can't imagine eating it plain on toast!!! WAY too strong for me.) It is especially good in soups and chili, as well as some patties to give that umami flavor that is often missing. You don't need much, or it would be very pricey, indeed.
I shall have to give this a try if I can find black sesame seeds or tahini.
Audrey says
It's really good on toast -- if you enjoy the flavor, that is :)
N says
The original has no sesame seeds at all. Is this just a look-alike?
Audrey says
Hi N -- please read the information above the recipe to understand how I arrived at this recipe.
Katherine says
I grew up on vegemite on toast and have missed Vegemite so much since changing my diet in the last few years. I was keen to try this but didn't expect it to compare to vegemite, but OMG!! Can't believe how amazing this is. Thank you so much for sharing.
★★★★★
Audrey says
Ah, best feedback ever!! :) Thanks so much, Katherine. So glad you're enjoying this.
Gezina Lambert says
I love marmite but haven’t been able to eat it for years after developing a gluten intolerance. Recently I’ve been craving it again and really wanted a quick savoury spread option so I was so happy to find your recipe! Had to wait a while for my black tahini to arrive but just made it and it’s amazing!! Thank you!!
★★★★★
Audrey says
I totally hear you! Black tahini is not easy for me to find locally either, but the wait for it is worth it :) So happy to hear you enjoyed this.
Lina says
Hello,
I just tried Vegemite yesterday for the first time. Although I've traveled to Australia long ago, I couldn't bring myself tasting it back then. I have to admit that I like it a lot. To me it tastes somewhat like pan drippings from a roasted meat. I got on the internet right away trying to locate a store or seller in Los Angeles. I even went to Cost Plus Market as I read somewhere that they may carry it. Unfortunately they did not have it.
Today I continued reading up on it everything I could find. Then came the surprise of your article on how to make your own Vegemite! I'm elated to say the least. I'll have to make my own now! Thank you so very much for being God sent. And I'm not even religious.
★★★★★
Audrey says
Hi Lina. You might have better luck finding Marmite -- for whatever reason, it seems to be more popular in North American shops. I've always been more of a Vegemite person though, hence my happiness at discovering the recipe above :) Hope you get to try it out sometime. Enjoy!
waldir desouzajunior says
i never had eaten vegemite but i have neard too much about its quality of alimentation and its contents on vitamines and other important contents for health on the day by day,soon i hope found it here in brazil to taste it.!!!
Audrey says
Hope you get to try it out sometime :)
Sha says
Continued....
AAAAANNNDDD.... this stuff here tastes AWESOME oh my goodness. The only thing that stops me from spooning and licking the whole batch is the reminder it is not low in calories so must exercise caution here ha ha ha.
For those who are interested, I plugged in the values and this comes to 17kcal per teaspoon. Vegemite is 9kcal per tsp. So it's double what Vegemite has. But IT IS SOOOOOO GOOD. Plus you don't need a lot anyway to spread on your *whatever* as the taste is very concentrated (but I somehow managed to slowly lick my teaspoon away today, just it alone, like that he ha).
Thank you so much Audrey for sharing this and Bec for coming up with this genius recipe. Plus it's so easy to make so that gives it not 5, but 6 stars!
Audrey says
Hi Sha. Thanks so much for the awesome 2 part review :) I'm really glad you're into this "vegemite" as much as we are!
Sha says
Ok so I've never had Vegemite before. But I've had Marmite at a relative's house when I was 6yo and hated it and spat the stuff out of my mouth (even as an adult I could still recall how horrible I thought Marmite was so I was never tempted to try buying it when I see them especially they cost a ton here). And since most people love to compare Vegemite with Marmite, I figured they have got to be kinda similar, just different brands from different countries.
Anyways, If THIS tastes a lot like Vegemite, then I like Vegemite already LOL. I made this few days ago just out of curiosity and the rave reviews, taking my risk here. Plus, I do eat all the ingredients all the time, separately. Ok not so much of black tahini but I eat black sesame sprinkled on top of baked stuff and never thought they tasted gross ha ha.
To be continued....
★★★★★
Mel says
My Vegemite is looking a little chunky would you recommend adding water ?
I did double the recipe as I'm using my thermo to process and it needed a bigger amount in the bowl
Audrey says
Hi Mel,
Hmm.. I wonder if it's because it wasn't enough contents, which can lead to things being chunky and not blending together properly. Adding water will thin it out and will also impact the flavor so you'll need to adjust by adding a bit more tamari and yeast (to taste). I'm not sure how much you'd need to add to make it sufficient to blend (as I don't know how big your blender is). In theory, I think this recipe would work better then if you just make an even larger batch in future (can freeze some of it for longer term use) if you're planning to make it in a bigger blender.
Stacey says
I’m Australian and have Vegemite everyday!! I always felt guilty as I’m aware what it’s made from but this is soooo close and I’m so happy you shared this recipe. Even my mum was shocked how good it tastes.
Currently eating Vegemite on toast as we speak!!!!!
★★★★★
Audrey says
That's awesome, Stacey! Thanks so much for sharing. I'm glad you and your mum are enjoying the recipe.
Anna Vivona says
OMG !!!! I used to have Vegemite EVERY DAY but havent had it for about 4 years now because I can't have yeast products. Just finished have a toast (yeast free) with your recipe and it's really amazing - not exactly like Vegemite but has such a nice flavour!! Soooooo delicious and so nice to make a substitute for something I crave that actually tastes good!!! Thank you for putting this together for everyone to enjoy!!!
★★★★★
Audrey says
Best feedback ever, Anna, and I concur with your assessment :) I'm glad you're enjoying this!
Analisa Malone says
I have to go gluten free and nearly died to discover this meant ditching my vegemite!! You may have save my life!! Thank you so much
Audrey says
No worries -- enjoy :)
Cedric Martin says
Hi There, im really interested by your recipe. What do you consider a cup regarding the quantity of black tahini?
Audrey says
Hey Cedric. I use a 250ml measuring cup (so half of that for this recipe). Just for reference, my tbsp is 15ml.
Kat says
Thanks for this. It's delicious!
★★★★★
Audrey says
So glad you liked it, Kat. Thank you for the feedback :)
Stephen says
Just found this and Love it! Massive Vegemite fan here, but have gone off processed foods. Thanks for sharing.
★★★★★
Hannah says
Hey Audrey,
Thank you so much for this recipe! I am Australian and a *massive* vegemite fan, but have been doing my best to live a bit more mindfully for the last couple of years, which has resulted in me trying to reduce waste, going vegan and trying to eliminate some of the nasties in food. As a consequence Vegemite has been off the shopping list for a while now.
I played around with this a little bit, because the original wasn't *quite* sharp enough for my Aussie taste buds. I added about a tablespoon of some miso paste and a (very) little bit of reduced apple cider vinegar. It means the whole process wasn't quite as simple as your original, but it got the bite that I love about vegemite :)
Audrey says
That's awesome , Hannah -- thanks for the miso tip. Sounds perfect! Glad you were able to get some "vegemite" back in your life :)
Eileen says
I also got something resembling play dough when I made this. I added 2 tablespoons coconut aminos, and it now looks like the picture and tastes very umami and acceptable.
Ken says
This looks like a good recipe. It is not msg free and you should not have said that it was. Yeast has a bunch of naturally occuring msg.
At least this recipe has less naturally occuring msg than vegemite, so i guess that is a win.
★★★
Audrey says
Hi Ken,
I appreciate you chiming in -- you're right, I misspoke. I added the word "artificial" in the post for clarification as that is what I meant to convey.
Glutamic acid found naturally occurring in many foods including nutritional yeast is a different ingredient to manufactured synthetic MSG, and is received differently by the body. I personally have zero problem with the naturally occurring stuff and have no hesitations about using it. I do avoid artificial MSG entirely though.
Although you may already be familiar with this information, I'm leaving this link here with a basic explanation of the issue in case others reading this want more context to this subject: How do truly natural glutamic acid and manufactured glutamic acid (MSG) differ?.
Cheers!
aebell says
Well I don't know how old this post is, but I'm sure glad I came across it. I was just diagnosed with celiac disease and was sad to think that I could no longer use vegemite. I was born in Australia and so was introduced to it at a young age. Growing up in Canada, over time I stopped using it as a sandwich/toast spread, but I grew to love using it to add that "umami" flavor in things like spaghetti or pizza sauce. Looks like I've found a worthy substitute.
Audrey says
Hi aebell. Thanks for sharing and I think you'll enjoy this :) We haven't stopped making this and it's been a few years now since I discovered this recipe. It's not a 100% substitute, but close enough and very satisfying. I actually got to try out an Aussie Vegemite substitute that was gluten-free recently and found that I much preferred this version :)
Laure says
Out of curiosity, I was searching the net this evening to learn about Vegemite. After learning the lore and the basics, I wanted to order some from Amazon to try it, but soon learned it contained gluten, and I am gluten intolerant. In further searching, this time for a homemade Vegemite recipe, so I might figure how to tweak it, I came across your (Bec's) version. Having never tried the real deal, but being an adventurous sort, I ventured right into a concocting a version using ingredients I had on hand. I am familiar with black tahini, but used regular, as that is what I had. We are in the midst of an ongoing kitchen remodel, so our kitchen contents are currently in boxes apportioned throughout the house, save for the bare necessities spread out on my home studio art table. Not wanting to go hunting for a proper power tool to do the mixing, I opted to hand-stir the ingredients, resulting in a too-thick, oily paste, with a less than spreadable consistency. For the remedy, I opted to add in some water, a few drips at a time and came through with a delightfully flavored spreadable mix. Now all I need is some good grain free bread, if there is such a thing. Meantime, celery will have to do, along with any other entrees I may choose to enhance with a dab or two of my new favorite B-rich health treat. I'll try the black seed version as well, when I get the chance. Thanks for the fun food adventure.
Audrey says
Wow, now that is an adventure, Laure -- I'm right there with you though in the experimenting spirit ??. Glad to hear it turned out delish despite the obstacles. The black tahini, besides the color, adds a certain flavor to this which makes it more reminiscent of vegemite. Hope your kitchen renos go well! :)
Laure says
Oh, Yum! I ordered the black tahini from Amazon. It came today, so needed to try the "real" vegemite recipe ASAP. The tarry-looking tahini needed exhausting amounts of elbow grease to become homogenized, and required not a little cleanup, but with no regrets. I hand-stirred the ingredients together as before, with no problems. This time I opted to try adding a small amount of apple cider vinegar, as suggested in some other recipes about the web. Oh My, it was instant addiction! I am off bread, so tried the new concoction slathered on slices of pears. Oh, my goodness YES! Thanks Audrey, for encouraging me to go all the way. I'll never be sorry.
★★★★★
Audrey says
Yay! I love it on sliced daikon or turnips too -- that's my bread-free go to a lot of the time. So happy you gave it a go with the black tahini.
Laure says
Mmm! I'll take any excuse to slather the loveliness.
Jill says
Hi, I am an ex-Vegemite eater. I can no longer eat anything made from wheat, rye or barley so have been missing my toast with Vegemite and avocado. However just found your recipe and I do have black sesame tahini so will be making this. Thank you
Audrey says
You're welcome, Jill! Hope it works for you :)
It's not identical to Vegemite, but is a wonderful alternative in terms of flavor (and nutrition). I tried a commercial Aussie gluten-free substitute at one point (Vege-spread or something like that, I can't remember the name but it was by a common brand), and was really not digging it (it looked the part better, but didn't remind me of Vegemite at all in terms of flavor -- not even sure how to describe what it tasted like, but we couldn't eat it). This version on the other hand works for us.
Trish says
As an Aussie living in the US it's hard enough finding vegemite and the occasions that I do it's so expensive for a tiny amount, so I'm quite thrilled to have stumbled upon your healthy recipe here! Very excited to try this and I will as soon as I get some black tahini butter (never even heard of it!) Will repost as soon as I've made it to let you know how much I love this ;) I do prefer Promite over Vegemite but beggers can't be choosers when the pickings are low :)
Audrey says
Aw, hope you manage to find some, Trish, and give this a go. I also only heard of black tahini when I went to make this. It's really quite good :) Enjoy it!
Yanina says
HI Audrey,
I live in Australia and my son and I both love Vegemite/Marmite (he is a kiwi, I am from Argentina). However, we went on the GAPS diet for 2 years and we had to quit it. All that time, I was wondering if I could make vegemite at home but could not find any recipes online and I did not know where to start. A few months ago we came off GAPS and started giving Vegemite to my son, a bit reluctant due to the amount of salt it has and also how processed it is. SO THIS IS A GODSEND!!! I am so grateful! I will give it a go and will let you know. THANK YOU THANK YOU! And I live in Melbourne so I will check out my goodness organics as well. All the best!
Audrey says
So happy to help, Yanina! I felt much the same as you must be feeling right now when my husband and I first found this recipe :) Enjoy it!
The Holistic Chef says
So awesome to see Rebecca Showcased here Audrey good on you for being so caring and in integrity :)
Bec is a fabulous, gracious being and we are blessed she is on the planet as we are too with your gifts dear Audrey.
Long live Vegemite - well clean Vegemite - there is also a great way of doing a clean one that I have tweaked for a cafe menu called Miso mite :)
blessings
Shakti x
Audrey says
Hi Shakti,
Thanks very much! I'm so glad to hear you know Rebecca! She is a lovely person. And miso mite sounds very interesting! I'm sure I'd love it. We've been making this clean vegemite very regularly and it never grows old on us. ♥
Vimilimitex says
This is DELISH and easy to make. I know longer crave Marmite---I can make my own. Thank you so very much.
Vimilimitex says
PS I bought black sesame seeds at an Asian store and made my own black sesame butter as I couldn't find it in stores here.
Audrey says
Ah, yes, I do that sometimes as well -- black sesame tahini isn't always easy to find. Making your own is a fair bit cheaper...
Audrey says
That's amazing -- so happy to hear that! We've been making it regularly and even while visiting Australia last year, the thought of real Vegemite wasn't even tempting for my husband because we've got this great recipe and it honestly tastes amazing and feels good knowing you're eating things that are good for you... So happy to hear you are enjoying it :)
SARAH says
Thanks so much for the recipe! so excited to try!
Wondering if there is a substitute you could recommend for Tamari...
Would Coconut Aminos or Mollasses work for us paleo eaters?
★★★★
Audrey says
Hi Sarah, coconut aminos would work great in this in place of tamari. Enjoy the recipe! :)
Mel @avirtualvegan.com says
I am a huge Marmite fan. However I am not a fan of some of the ingredients as I try to eat as cleanly as I can. We also now live in Canada and it's not easy to get Marmite or Vegemite here anyway so this recipe is perfect for us. I will be on the lookout for the black tahini when I am grocery shopping and will make this as soon as I find some! Thank you for a great recipe!
Audrey says
Awesome, Mel. I'm amazed at the fact that Marmite is sold for like $10 per 1/4 cup here. That's just robbery! This is healthier anyhow and quite easy to make. I'm sure you'll love it! :)
narf77 says
As an Aussie, I am most intrigued to see if this tastes anything at all like vegemite. Black sesame seeds are a whole lot cheaper than sesame butter and if you buy them from Asian grocery stores, they are even cheaper. I am going to give this the old college try, run it up the flagpole and see if it salutes. Cheers for the share.
★★★
Audrey says
Awesome -- I'd love to hear what you think!
Sarah | (Cooking for) Kiwi & Bean says
I remember some of my childhood friends bringing Vegemite in their school lunchboxes, and oh the SMELL! I honestly don't think I've even ever thought about it since those days...so this post brings it all back. :-)
★★★★★
Audrey says
Haha. Yes, it's definitely a smell to remember :)
Ali the Skinny GF Chef says
My first thought was "it's black!" ewww! I'm like you and need something sweet in the morning. No fishy stuff for me! Love the picture of Vegemite for those who want to die :) Black tahini sesame seed butter is much more appealing and the company looks wonderful. I remember seeing that Oprah episode too. So cute, thanks!
Audrey says
lol, Ali. It's definitely a love it or hate it kind of food. Like I mentioned, took me a year to even taste it. I'm pretty hooked now though and absolutely love this stuff. If you like salty, old cheese-flavored things, this is a great thing to try out. I actually LOVE that it's black, but that's because I'm a nerd and love food that's unusually colored :)
rachel says
Gonna give this a shot. I love black tahini and I like vegemite but don't really eat it much these days. What a great idea!
Audrey says
Awesome -- I'd love to hear what you think, Rachel! Enjoy it :)
Brandi says
I love vegemite!! Maybe I was an Aussie in a past life ;) I love it on celery and of course toast with avocado.
Audrey says
Yay for vegemite, Brandi :) Maybe I was an Aussie in a past life too -- it's so good, and definitely amazing with avocado!
Sylvie | Gourmande in the Kitchen says
So smart to use the black sesame seed butter!
Audrey says
I know, isn't it, Sylvie! Rebecca is a clever lady :)
Rebecca @ Strength and Sunshine says
This is soooo awesome! I adore tahini and eat it almost every day! I've never gotten my hands on black tahini though! Fun! And I've never had vegemite, but this looks so awesome!
Audrey says
You know, it's strange enough that I think you'd quite like it, Rebecca :)
Krystal says
I used to work with a lot of Aussies and Brits.. they always argued over which was better Vegemite or Marmite. I tried them both and found them both equally disgusting..lol But your version sounds totally worth a try! Thanks for sharing.
Audrey says
Haha, Krystal. Well, I just hope you tried it out the right way. Letting someone taste this on a spoon for the first time {as shown in all those "Americans taste Vegemite" videos} is more like a practical joke. I think also, as a few others mentioned in comments, my taste buds changed so much over the years. I was a nay-sayer at first but now I actually could {and do :S} eat this stuff with a spoon :)
Nissrine@ Harmony a la Carte says
Oooh black sesame tahini...I've been trying to make my own but just can't get those darn Sesame seeds to puree smoothly enough. I will figure it out one day. Looks very interesting, although I've never had vegemite before.
Audrey says
What do you use to try and grind it? I know Somer said she ground hers in a Blendtec, which is good for grinding pretty much anything down ;) So curious to find out what other blenders/processors act like... It's bizarre because I actually have organic black sesame seeds at home and it didn't even occur to me to make my own "tahini" with them and instead I went hunting that stuff down all over the place in the shops for this recipe :)
Anyways, if you ever do try this out, I'd love to know what you think :)
Joanne M says
I'm curious about this spread. I've never tasted Vegemite before but I did try Marmite once and it went straight into the trash after. I like that this version of Vegemite only has 3 ingredients and they are all items I have on hand in my kitchen. Really wish I could whip some up and try it out as I really like the taste black tahini!!
Audrey says
Well, if the Marmite ended up in the trash, I don't know how you'd feel about this, Joanne :) This stuff is strong-flavored, salty, and pungent! And usually people either love it or hate it. It took me a year to come around. My husband loved it straight away. But if you spread it VERY thinly on a piece of toast it's quite good -- see pic I attached in response to Natalie in the comments ;)
I would love to hear your reaction if you decide to give it a go {even if it ends up in the trash :) }, though it's definitely not worth getting sick over if you're very sensitive to the tahini -- but if you're going to try it, maybe make a very tiny batch first so you don't waste it...
Joanne M says
I failed to mention that I was in my 20s when I tasted Marmite and that my taste buds have changed significantly since then haha! Tahini, tamari and nutritional yeast are all food items that I enjoy so maybe...I might surprise myself and really love it. Maybe. I don't have an allergy to tahini, my IgG food sensitivity test showed that I have a sensitivity to sesame seeds it so I'm supposed to avoid them for a while. I'll let you know if I end up trying it out. I'm just really curious. :-)
Audrey says
Sounds good, I'd love to know what you think no. My taste buds ten years ago were nowhere near where they are now, so you never know :)
Tessa@tessadomesticdiv says
A. I have never tasted or seen Vegemite .....however, I have heard its name!
B. black sesame tahini....you have me totally intrigued..that stuff is beautiful!
C. How do people usually use this stuff?
Audrey says
Quite unusual, isn't it, Tessa? :)
Vegemite is eaten on toast -- a classic breakfast down under. You usually spread it very thinly on buttered toast or crumpets {sort of like an english muffin}. It's got a very strong salty/cheesy sort of flavor. Hard to describe, but typically if you like it you love it, and if not, you might have a response similar to these guys {start at 1:38}:
Definitely not for everyone, though to be fair these guys obviously were not shown how to taste Vegemite properly! We love this stuff <3
Joanne M says
Hahaha! The gag reflex on that one guy has me doubled over laughing!
Audrey says
Yes, I can totally see why they'd react like that. To be fair, they were expecting a treat and got a jar with dark smelly stuff that's super pungent. I bet they were hoping for chocolate or caramel and not at all a salty punchy spread, and to top it off they just ate it with a spoon straight out of the jar...
But it is totally funny to see their response nonetheless. I've seen people react like that in real life too. I think it just needs to be introduced properly and served properly for people to appreciate what Vegemite is all about. I bet these guys would actually really like it in a different setting :)
Somer says
Hey! Just so you know, I had success using 1 cup organic black sesame seeds ground into sesame butter in my Blendtec twister jar. It blended down to 1/2 cup, then I just added in the other ingredients and pulsed until smooth! Really cheap!
Audrey says
That's awesome -- so good to know and thanks for trying it out so quickly. People are asking where to find black sesame tahini on fb, so I'll pass that along as an option. Thank you, Somer! ♥
Natalie @ Feasting on Fruit says
Seeing your recipe has made me a lot less frightened of it! Does it taste anything like miso? That's kinda what I imagine it tasting like, but I'm probably way off :D
Audrey says
Haha. Yes, I guess it's kind of close to miso. Very salty and pungent -- real Vegemite needs to be spread quite thinly because it's so strong. Here's a guide ;)
Natalie @ Feasting on Fruit says
Hahahahaha :D
Audrey says
Just curious, btw, what did you imagine was involved? :)
Natalie @ Feasting on Fruit says
I was thinking along the same lines as miso, so fermentation or some sort of long process. I had no clue it was usually made from barley, I thought it was mostly additives and flavorings and msg and stuff.
Audrey says
Meh, I'm not a long process kind of person :) I typically want things ready now, or else I'll just make something else. This recipe is just my kind of recipe for that reason ;)
Joanne M says
A very helpful diagram!
Audrey says
It is, isn't it? Looks like I didn't quite follow it myself though :) Well, my husband normally does, but I just kept asking him to even out the spread on his toast because I wanted it to look neater for the picture, and also unlike traditional Vegemite, this "knockoff" is a bit more absorbent... and well, ended up with what in pictures looks like "Vegemite for those who want to die" haha, but I actually didn't use that much at all. I promise :)
The Vegan 8 says
I have never tried this stuff Audrey and the color kind of took me by surprise, but based on the ingredients, it sounds SO delicious and I know I would love it! I have never seen black tahini before...how different is the taste from regular?
Audrey says
Absolutely different from regular tahini. I didn't expect it to taste so different tbh. It doesn't have the tahini sweetness -- would pair better with more savory things. It's not as delicious on its own, but in this "vegemite"-- AMAZING! And after I made this recipe, my friend gushed over how much of a superfood black sesame seed tahini is.
Vegemite is like an Australian equivalent of pb&j or burgers & fries {they obv. eat that stuff too, just trying to find something comprably iconic} -- typical breakfast/snack: spread thinly on toast {or crumpets}, usually with butter and a hint of cheese. I have a feeling you of all people might quite like it :)
Audrey says
You might like to watch this first, Brandi :)
And then you might want to youtube "Americans try vegemite" if you want to get the full picture ;)
Harriet Emily says
This looks great Audrey! I'm actually a huge lover of marmite (I eat it pretty much every day), so it's lucky that I live in the UK, where you can get it everywhere! I've only tried vegemite a couple of times and it was really good, so I'll definitely have to try your recipe out - mmm!
★★★★★
Audrey says
Thanks so much! I've only tried Marmite once -- like I mentioned, it's soo darn expensive here. You can pick up the tiniest jar {like a 1/4 cup, maybe even less} for $10! I think Marmite is a tad sweeter, so you may need to tweak the flavors a little if you want it to be more like Marmite than Vegemite. I'd love to hear how you like it if you ever give it a go :)