Coconut aminos has grown in popularity as a condiment due to its exquisite flavor and various health benefits. Made from fermented coconut palm sap, coconut aminos is commonly used as a gluten-free substitute for soy sauce. And, despite the name, it tastes nothing like coconut! Instead, you get the same umami flavor as soy sauce with much less sodium content.
So, if you’re looking to add the same delicious flavor to your meals, there are plenty of options that offer a similar flavor and nutritional profile. Take a look at our pick of the seven best coconut aminos substitutes!
1. Soy Sauce
Soy sauce is the most obvious swap for coconut aminos. Its nutritional value is comparable and comprises a variety of amino acids. The primary distinction between the two, however, is that while coconut aminos are manufactured from the sap of coconut palms, soy sauce is produced using fermented soybeans and wheat. Additionally, soy sauce is excellent for giving meals a taste boost since it has a saltier, more potent flavor than coconut aminos.
When substituting soy sauce for coconut aminos, it’s crucial to remember that soy sauce will be saltier. As a general rule of thumb, use a 1:1 ratio, but you can change it to your liking. Soy sauce can be used in a variety of dishes, from stir-fries to marinades. It can also be used as a dip for sushi or as a condiment to add flavor to your meal.
Suggested ratio: 1 tsp. of coconut aminos = 1 tsp. of soy sauce.
Tamari is a fantastic substitute for coconut aminos if you want to enjoy the same savory taste without the sweetness. It’s a Japanese soy sauce created from fermented soybeans that has a rich flavor. It’s also gluten-free, making it an excellent choice for folks who have dietary limitations.
Tamari is excellent in sauces, marinades, and dressings, much like coconut aminos. Additionally, you can use it as a base for stir-fries, vegetable seasoning, or a dipping sauce for sushi. As a general rule of thumb, use a 1:1 ratio of tamari to coconut aminos. However, depending on how salty you like your food, you might want to tweak the quantity.
Suggested ratio: 1 tsp. of coconut aminos = 1 tsp. of tamari.
3. Fish Sauce
Another fantastic alternative to coconut aminos is fish sauce, the liquid gold of Southeast Asian cuisine. It is not only packed with nutrients, including omega-3 fatty acids and vitamins B12 and B6, but it also has a distinct flavor that adds a savory deliciousness to various dishes.
The best thing about using fish sauce is that it is incredibly versatile and can be utilized in many different ways to add a delicious umami flavor to your food. You may season stir-fries, marinades, and salad dressings with it or add a splash to soups and stews for a flavor boost. Just be aware that fish sauce is saltier than coconut aminos, so adjust the amount to taste.
Suggested ratio: 1 tsp. of coconut aminos = 1/2 tsp. of fish sauce.
4. Worcestershire Sauce
Worcestershire sauce, the enigmatic dark liquid that has been around since the 1800s, is another excellent substitute for coconut aminos. It has a distinct flavor profile that distinguishes it from coconut aminos and other similar substitutes. It also has a little more nuanced flavor with sour, sweet, and salty undertones due to the presence of anchovies, tamarind, molasses, and spices in its composition.
Given its versatility, Worcestershire sauce may be used in countless ways. You may use it to improve the flavor of your meat marinades or to make a classic Caesar salad dressing. It also makes a fantastic addition to soups, stews, and gravies. But remember that it is substantially sweeter than coconut aminos, so you might want to experiment with the amount to find the right balance.
Suggested ratio: 1 tsp. of coconut aminos = 1 tsp. of Worcestershire sauce.
5. Miso Paste
Miso paste is fermented soybean paste that’s been a staple in Japanese cuisine for centuries. In addition to being rich in probiotics, vitamins, and minerals like copper, manganese, and zinc, it also has a complex flavor profile. Miso paste has an unrivaled depth of umami flavor and is salty, savory, and just a little bit sweet.
You can use miso paste to flavor a wide variety of dishes. Use it to make delicious miso soup, marinades for meat and fish, salad dressings, or even sauces and dips. Just bear in mind that miso paste is much saltier than coconut aminos, so start with less amount and add more if needed.
Suggested ratio: 1 tsp. of coconut aminos = 1 tsp. of miso paste.
6. Oyster Sauce
Oyster sauce is a rich and savory sauce popular in Chinese and Southeast Asian cuisines. It is made from oyster extract and other ingredients like sugar and salt. It has a distinct, umami-rich flavor that’s perfect for Asian-inspired dishes.
Your marinades, sauces, and stir-fries will all taste much richer with the addition of oyster sauce. It’s also a fantastic complement to soups and stews and makes for an excellent dipping sauce for dim sum. However, oyster sauce also has a much higher sugar and salt content than coconut aminos, so make sure you adjust the amount to taste.
Suggested ratio: 1 tsp. of coconut aminos = 1 tsp. of oyster sauce.
7. Liquid Aminos
Similar in flavor to coconut aminos but manufactured from soybeans rather than coconuts and devoid of gluten, liquid aminos is another excellent all-purpose flavoring. It is also healthier since it is an excellent source of vital amino acids.
Liquid aminos may be utilized to flavor your foods in a variety of ways. You may season stir-fries, marinades, soups, salad dressings, and even dips with it. It’s also especially useful for enhancing the flavor of vegetables, meat, and seafood.
Suggested ratio: 1 tsp. of coconut aminos = 1 tsp. of liquid aminos.