Soy sauce has long been a pantry staple when it comes to enhancing flavors in your favorite recipes. But if you’re looking for a healthier, gluten-free, or soy-free alternative without sacrificing that savory, umami-packed taste, coconut aminos are a game-changing ingredient; they definitely deserve a spot in your kitchen. Here you will learn how you can easily use coconut aminos to replace soy sauce in your recipes!
Soy sauce was a staple in my kitchen for years (I still use it sometimes), but everything changed when I discovered coconut aminos. I stumbled upon them as a soy-free, gluten-free substitute when I started experimenting with recipes to accommodate a friend with dietary restrictions. I was amazed at how it delivered the same rich, savory flavor with a subtle hint of sweetness.
Since then, it’s become a regular ingredient in my cooking. One of my favorite dishes featuring coconut aminos is my Lemongrass Chicken with Bok Choy. The coconut aminos add just the right depth of flavor and make the dish healthier.
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What are coconut aminos
Coconut aminos are a sauce made from the sap of coconut palm blossoms mixed with a little sea salt. Even though they come from coconuts, they don’t taste like coconut. They have a slightly sweet, savory flavor similar to soy sauce but much milder and less salty.
You can use them in marinades, stir-fries, salad dressings, or anywhere you’d normally use soy sauce. I love using them in this Seaweed Salad and Ahi Tuna Appetizer and these Super Easy Sautéed Chicken Thighs.
Why coconut aminos are a good alternative to soy sauce
- Gluten-Free: Unlike regular soy sauce, coconut aminos are naturally gluten-free. Perfect for those on a gluten-free diet!
- Lower Sodium: They contain significantly less sodium than traditional soy sauce, though it's still not a low-salt sauce.
- Contains Sea Salt, Not Table Salt: Coconut aminos use sea salt, which is less processed and retains trace minerals like magnesium and potassium. This makes it a more natural option compared to soy sauce, which typically contains table salt.
- Soy-Free: For those avoiding soy.
- Sweet Flavor: They’re slightly sweeter and less salty than soy sauce, which adds a unique twist to marinades, dressings, stir-fries, etc.
- Rich in Amino Acids: Coconut aminos contain naturally occurring amino acids.
Top Tips
- Coconut aminos can be swapped for soy sauce in equal amounts. Just replace the soy sauce with coconut aminos in the same quantity.
- Because coconut aminos have a slightly sweeter flavor compared to soy sauce, you can add a small pinch of sea salt or a dash of vinegar, If you prefer a more savory or salty taste.
- Since coconut aminos are lower in sodium, you may need to adjust the seasoning in your dish (like adding a little extra salt) to get the same level of saltiness you’re used to with soy sauce.
- Because coconut aminos have a bit of a different flavor profile, taste the dish before serving and adjust any other seasonings (like garlic, ginger, or vinegar).
- Different brands of coconut aminos may have slight variations in flavor, with some being sweeter or more savory. It's a good idea to taste-test different brands to find the one that you like best.
Other considerations
- If you have a coconut allergy, you’ll want to avoid coconut aminos, because they are made of coconuts.
- Not all coconut aminos are created equal. Some brands may add additional ingredients, such as preservatives or artificial flavorings. Look for brands that use minimal, clean ingredients for the best results.
- When buying coconut aminos, be careful with the labeling. Some brands call it "coconut liquid aminos" or just "liquid aminos," but there are also soy-based liquid aminos on the market. Always check the label to ensure you're getting the coconut version, not the soy-based one.
- Coconut aminos tend to be a bit more expensive than soy sauce.
Frequently Asked Questions
They do both provide umami flavor, but differ in taste and ingredients. Coconut aminos are milder and sweeter, made from coconut sap and sea salt. Worcestershire sauce contains vinegar, molasses, anchovies, and spices. It is also not typically vegan due to the anchovies. They are not direct substitutes.
Yes! They contain no animal products.
Storing coconut aminos
Store coconut aminos in a cool, dark place, such as a pantry. Make sure to keep it tightly sealed. Once opened, it’s best to refrigerate them to maintain freshness, though they do have a long shelf life and don’t spoil easily.
Other "did you know" posts
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Recipe
Slow Cooker Beef Mince Recipe
Ingredients
- 2 Japanese eggplants diced
- 2 cups cabbage shredded
- 1 onion finely chopped
- 1 large apple grated
- 3 cloves garlic minced
- 1 cup water
- 1 tablespoon tomato paste
- 1 teaspoon ground ginger
- 1 teaspoon smoked paprika
- 1/4 cup coconut aminos
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 lbs. (900 g) ground beef 80/20 ground beef
Instructions
- Dice the eggplant, shred the cabbage, and chop the onion. Grate the apple and mince the garlic.2 Japanese eggplants, 2 cups cabbage, 1 onion, 1 large apple, 3 cloves garlic
- In a small bowl, combine the water, tomato paste, ground ginger, smoked paprika, coconut aminos, minced garlic, chopped onion, salt, and black pepper. Stir well.1 cup water, 1 tablespoon tomato paste, 1 teaspoon ground ginger, 1 teaspoon smoked paprika, 1/4 cup coconut aminos, 1 teaspoon salt, 1 teaspoon ground black pepper
- Add the ground beef, diced eggplant, cabbage, and grated apple to the slow cooker. Pour the sauce over the top and mix everything thoroughly to combine.2 lbs. (900 g) ground beef
- Cover and cook on low for approximately 7 hours, stirring halfway through (if possible).
- After it's cooked, taste and adjust the seasoning if needed. Serve over rice, mashed potatoes, or cauliflower rice.
Notes
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- You can replace coconut aminos with soy sauce or tamari (another gluten-free alternative), but you would need to adjust the salt since soy sauce is usually saltier.
- If you have the extra time, sauté the ground beef in a skillet for a few minutes before adding it to the slow cooker. Pre-browning enhances flavor, reduces grease, and prevents clumping.
- If you are not pre-browning, make sure to crumble the meat well before cooking.
- This recipe can be made in advance and stored in the refrigerator for up to 3 days. You can also freeze it for up to 3 months.
- For larger portions or serving as a meal, this recipe will serve 4 people. If served with a hearty side (like rice or noodles), it can stretch to 6 servings.
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