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Gluten and soy free soy sauce alternative recipes
  • Condiment Recipes
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How to Make a Soy Sauce Alternative

Katie WellsJul 23, 2016Updated: Jan 5, 2020
Reading Time: 2 min

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Wellness Mama » Blog » Recipes » Condiment Recipes » How to Make a Soy Sauce Alternative
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  • How to Make a Soy Sauce Alternative
  • Homemade Soy Sauce Alternative Recipe
  • Coconut Aminos Soy Sauce Alternative

I absolutely love soy sauce… it has a delicious flavor and it is often used in stir frys and marinades. It is also a source of gluten and soy, so I’ve been experimenting with alternatives for years.

After much trial and error, and many dishes tasting like vinegar or the wrong blend of spices, I’ve finally settled on two soy sauce alternatives that I think are comparable or better than the “real” thing. I use these in stir frys, on sushi or in marinades, dressings, and soups.

How to Make a Soy Sauce Alternative

If you prefer a DIY option, this recipe is great. It combines the benefits of bone broth (use beef bones) with spices, molasses, and fish sauce for a healthier soy sauce alternative that tastes very similar.

This method is simple to make, but a little time intensive, so if you want an easier option, scroll down for a great store-bought alternative (that you can grab for free).

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Gluten and soy free soy sauce alternative recipes

Homemade Soy Sauce Alternative Recipe

Katie Wells
Homemade soy sauce with beef bone broth, vinegar, spices, and fish sauce is a very close tasting (and much healthier) alternative to store-bought soy sauce.
4.25 from 20 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 9 mins
Total Time 14 mins
Course Condiment
Cuisine Asian
Servings 1 cup
Calories 43 kcal

Ingredients
  

  • 2 cups beef broth
  • 1 tsp red wine vinegar
  • 1 tsp balsamic vinegar
  • 2 tsp molasses
  • ¼ tsp garlic powder
  • ½ tsp onion powder
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 pinch ground ginger
  • 1 tsp fish sauce

Instructions
 

  • Combine all ingredients except fish sauce in a small pan and bring to a simmer.
  • Simmer for 8-9 minutes or until reduced by about half.
  • Taste to make sure you've reached the desired flavor and saltiness. Add more salt if needed.
  • Remove from heat and add fish sauce.
  • Stir well and let cool.
  • Store in the refrigerator and use in place of soy sauce as desired.
  • Enjoy!

Notes

Adjust the salt level to meet your preferences and dietary needs. 

Nutrition

Serving: 1TBSPCalories: 43kcalCarbohydrates: 5.8gProtein: 6gFat: 1gSaturated Fat: 1gCholesterol: 10mgSodium: 321mgFiber: 1gSugar: 1.6g
Tried this recipe?Let us know how it was!

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Coconut Aminos Soy Sauce Alternative

If the DIY version isn’t your thing, there is another great alternative: Coconut aminos.

Coconut aminos are made from aged and sun dried organic coconut sap blended with sea salt. When the coconut tree is tapped it produces a highly nutrient-rich “sap” that exudes from the coconut blossoms. This sap is raw, very low glycemic, an abundant source of 17 amino acids, minerals, vitamins, and has a nearly neutral pH.

Our family has been using coconut aminos for years because of the amazing flavor. When I first discovered it, it was almost impossible to find and expensive. I had to order directly from the company or on Amazon and pay $8+ a bottle! Coconut aminos are now much more popular and available in many places, including at much cheaper prices online!

Do you like soy sauce as much as me? Ever tried a healthier alternative?

Category: Condiment Recipes, Recipes

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About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Wellnesse, has a background in research, journalism, and nutrition. As a wife and mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.

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Reader Interactions

Discussion (51 Comments)

  1. Christy

    July 23, 2016 at 11:50 PM

    5 stars
    Try using MISO as a Soy Sauce alternative, much healthier, this one is made in the USA.

    https://www.amazon.com/gp/product/B00CQ7T97A/ref=as_li_ss_tl?ie=UTF8&linkCode=ll1&tag=wellnessmama-20&linkId=a31550c91700bd1e3a262630f88cc405&language=en_US

    Reply
    • Angelia Johnson

      January 17, 2017 at 12:44 PM

      Thanks bit I am gluten free and this has barley which is not gluten free thanks..

      Reply
  2. jason

    July 23, 2016 at 2:48 PM

    But balsamic vinegar is msg an msg that has been separated from the chain is toxic only natural msg is safe, milk, cheese , tomato and certain vegetables

    Reply
  3. Nicole

    May 2, 2016 at 5:17 PM

    My mom has had Celiac Disease for nearly twelve years and as far as we know after much research and testing to see if my mom experiences discomfort from some ingredients we have found that balsamic vinegar is NOT gluten free. It is distilled from wheat. So for those who have Celiac Disease, even the slightest hint of gluten, wheat, and barley causes discomfort from the intestines swelling and over time if not carefully watched, continuous eating of gluten can cause stomach cancer. So while this recipe may be great for those who choose to be gluten free, those who have no choice due to intolerance should stay away from most vinegars. This post is not meant maliciously but just to inform! Hope this helps 🙂

    Reply
    • Christy

      July 23, 2016 at 11:50 PM

      If it is distilled from wheat, it is not really balsamic, which is true of most of what is sold in the USA. Balsamic should be made 100% from wine. I was in the wine industry for years in Italy selling wine related items.
      Look for a higher quality more expensive balsamic. They do cost, unfortunately. Most have some sugar added, unless you pay $100 a bottle or more. Balsamico originated in Modena, it is trademarked and was a family tradition and part of the wedding trousseau.

      Reply
    • Damien

      November 10, 2016 at 6:05 AM

      It is distilled from whine. In most cases balsamic vinegar is ok but like usual read the label. Your mother may just have hyper sensitivity towards acidic foods or your purchasing a cheap brand. I am a celiac sufferer (diagnosed through biopsy) and i can’t say i have any problems from normal vinegar the distillation process pretty much kills the gluten same with whisky, but thoose that are “Hyper alergic” and can’t even sniff bread should stay clear of course

      Reply
  4. Adam

    March 31, 2016 at 10:15 AM

    I just had a heart attack recently and I’m on a low sodium diet. My wife and I love Sushi. What can I buy and bring into a sushi restaurant that is the equivalent of soy sauce?

    Reply
    • Wellness Mama

      March 31, 2016 at 10:22 AM

      Coconut aminos?

      Reply
  5. Janet

    January 10, 2016 at 3:21 PM

    Hi – this is not something I would use very often. How much does it make? How long can you keep it in the fridge? Thank you!

    Reply
  6. Vian

    October 29, 2015 at 3:01 PM

    I use coconut aminos, but i dont find them to be as rich and umami as soy, so i use 1 tbs fish sauce (red boat is the only one i use) and 3tbs coconut aminos to make 1/4 cup. The fish sauce adds salt and umami. Together it is much closer to soy sauce.

    Reply
  7. Brandy

    July 8, 2015 at 3:05 PM

    Balsamic vinegar has lot’s natural free glutamate aka MSG.A poster above mentioned being addicted to the salty taste, but it could be the MSG. Umami is very high in MSG as well.

    Reply
  8. Audy

    June 4, 2015 at 2:56 PM

    I use coconut secret coconut aminos. So Yummy! ORGANIC, GLUTEN FREE, NON GMO, NO MSG AND VEGAN.

    Reply
  9. Loni

    April 26, 2015 at 1:18 PM

    How long will this keep? I’m concerned because of the bone broth. Are the vinegars, salt and spices enough to preserve it for the long haul?

    Reply
  10. Helen

    April 26, 2015 at 11:44 AM

    This recipe sounds perfect. I happen to have 12 jars of bone broth in my freezer. It’ll be a perfect way to incorporate it. I’ve used coconut aminos for quite some time but it’s pricey and lacks a bit if that saltiness. Thank you for all of your great recipes!

    Reply
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