Coconut aminos have become a favorite alternative to soy sauce for a good reason: they’re gluten-free and soy-free, with a savory, slightly sweet flavor that adds a nice touch to many dishes.
But what do you do when you can’t find coconut aminos at the store, want a more affordable option, or simply prefer a different flavor? This article is here to help! We’ll explore the best substitutes for coconut aminos, so you can keep your recipes delicious and allergen-friendly.
When choosing a substitute, it’s important to consider a few key factors. Think about the flavor profile you’re aiming for, the sodium content of the alternative, and whether it meets your dietary needs, like being gluten-free or soy-free.
What are coconut aminos?
Coconut aminos are a liquid seasoning made from the fermented sap of coconut palm trees. The sap is harvested, then fermented, often with the help of added salt and bacteria. This fermentation process breaks down the sap’s sugars and proteins into amino acids.
Despite the name, coconut aminos don’t taste like coconut. Their flavor profile is described as umami — savory and slightly sweet.
Coconut aminos are often used in marinades, stir-fries, salad dressings, and dipping sauces. You might see them drizzled over crispy tofu or used as a dipping sauce for sushi or spring rolls.
Nutritionally speaking, coconut aminos have some advantages. They’re lower in sodium than soy sauce, with about 90mg of sodium per teaspoon. They’re also allergy-friendly and have a low glycemic index, which means they don’t cause a rapid spike in blood sugar.
Choosing a coconut aminos substitute
Keep these things in mind when choosing your replacement:
- Flavor. Coconut aminos have a distinct umami flavor. You’ll want to consider how savory, salty, and sweet your substitute is. Experiment to find your favorite.
- Sodium. Some substitutes have a lot more sodium than coconut aminos. High salt intake has been linked to obesity.
- Dietary restrictions and allergies. If you can’t have gluten or soy, read labels carefully. Tamari is a gluten-free alternative to soy sauce.
- Availability and cost. Some of these options are easier to find and more affordable. You could also make your own to better control the ingredients.
Best coconut aminos substitutes: soy-based options
If you don’t have coconut aminos on hand, or if you’re allergic to coconut, several soy-based ingredients can stand in.
Tamari
Tamari is a Japanese soy sauce that’s typically gluten-free, although it’s always a good idea to check the label to be sure.
Its flavor is rich and savory, similar to soy sauce but often less salty. Start with a 1:1 ratio, and then adjust to taste.
Soy sauce
Soy sauce is probably the most common and easily available substitute for coconut aminos. Be aware that it can be quite high in sodium—around 880 mg per tablespoon.
You may want to use less soy sauce than coconut aminos, and then adjust to taste.
Liquid aminos
Liquid aminos are made from soybeans and water, and they have a salty flavor that’s milder than soy sauce. A teaspoon of liquid aminos has about 320 mg of sodium.
Start with a 1:1 ratio, and then adjust to taste.
Best coconut aminos substitutes: Other umami-rich options
If you don’t have coconut aminos on hand, or you’re just looking for a change, here are some other choices that can deliver a similar savory flavor.
Teriyaki Sauce
Teriyaki sauce is a sweet and savory sauce that usually contains soy sauce, sugar, and ginger. If you’re trying to avoid soy or added sugars, this probably isn’t a great choice for you.
But if you’re not avoiding those ingredients, teriyaki sauce can be great in stir-fries and as a marinade.
Worcestershire Sauce
Worcestershire sauce is a fermented condiment with a complex flavor. Heads up for vegans: Traditional Worcestershire sauce contains anchovies, so be sure to check the label before you buy.
Because Worcestershire sauce has a strong flavor, it’s best used sparingly.
Miso Paste
Miso paste is a fermented soybean paste with a savory flavor that can really add depth to a dish. You can find miso paste in different varieties, ranging from white to yellow to red, with each having a slightly different intensity.
To make a quick and easy sauce, try dissolving a small amount of miso paste in water.
BEST COCONUT AMINOS SUBSTITUTES: VEGAN AND UNEXPECTED OPTIONS
If you’re all out of coconut aminos, or if you just want to experiment with some different flavors, here are some tasty vegan options that might surprise you:
Vegan Fish Sauce
Vegan fish sauce mimics the umami flavor of traditional fish sauce using ingredients like seaweed, mushrooms, and soy sauce (or tamari). Try it in your favorite Asian-inspired recipes.
Vegan Oyster Sauce
Generally made from mushrooms and other plant-based ingredients, vegan oyster sauce has a thick, glossy texture and a savory-sweet flavor. It’s a great substitute in dishes like beef and broccoli stir-fry or garlicky noodles.
Balsamic Vinegar
Balsamic vinegar is a dark, concentrated vinegar with a sweet and tangy flavor. While it has a different flavor profile than coconut aminos, it can add a delicious depth to salad dressings or marinades. A little goes a long way, so start with a teaspoon and add more to taste.
Dried Shiitake Mushrooms
Soaking dried shiitake mushrooms in water creates a flavorful broth that’s rich in umami. You can use the broth as a base for sauces or soups. Remove the stems before soaking, as they can be a little tough.
Make your own coconut aminos (Soyaki Sauce)
Making your own version of coconut aminos is a great way to control the ingredients and customize the flavor profile to your liking. We call our version Soyaki Sauce. Here’s a simplified recipe; check out the original article for detailed instructions.
- Base: Use low-sodium soy sauce or tamari.
- Sweetener: Try maple syrup or brown sugar.
- Acid: Rice vinegar or apple cider vinegar work well.
- Optional additions: Garlic powder and ginger powder can add extra depth.
Experiment! The best part about making your own is that you can adjust the ingredients to suit your taste.
Wrapping Up
Coconut aminos is a versatile ingredient, but if you can’t find it or don’t care for it, there are plenty of substitutes to choose from. Tamari offers a similar flavor, while Worcestershire sauce brings umami, and Maggi seasoning packs a punch. Fish sauce adds a salty, savory note, and soy sauce is a readily available alternative.
When picking a substitute, think about your dietary needs, your preferences, and how much sodium you want to use. With a little experimentation, you’re sure to find the perfect replacement for coconut aminos in your favorite recipes.