Substitute For Coconut Aminos

This dark seasoning sauce is made with coconut blossom nectar or coconut tree sap. It is fermented and then seasoned with salt. It is not made from coconuts, so it doesn’t have a coconutty flavor. It has a mild, slightly sweet soy sauce flavor, which adds a wonderful umami taste to your dishes.

Coconut aminos, a whole natural food, are pH neutral and contain many trace minerals and vitamins, including vitamin C, B complex, and vitamin C. It also contains 16 essential as well as non-essential amino acids. checkout coconut vinegar alternatives to make tasty dishes in your kitchen.

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Alternatives and Substitutes to Coconut Aminos

Coconut aminos have many great substitutes, find them below.

Soy Sauce

It is made of soybeans that have been soaked and then cooked. The paste is then mixed with wheat, salt, and a fermenting culture called koji. Traditionally, this salty brown sauce takes several months to make. It is then pressed to drain the liquid, pasteurized and bottled before being packaged as soy sauce.

It is an alternative to regular soy sauce if you do not have dietary restrictions. It is a more salty and spicy version of the same flavor. This sauce is a staple in Asian cuisines and can be found in many sauces, marinades, soups, and dishes. 

Soy sauce is the most popular seasoning in East Asian and Southeast Asian cuisines. It adds a salty, umami flavor to dishes. It is very popular, so you should not have any trouble finding it in your local grocery store. You can also find low-sodium varieties at most convenience stores. Half the recipe’s amount or add half the salt.

Soy sauce has a stronger flavor than coconut aminos, and it tastes a bit saltier. However, it’s still a great substitute for coconut aminos. If you are trying to reduce sodium intake, choose low-sodium soybean sauce. However, anyone sensitive to soy will not be able to eat any soy sauce. It also contains gluten because it is fermented with crushed wheat. Traditional soy sauce may have a more rich and salty flavor than coconut aminos. 

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Oyster Sauce

Oyster sauce can be used in soups, fried dishes, seasonings and other predominantly Asian cuisines. This versatile sauce is made from oyster extracts, which are foods processed with sugar, cornstarch and salt. It has a sweet, nutty flavor. You can also substitute coconut aminos for the oyster sauce by using the same amount. The oyster sauce may be slightly sweeter than the coconut aminos. It might not be the best choice if you want a more controlled sweetened recipe.

Oyster sauce can be substituted for coconut aminos because of its similar taste and texture. It has a wonderful combination of sweet and salty flavors. It is made from boiling oysters and caramelizing its juices. Then, sugar, salt and thickeners are added. Some brands are gluten-free, and others may have added soy, so it is important to verify the packaging.

Oyster sauce can also be high in sodium. However, there are low-sodium brands. Oyster sauce, unlike coconut aminos, is not suitable for vegans. Vegetarian oyster sauce is available if you are unable to eat animal products. It is made with mushrooms.

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Fish Sauce

Use fish sauce instead of coconut aminos in seafood-based recipes, such as soups, stock, soups and stocks. Because it contains fermented seafood, this replacement might not suit you if your diet is vegetarian or vegan. Umami flavor is a very strong component of fish sauce. Fish sauce can also taste fishy, so it may not suit all recipes. Although it has a lot of flavor, fish sauce can be quite strong. Start with a small amount to get the right taste. 

It is made from salt-fermented fish or krill. This sauce won’t suit those with seafood allergies. Fish sauce is a great option if you don’t have food restrictions or want to make a non-vegetarian dish. A fish sauce can elevate sushi, egg rolls and other Asian dishes. One tablespoon of coconut aminos can be replaced by one tablespoon of fish sauce.

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Tamari

It is a Japanese-style version of soy sauce. However, it is made from fermented soybeans in the same way as soy sauce. The sauce does not contain wheat, but you should always verify the label to ensure it isn’t made in a facility that handles gluten products. You can substitute Tamari in equal amounts if the salty taste isn’t overpowering. You will get the same depth of flavor as with Tamari. You should be aware that salt can cause health problems, so you need to be cautious about how much you use.

It shares a similar flavor profile with coconut aminos. Tamari sauce is a great choice for those who are gluten-free. Make sure to read the label before you buy tamari sauce. It’s primarily made from soybeans and has a richer flavor than regular wheat, so you should use it sparingly in your recipes. You can add a similar amount of Tamari to every tablespoon of coconut aminos.

This Japanese fermented soy sauce is used in many Asian dishes. This sauce has a distinct umami flavor, great with seafood, stews and soups. Bottled Tamari is generally free of wheat and can be used as a gluten-free alternative. To ensure celiac-safe use, you should double-check the packaging.

substitute for tamari

Miso Paste

Miso is made in the same way as soy sauce. This thick paste is made from fermented soybeans and salt. In some varieties, barley and rice are also used in the production process. For adding flavor, miso paste should not be used as a paste. Instead, it should be diluted with water or liquid. Mix a little bit of the paste with some water. Stir to mix evenly. Mix the thin paste with the rest of the ingredients. To avoid overpowering the dish, taste the entire profile and add more.

Coconut aminos are a great alternative to white miso paste as they share mild and sweet tastes. The main difference is Coconut aminos are a liquid, while miso is a paste. Although miso can be mixed with water to make it the same consistency as coconut aminos, it might be a little diluted.

It will taste the same but have a different consistency. To make equal amounts of coconut aminos, mix 1 part miso and 1 part water. If your recipe calls to use two tablespoons of coconut aminos, you can substitute one tablespoon of miso for one tablespoon of water. Even if you’re watching your salt intake, you can adjust to taste with a little less miso.

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Teriyaki

You can make teriyaki by combining soy sauce, sake (a Japanese alcoholic beverage made from fermented rice), mirin (rice wine), sugar, ginger and salt. Coconut aminos can add a sweeter flavor to teriyaki, but the consistency will not be the same. The addition of sugar (commonly brown sugar) can make teriyaki thicker and more sticky, while coconut aminos can be thinner, similar to straight soy sauce.

To thicken it, you can add cornstarch to the coconut aminos to make a slurry. Teriyaki is a soy sauce-based dish, making it not a good choice for people with food allergies. You can make your teriyaki and substitute soy sauce with coconut aminos.

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Dried Mushrooms

Dried mushrooms, also called shiitake mushrooms, are loaded with rehydrating fluid. Dried shiitake mushrooms can be a healthy, natural, vegan and delicious ingredient. Although it won’t have the same intensity as the other options above, this option can bring a unique flavor, but it works well paired with salt or spice.

To extract the flavor from dried shiitake mushrooms, heat some water in a saucepan to rehydrate them. Use the liquid to make your dish. To add flavor to a soup or stew, you may cook the mushrooms in the liquid and other ingredients.

Although not a sauce, dried Shiitake mushrooms can add umami and spice without adding sodium or gluten to your meals. These mushrooms can be used in many dishes, including ramen and salads. However, you can dry them and soak them in water for several hours.

This liquid can be used to replace coconut aminos. They are available in most grocery stores. However, you will have better luck finding them organically or at farmer’s markets. They are easy to store in your pantry, so you always have them! They are great for people who are allergic to soy, as they are naturally low in sodium and gluten.

dried mushrooms

Liquid Aminos

Liquid aminos are a common coconut aminos substitute containing lower sodium levels than soy sauce. This is an excellent alternative because the manufacturing process is similar. It is rich in amino acids and beneficial for muscle growth and immunity building. It is naturally gluten-free. It is noteworthy that its high soy content can cause allergies in some people and should be avoided. It can also be expensive.

Liquid aminos are soybean-based like other soy sauces. It is not suitable for soy-free or gluten-free recipes. You can add liquid aminos to rice, noodles, vegetables and stir-fried dishes. Liquid aminos can be used to substitute for coconut aminos if you want to lower your sodium intake. Use liquid aminos in equal amounts if you plan to use them.

Balsamic Vinegar

In some recipes, balsamic vinegar can be used to substitute for coconut aminos. It’s a great choice for gluten-free, soy-free products. Mix the fish sauce, and it will make it less acidic. It can be used in recipes that aren’t affected by its acidic content, such as tomato-based dishes. You can use balsamic vinegar to replicate the flavor of coconut aminos by adding a few sweet ingredients. You can substitute one tablespoon of coconut aminos with 3/4 cup of balsamic vinegar.

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Worcestershire Sauce

The vinegar-based sauce was created in Worcester, England and can be used in almost all diets. When making soups or marinating steaks, its sweet-umami flavor is a great substitute for coconut aminos. Worcestershire sauce is more widely available than coconut aminos, as it has been around since 1837.

One tablespoon Worcestershire sauce can replace one tablespoon coconut aminos in a recipe. Also  used as a seasoning, it is made from fermented vinegar and contains various secondary ingredients, such as anchovies, onion, molasses, tamarind, garlic and many other things.

It may not be a good substitute for coconut aminos, but you can use it in extreme emergencies. This product is very different, made with anchovies and molasses mixed with spices, vinegar, tamarind, herbs, and vinegar. It adds depth to dishes and provides the umami flavor that you desire. While Worcestershire sauce can be made without soy, some brands may contain gluten. It’s also high in sodium and can be very sweet. 

It is less salty than other types, but it does have a strong vinegar flavor. This gives soups and stews great umami depth. Although it does contain anchovies but is not fishy, the sauce is not fishy. Worcestershire sauce can also be used as an alternative because it matches the flavor profile of coconut aminos.

It is sweet, salty and savory. It can’t be used on a vegan diet because it could contain fish. If you are allergic to seafood or shellfish, it is best to stay clear of Worcestershire sauce.

Worcestershire-Sauce

Frequently Asked Questions about coconut aminos

Should coconut aminos be refrigerated after being opened?

Coconut aminos don’t need to be refrigerated, but it is best to keep them in a cool dark place.

Are coconut aminos salty?

Coconut aminos are slightly sweeter than soy sauce and less salty. You can use it as a substitute for soy sauce and adjust it according to your taste.

How do coconut aminos taste?

Coconut aminos taste similar to soy sauce but with a salty umami flavor. Coconut aminos have a sweetness not found in soy sauce, but it doesn’t taste like coconut.

Are coconut aminos keto-friendly?

Coconut aminos can be used as an alternative to soy sauce if you are following a strict ketogenic diet.

Do Coconut Aminos have health benefits?

Coconut aminos have 16 essential and nonessential amino acids. Amino acids are essential for many body functions, including the transport and storage of nutrients. Because amino acids are the building blocks of cells, they are vital for tissue repair and healing.

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