For health purposes, many individuals prefer coconut aminos to soy sauce. Many health claims are based on culture rather than serious analysis. Nonetheless, because coconut aminos are soy- and gluten-free, they are suitable for people allergic to soy or grain.
Coconut aminos are increasingly being utilized in recipes to replace soy sauce. However, if you run out of coconut aminos, here are some substitutes you can use to replace them in your recipes
- Soy Sauce
- Liquid Aminos
- Miso Paste
- Teriyaki Sauce
- Soyaki Sauce
- Dried Shiitake Mushroom
- Fish Sauce
- Worcestershire Sauce
Read on if you are keen to find out how you can use these substitutes for your tasty recipes.
The Best Substitutes For Coconut Aminos
Coconut aminos is a dark-colored sauce with a soy-like flavor. They are derived from the nectar of the coconut plant, not from coconuts. The sap is preserved and aged after it has been extracted.
Because of the natural sugars contained, it digests throughout this duration. The result is delicious and does not taste like coconut at all. What happens if you want a similar taste but have run out of coconut aminos?
Here is a list of alternatives for you to replace coconut aminos.
Soy sauce is a popular seasoning that may be found in and combined with various meals, such as seasoned meals, noodles, and salad dressings. You may easily substitute coconut aminos for the same quantity of soy sauce called for in your dish.
Soy sauce is the world’s most popular fermented liquid condiment. It began in China from soybean paste (Jiang) made from beans. It was also famous in other countries in East Asia and Southeast Asia.
Soy sauce comes in a range of hues and tastes, depending on the technique of preparation and local preferences. You may use this condiment on both cooked and raw foods, and its salty and caramel-like flavor improves the scent and taste of your meals.
Liquid Amino Acids are made simply from soybeans and water. (There are no preservatives or undiscovered sugars.) They may also be prepared without soy by culturing coconut sap with sodium and water.
Amino acids are the structural elements of protein, among others, that help build muscle, control metabolism, and strengthen the immune system. Amino acids have critical functions in the human body, assisting with tissue restoration, food intake, and cleansing.
According to the Academic Association of Medicine, liquid aminos can replace coconut aminos in identical amounts due to their numerous resemblance to soy sauce.
It is, moreover, saltier than coconut aminos, with 310 mg sodium per teaspoonful compared to 80 mg sodium in the same quantity, which some individuals may be wary of.
Liquid aminos may be used to cook veggies, flavored pasta and dumplings, and, of course, flavor stir-fry foods.
Miso is a significant component of Japanese cuisine and serves as the foundation for the famous miso soup. The paste, which has a consistency identical to peanut butter, is usually a cultivated combination of soybeans, a cereal (such as crops or grain), salt, and yeast (a mold).
Miso can be creamy or rough depending on the type, and it can be kept for a few months to many years.
Miso, made from fermented soybeans like soy sauce, has an identical taste to coconut aminos’ most well-known substitute. It is reasonably easy to acquire in the chilled department of groceries.
In terms of taste, when mixed with water, it creates an excellent substitution for coconut aminos, giving in the same savory flavor. One disadvantage is that the texture isn’t the same since it’s somewhat more saturated from the water.
As a result, it is recommended that this substitute be employed in liquid recipes where the miso paste may also blend nicely. Per each part coconut aminos called for in a dish, mix equal part miso paste with the same amount of water.
Teriyaki sauce is a Japanese-style sauce or seasoning. It’s a red-brown liquid with distinct particles of spices and herbs, and flavorings.
One common application for teriyaki sauce is as a coating for meats. Teriyaki sauce complements a variety of meats, including seafood, chicken, beef, and bacon.
Teriyaki sauce adds flavor to chicken wings, wonton, seafood, and steaks if used as a condiment. Teriyaki sauce is used to add flavor to stir-fries, noodle dishes, and veggies.
However, due to its compact texture and sweet flavor, you may need to dilute it.
Furthermore, due to its thicker substance, it is more commonly used as a marinade in foods such as steamed rice, instead of a dip like miso paste and coconut aminos. That’s something to remember.
Teriyaki sauce may readily substitute sauce like coconut aminos and soyaki sauce. Make sure to dilute it with water or blend it with vinegar to achieve the same texture as the soyaki sauce or coconut amino.
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Soybean tamari sauce is a traditional Japanese condiment. It has a thicker consistency and a more well-balanced taste than soy sauce. It is also gluten-free and vegan.
Coconut aminos can also be substituted with tamari.
According to Healthline, tamari is a form of soy sauce but does not contain wheat because it is a derivative of miso paste. If you have an allergy, you might double-check the contents of a tamari bottle before using it in a gluten-free diet, but it’s generally safe to use.
Because of the more significant proportion of soybeans and the absence of wheat, tamari has a more intense savory flavor than regular soy sauce.
Tamari is gluten-free in almost all kinds marketed in the United States, but some may still contain wheat. You should be able to purchase gluten-free tamari at your local supermarket.
However, the standard tamari from the Kikkoman brand is not gluten-free; however, they do offer a gluten-free tamari that is appropriately labelled.
Some refer to it as Soyaki sauce, while others refer to it as the recipe for Trader Joe’s Soyaki sauce. However, the formula remains similar but under a different label.
Since it was presented to everyone by Trader Joe’s, the recipe’s cooking process and ingredients vary from time to time.
The best thing about this soyaki sauce from Trader Joe’s is that it serves a selection of delectable Asian-inspired meals.
Because it combines the thin texture of soy sauce and the sweet flavor of teriyaki, soyaki sauce is the perfect mixture of the two sauces.
Chicken teriyaki, sushi rolls, and vegetable salad, for example, are offered with a variety of side dishes such as potatoes, ramen, stir fry, and vegetables.
Dried Shiitake Mushroom
Many people are surprised to learn that dried shiitake mushrooms may be used as an alternative for coconut aminos, the famous substitution for soy sauce when juiced in boiled water and allowed to drench.
The liquid in which the sprouts are steeped has a remarkably similar taste to soy sauce and coconut aminos, and may be used in an equal ratio with either sauce.
Of course, the flavor isn’t nearly the same because there are just two components, and it isn’t made from fish or soybean like other substitutes. Even so, if you lack the different options available, it’ll suffice.
Shiitake mushrooms offer a rich, savory taste, and saltiness to food. I like to consider them as healthy little flavor bites because they have no cholesterol, and vegetarians can eat them.
Although fresh shiitake mushrooms are equally excellent, they may be difficult to obtain, so keeping dried shiitake mushrooms on hand ensures that you always have a savory item on hand.
They’re commonly obtained in Asian stores and may be preserved in a sealed jar in a cold spot or the fridge for weeks, if not longer.
Fish sauce is often produced from cultured fish. It’s prepared in the same way that many other seasonings digest fish, resulting in a saline liquid.
Because the fish is matured by being coated with sea salt, each spoonful contains a staggering 1250 milligrams of sodium.
However, one significant disadvantage of utilizing fish sauce is it is not healthy. Several of the other sauce in this article are vegetarian-friendly, so you might doubt considering this item if you have nutritional constraints.
It is still a favorite companion to salmon, wontons, and maki rolls with fishy, salted, and savory flavor. This substitution is perfect when used in seafood-based meals.
Worcestershire sauce is a fermented condiment prepared with anchovy, sweetener, tamarind, onions, pepper, and other ingredients on a vinegar base.
The taste is flavorful and sweet, with a pronounced sour tinge. The most popular type of Worcestershire sauce is not suitable for a vegetarian diet. It may or may not be gluten-free, depending on the product.
Despite not getting the exact origins of tamari and soy sauce, Worcestershire sauce is an acceptable substitute for coconut aminos.
The vinegar-based sauce was invented in 1837 by two chemists in Worcester, England. It has since been used as a marinade, seasoning, and dish.
Worcestershire sauce has the benefit of being commonly available on the market due to its lengthy fame, which coconut aminos is still attempting to achieve.
You may use Worcestershire in various ways in the kitchen or as a seasoning. It is frequently used in savory dishes or smeared onto barbecued, sautÃ©ed, or cooked meats, seafood, or fowl.
It’s great for boiling, barbeque, or stir-frying veggies. Worcestershire sauce may be used on snacks and seafood and a salad spice. It is used to spice and add savory flavor to stews and soups.
Although coconut aminos and fish sauce have a light, liquid consistency, the disadvantage of substituting coconut aminos for fish sauce is that coconut aminos lacks the “fishy” taste. You’ll probably notice a change.
Coconut Aminos Substitute Related FAQs
How can you tell the two apart when comparing coconut aminos with soy sauce?
Mature coconut sap, salt, and water make coconut amino acids. Soy sauce is composed of soybeans that have been matured. Coconut aminos have a higher salt content and gluten, and soy content than soy sauce.
Does coconut aminos have a coconut flavor and aroma?
Because the sauce is made from the juice of coconut palm trees, it’s normal to expect it to taste like coconuts. Coconut aminos, on the other hand, don’t taste like coconut in any manner.
However, if you taste coconut aminos, you’ll get a somewhat savory sauce. It has a bit creamy taste and a very modest sweetness.