In a mixing bowl, start by adding the organic ketchup, maple syrup, apple cider vinegar, tamari (or soy sauce), molasses, vegan Worcestershire sauce, liquid smoke, and yellow mustard. This combination is where the magic begins. Whisk until everything is well incorporated, creating a harmonious blend of flavors. Taste it and if needed, adjust the seasoning by adding a pinch of salt or pepper.

Now, sprinkle in the spice blend: smoked paprika, chili powder, black pepper, onion powder, garlic powder, and cayenne if you’re feeling a bit adventurous. These seasonings will deepen the sauce's flavor while adding a touch of complexity. Whisk again to make sure the spices are evenly distributed.

Transfer your mixture into a small saucepan and simmer over medium heat. Keep it bubbling gently for about 3 to 5 minutes. Stir occasionally to prevent sticking or burning. The goal here is to meld the flavors together and create a delightful aroma that fills your kitchen.

If you prefer a thicker sauce, grab that arrowroot powder. In a small bowl, mix it with the cold water until smooth, ensuring there are no lumps. Add this slurry to your simmering BBQ sauce. Continue whisking for another 1-2 minutes until it thickens nicely. Just be careful not to let it simmer too long after adding the arrowroot, or it can become grainy.

Once thickened to your liking, remove the saucepan from the heat. Let it cool before transferring the sauce to an airtight jar. As it chills in the fridge, it will thicken even more. You can store it for about 2 to 3 months—though I doubt it will last that long with how delicious it is!