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Don’t have this specialty ingredient on hand? Here’s the best coconut aminos substitute to use in recipes of all kinds.
Making a recipe that calls for coconut aminos and don’t have it? Coconut aminos is a common gluten-free and soy free substitute for soy sauce. It’s savory and salty, and made from the sap of the coconut palm. It doesn’t taste like coconut: it’s like a milder version of soy sauce that’s less salty. It has loads of umami (savory flavor), which is what soy sauce adds to recipes. Whether you’re working around an allergy or just can’t find it, here substitute ideas for this tasty ingredient.
Best coconut aminos substitute
1. Soy sauce
The best coconut aminos substitute? Soy sauce. If you can eat gluten and soy, go for straight up soy sauce: because it’s possible your recipe calls for coconut aminos because it was adapted for those diets. You can replace coconut aminos with soy sauce in a 1:1 ratio, but keep in mind that soy sauce is slightly more salty. If you’re worried about the salt content, start with ½ or ¾ the amount of soy sauce. Read more at Coconut Aminos vs Soy Sauce.
2. Tamari (gluten free)
The next best coconut aminos substitute? Tamari. Tamari is also made from soy: it’s specifically a Japanese type of soy sauce. The biggest difference between coconut aminos vs tamari is that tamari is not soy free: but both are gluten free. Check the label to make sure! In terms of flavor, tamari is similar in flavor to coconut aminos so you can substitute is in a 1:1 ratio.
3. Liquid aminos (gluten free)
Another good coconut aminos substitute? Unlike coconut aminos, liquid aminos contains soy. If you aren’t working around a soy allergy, it’s a great substitute! It has a similar flavor and is more like soy sauce in the level of saltiness, so you may need to use a little less than the recipe calls for.
Here are some recipes where you could use this coconut aminos substitution: