9 Coconut Aminos Substitutes You Might Not Know About

Many people prefer coconut aminos over soy sauce for health reasons. Many health claims are founded on cultural beliefs rather than scientific evidence. Nonetheless, since coconut aminos are devoid of soy and gluten, they are acceptable for persons who are sensitive to soy or grains.

Coconut aminos are increasingly being used to substitute soy sauce in recipes. However, if you run out of coconut aminos, here are some alternatives you may use in your recipes.

• Soy Sauce
• Liquid Aminos
• Miso Paste
• Teriyaki Sauce
• Tamari
• Soyaki Sauce
• Dried Shiitake Mushroom
• Fish Sauce
• Worcestershire Sauce

If you want to learn how to employ these alternatives in your scrumptious dishes, keep reading.

The Best Substitutes For Coconut Aminos 

Coconut aminos is a dark-colored sauce that tastes like soy sauce. They are made from the nectar of the coconut plant rather than coconuts. After being harvested, the sap is kept and aged.

It digests during this time due to the natural sugars included. The end product is wonderful and has no trace of coconut flavor. What if you want a comparable flavor but don’t have any coconut aminos?

Here is a list of alternatives to coconut aminos that you may use instead.

Soy Sauce

Soy sauce is a common condiment found in and paired with a variety of foods, including seasoned dinners, noodles, and salad dressings. You may simply swap coconut aminos for the same amount of soy sauce specified in your recipe.

Soy sauce is the most common fermented liquid condiment in the world. It all started in China with soybean paste (Jiang) manufactured from beans. It was also well-known in other East Asian and Southeast Asian nations.

Soy sauce comes in a variety of colors and flavors, depending on the method of production and regional preferences. This condiment may be used on both cooked and raw dishes, and its salty and caramel-like flavor enhances the aroma and flavor of your meals.

Liquid Aminos

Soybeans and water are used to make liquid amino acids. (There are no preservatives or previously unknown sugars.) They may be made without soy by fermenting coconut sap with salt and water.

Amino acids are structural constituents of protein that help create muscle, regulate metabolism, and boost the immune system, among other things. Amino acids have important roles in the human body, aiding with tissue repair, dietary intake, and detoxification.

Because of its many similarities to soy sauce, liquid aminos may be used in the same proportions as coconut aminos, according to the Academic Association of Medicine.

It is also saltier than coconut aminos, with 310 mg sodium per teaspoonful compared to 80 mg sodium in the same amount, which some people may be concerned about.

Liquid aminos may be used to flavor stir-fry dishes, cook vegetables, flavor pasta and dumplings, and, of course, flavor stir-fry foods.

Miso Paste

Miso is an important component of Japanese cuisine and the base for the renowned miso soup. The paste, which has the consistency of peanut butter, is often made from soybeans, a cereal (such as corn or grain), salt, and yeast (a mold).

Miso, depending on the variety, may be creamy or harsh, and it can be stored for a few months to several years.

Miso, which is prepared from fermented soybeans like soy sauce, tastes just like coconut aminos’ most well-known replacement. It’s rather simple to find in the refrigerated section of the grocery store.

When blended with water, it produces a great substitute for coconut aminos, providing the same savory flavor. One negative is that the texture isn’t the same since the water has made it somewhat more saturated.

As a consequence, it is advised to use this alternative in liquid recipes where the miso paste may also integrate well. Mix equal parts miso paste and water for each component coconut aminos asked for in a recipe.

Teriyaki Sauce

Teriyaki sauce is a kind of Japanese sauce or flavor. It’s a red-brown liquid with identifiable spice, herb, and flavoring particles.

Teriyaki sauce is often used as a covering for meats. Teriyaki sauce goes well with a wide range of foods, including fish, chicken, beef, and bacon.

When used as a condiment, Teriyaki sauce enhances the taste of chicken wings, wontons, seafood, and steaks. Teriyaki sauce is used to season stir-fries, noodle dishes, and vegetables.

However, because of its dense texture and sweet taste, it may need to be diluted.

Furthermore, because of its thicker consistency, it is more typically used as a marinade in meals like steaming rice rather as a dip like miso paste and coconut aminos. That’s something to keep in mind.

Teriyaki sauce may easily be substituted with sauces such as coconut aminos and soyaki sauce. To create the same texture as soyaki sauce or coconut amino, dilute it with water or combine it with vinegar.

[Related Article: How To Thicken BBQ Sauce?]

Tamari

Tamari sauce made from soybeans is a traditional Japanese condiment. It has a thicker texture and a more balanced flavor than soy sauce. It’s also vegan and gluten-free.

Tamari may be used in place of coconut aminos.

Tamari is a kind of soy sauce that does not include wheat since it is derived from miso paste, according to Healthline. If you have an allergy, verify the composition of a tamari bottle before using it in a gluten-free diet, although it is normally safe to use.

Tamari has a more robust savory taste than conventional soy sauce due to the higher percentage of soybeans and the lack of wheat.

Tamari is gluten-free in virtually all varieties sold in the United States, however certain varieties may still contain wheat. Gluten-free tamari should be available at your local store.

However, the Kikkoman brand’s normal tamari is not gluten-free; however, they do sell a gluten-free tamari that is clearly labeled.

Soyaki Sauce

Some call it Soyaki sauce, while others call it the recipe for Trader Joe’s Soyaki sauce. The formula, however, remains the same just under a new title.

Since Trader Joes introduced it to the public, the cooking procedure and ingredients have changed.

The wonderful part about this Trader Joe’s soyaki sauce is that it can be used to make a variety of tasty Asian-inspired dishes.

Soyaki sauce is the ideal combination of the two sauces because it blends the thin texture of soy sauce with the sweet taste of teriyaki.

Chicken teriyaki, sushi rolls, and vegetable salad, for example, come with a selection of side dishes including potatoes, ramen, stir fry, and veggies.

Dried Shiitake Mushroom

Many people are shocked to hear that dried shiitake mushrooms may be used as a substitute for coconut aminos, the well-known soy sauce substitute when juiced in heated water and let to soak.

The liquid in which the sprouts are steeped has a flavor that is very similar to soy sauce and coconut aminos, and it may be used in an equal proportion with either sauce.

Of course, the taste isn’t quite as good since there are just two ingredients, and it’s not created from fish or soybeans like other alternatives. Even so, if you don’t have other choices, it will suffice.

Shiitake mushrooms provide a deep, delicious flavor as well as saltiness to meals. I like to think of them as healthy little taste bites since they have no cholesterol and can be eaten by vegans.

Although fresh shiitake mushrooms are very delicious, they may be difficult to get, so having dried shiitake mushrooms on hand guarantees that you always have a savory item on hand.

They are widely found in Asian markets and may be stored in a sealed jar in a cool area in the fridge for weeks, if not months.

Fish Sauce

Fish sauce is often made from farmed fish. It’s made in the same manner as many other spices decompose fish, yielding a saline liquid.

Each mouthful includes a whopping 1250 milligrams of sodium since the fish is aged by being covered with sea salt.

However, one major downside of using fish sauce is that it is unhealthy. Several of the other sauces in this post are vegetarian-friendly, so you may want to reconsider if you have dietary restrictions.

Its fishy, salty, and savory taste is still a preferred accompaniment to salmon, wontons, and maki rolls. This replacement is ideal for seafood-based dishes.

Worcestershire Sauce

Worcestershire sauce is a vinegar-based fermented condiment made with anchovies, sugar, tamarind, onions, pepper, and other ingredients.

The flavor is delicious and sweet, with a distinct sour tang. The most common form of Worcestershire sauce is not vegetarian-friendly. Depending on the product, it might be gluten-free or not.

Despite not knowing the precise origins of tamari and soy sauce, Worcestershire sauce may be used in place of coconut aminos.

Quick Fact

Two chemists in Worcester, England, devised the vinegar-based sauce in 1837. It’s now used as a marinade, spice, and meal.

BBC World Service

Worcestershire sauce has the advantage of being widely accessible on the market because to its long history, whereas coconut aminos is currently striving.

Worcestershire may be used in a variety of ways in the cooking or as a seasoning. It’s typically slathered over grilled, sautéed, or cooked meats, fish, or birds.

It’s ideal for boiling, grilling, or stir-frying vegetables. Worcestershire sauce may be used as a salad spice, as well as on appetizers and seafood. It’s used to spice up and flavor stews and soups.

Although both coconut aminos and fish sauce have a light, liquid viscosity, the drawback of using coconut aminos instead of fish sauce is that coconut aminos lack the fishy flavor. You will most likely notice a difference.

Coconut Aminos Substitute Related FAQs

How can you tell the two apart when comparing coconut aminos with soy sauce?

Coconut amino acids are made from mature coconut sap, salt, and water. Soy sauce is made from fully ripened soybeans. Coconut aminos contain more salt, gluten, and soy content than soy sauce.

Does coconut aminos have a coconut flavor and aroma?

It’s natural to anticipate the sauce to taste like coconuts since it’s derived from the juice of coconut palm plants. Coconut aminos, on the other hand, have no discernible coconut flavor.

If you taste coconut aminos, you’ll get a somewhat savory sauce. It has a somewhat creamy flavor and a little sweetness.