Coconut aminos are made of fermented coconut sap that has been combined with salt and water.
This is a seasoning ingredient used commonly in recipes for its salty, savory flavor.
It is also a healthy condiment to use.
Substitutes for Coconut Aminos
The best substitute for Coconut Aminos are – Liquid Aminos, Tamari, Soy Sauce, Fish Sauce, and Worcestershire Sauce. They are discussed in detail here –
Liquid aminos, commonly known as a soy sauce alternative, have lower quantities of sodium compared to those of soy sauce.
This is a good alternative to use since the manufacturing process is very similar.
It contains amino acids that are good for muscle growth and building immunity. It is also naturally gluten-free.
It can be allergenic to some due to its soy content and should be consumed carefully. It may also be an expensive alternative.
Liquid aminos are made of fermented soy and are great to use as a flavoring substitute for coconut aminos. This alternative contains soy and may not be suitable for allergen intolerance.
This is a Japanese fermented soy sauce used commonly in many parts of Asian cuisine. It has a very distinct mildly sour, salty, and sweet umami flavor that goes very well with seafood, stews, and soups.
Tamari is a good substitute to use in Asian recipes.
Most bottled tamari will not contain wheat, making it a good gluten-free option. But you must double-check packaging to ensure it is safe to use for celiacs.
Tamari is a good alternative to use instead of coconut aminos. It is sweeter and salty and goes well in seafood, stews, and soups.
This is the cheapest and most easy access alternative. Most soy sauces can be found in different varieties; dark, flavored, low sodium, light, etc.
Depending on the required intensity of the umami flavor, you may pick any alternative that fits the brief.
Soy sauce contains gluten and soy; this may not be the best alternative to use instead of coconut aminos for people with food intolerances and allergies.
It also contains more sodium, which may be detrimental to health.
Soy sauce is a good alternative to use; it is cheap and easily available. However, it does contain gluten and soy, making it unsuitable for people with food allergies. It may also be detrimental due to its high sodium content.
Fish sauce is a good alternative to use instead of coconut aminos, particularly in seafood-based recipes, broths, stocks, soups, and some stews.
This replacement may not be suitable if you are on a vegan or vegetarian diet since it contains fermented fish.
Fish sauce is very rich in umami flavor, which can be rather intense. It also tastes fishy; this may not work in all recipes.
This replacement works particularly well with seafood-based recipes. It has a very intense flavor and should be used carefully.
Worcestershire sauce is made of fermented vinegar but has an array of secondary ingredients; anchovies, onion, molasses, tamarind, garlic, and more.
This is a savory seasoning sauce.
Worcestershire sauce is also a great alternative to use since it matches the flavor profile of coconut aminos- it is sweet, salty, savory, and sour.
However, it can’t be used in a vegan diet since it may contain fish.
This British seasoning sauce is a great substitute for coconut aminos. It matches the flavor profile very closely. It may not be ideal for vegans and vegetarians.
Coconut aminos are made with fermented coconut sap along with salt and water. Soy sauce is made of fermented soybeans. It is more sodium heavy than coconut aminos and contains gluten and soy.
Coconut aminos are made of fermenting the sap of unbloomed coconut flowers and salt and water, which develops a natural umami flavor.
Yes. Tamari is less intense in flavor than coconut aminos, so you may have to proportion it accordingly during usage.
Coconut aminos is a good seasoning ingredient to use in a variety of recipes.
However, if it isn’t available to you easily, don’t give up; you can go ahead and use any of the above alternatives and expect a very similar result!
Find whichever suits your requirements and keep cooking!