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Coconut Aminos Substitute (Your 9 Best Options)

Coconut aminos is a widely used condiment that people use as an alternative to soy sauce. But what if you do not have it on hand? Well, you can use coconut aminos substitute.

In this article, we will explore what the best coconut aminos substitute is. We’ll also provide tips on how to use them in your cooking. These options are perfect if you want a soy-free option or simply looking to try something new.

Dish filled with coconut aminos sauce and roll with veggies next to it.

What Are Coconut Aminos?

Coconut aminos is a popular alternative to soy sauce that is made from the sap of the coconut tree.

It is a dark-colored, savory condiment that has a slightly sweet and salty flavor, similar to soy sauce, but with a milder taste.

Manufacturers use coconut tree sap instead of soybeans to make coco aminos. They collect the sap and allow natural fermentation to produce a savory, umami flavor. The resulting liquid is then boiled down to create a thick, flavorful sauce.

Despite coming from coconuts, coconut aminos do not taste like coconut at all.

Coconut aminos is a great option for those who are looking for a soy-free or gluten-free alternative to soy sauce, as it is free from soy and wheat. It is also low in sodium and contains no MSG, making it a healthier alternative to traditional soy sauce.

Reasons For Needing A Substitute

You may need a substitute for coconut aminos for multiple reasons.

For instance, you may have coconut allergies. Since coconut aminos is a coconut product, you may not find it suitable.

Depending on where you live, you may also find it challenging to look for coconut aminos. After all, coconut aminos has not been on shelves for as long as soy sauce.

Lastly, you may just not like the taste of coconut aminos.

In these cases, you may need to replace coconut aminos in your recipes.

Best Coconut Aminos Substitute

Let’s take a look at the best substitutes for this sauce.

1. Tamari

Tamari sauce is a versatile ingredient that can be used as a coconut aminos replacement. Also known as shoyu, it is a Japanese-style soy sauce derived from fermented soybeans.

This sauce is a staple in Japanese cuisine as a dipping sauce, marinade, and flavor enhancer.

Unlike regular soy sauce, tamari has little to no wheat. Instead, people ferment it using a special fungus and brine. This process gives tamari a stronger umami flavor and a thicker consistency than most soy sauces.

But tamari does not stray away from coconut aminos regarding taste and texture. But it is important to note that tamari may contain traces of wheat, and it is a soy product. It may not be suitable for those with wheat and soy allergies.

Use a 1:1 substitution ratio of tamari to coconut aminos.

2. Bragg Liquid Aminos

Bragg Coconut Aminos is another option if you don’t have soy allergies. This liquid aminos replacement comes mostly from water and non-GMO soybeans.

These ingredients create a dark and salty sauce similar to soy sauce. Liquid aminos contain soy and not coconut sap, but they have a similar flavor to coconut aminos. But regarding saltiness, liquid aminos is more like soy sauce.

That said, liquid aminos has a higher sodium content than coconut aminos. You might need to use less of it in recipes.

Start with a small amount of liquid aminos first, when using as a coconut aminos substitute. Add more in small increments until you get the desired flavor.

3. Soy Sauce

Soy sauce is the perfect coconut aminos alternative, especially if you can have gluten and soy. It has a rich, savory flavor that enhances many Asian dishes. Traditional soy sauce is a popular condiment used in various cuisines worldwide.

It has a more robust flavor than coconut aminos. It also tastes slightly saltier, so you might want to skip the 1:1 substitution ratio.

It is best to start with a smaller amount and adjust to taste. And if you watch your sodium intake, opt for low-sodium soy sauce.

4. Worcestershire Sauce

Worcestershire sauce is a great substitute for coconut aminos sauce as well. It has an umami flavor, shares a similar sodium level, and is equally versatile.

But it is not a perfect flavor match. Unlike coconut aminos, Worcestershire sauce contains many other ingredients. It has vinegar, sugar, anchovies, garlic, onion, and other spices.

That said, it has a much more complex taste than coco aminos. It might affect the flavor of your dish.

The good news is that this pairs well with many dishes. It is a popular condiment for meat or fish dishes, salads, and soups. So, if you’re making any of these, you’ll still have a pleasant-tasting dish.

Due to the difference in flavor, start with a small amount of Worcestershire sauce first. Add more if necessary.

5. Balsamic Vinegar

Balsamic vinegar is a great sub for coconut aminos because of its sweet and acidic flavor. Plus, it is a gluten-free and soy-free alternative. And it is a widely-available condiment you can find in most grocery stores.

For a closer flavor match, though, you may need to use it with other ingredients.

Adding beef broth or fish sauce does a good job of balancing its taste. And adding a sweet element like honey or maple syrup does a good job of canceling its acidity.

As with any other swap, adding it according to taste is best rather than following a strict 1:1 ratio.

6. Fish Sauce

Fish sauce and Worcestershire sauce have similarities. But they are not exact substitutes for each other, as they have different flavor profiles.

However, fish sauce can be a good substitute for coconut aminos if you need a salty and umami flavor.

The fish sauce comes from fermented fish and salt. So, it has a strong, savory, and slightly sweet flavor that can add depth to dishes.

The good thing is that fish sauce is lower in carbohydrates and calories than coconut aminos. So, it is a healthier option for those watching their diet. But it is important to note that fish sauce is high in sodium, so you should use it in moderation.

Plus, it is not vegetarian, so it might not suit some people following that diet.

When using fish sauce instead of coconut aminos, you may need to adjust other seasonings to balance out the flavors. For example, you may need to add a bit more sweetener, like honey or sugar, to balance out the saltiness of the fish sauce.

7. Oyster Sauce

Oyster sauce can be a great alternative for coconut aminos, too. Its sweet and salty taste is similar to that of coconut aminos.

Manufacturers make it by boiling oysters and adding sugar, salt, and thickeners. They then caramelize the juices to make the sauce.

Oyster sauce is popular in Asian cuisines, and you can find it in most grocery stores. That said, it is a quick and easy option.

Note that regular oyster sauce is high in sodium. If that bothers you, there are low-sodium options available. Some brands also offer gluten-free variants, so read the label to be sure.

Lastly, there are also vegetarian oyster sauces that people make from mushrooms.

You can use oyster sauce in a 1:1 ratio to replace coconut aminos. You can use it in soups and fried recipes alike. Since it is slightly sweeter than coconut aminos, expect a minor flavor shift in your recipe.

8. Hoisin Sauce

You can use hoisin as a substitute for coconut aminos in some recipes. It comes in handy, especially in recipes that require a thicker, sweeter sauce with a more robust flavor. Unlike coconut aminos, hoisin sauce has soybeans, sugar, vinegar, and spices.

It is common in stir-fries and is an ingredient in Chinese barbecue sauce and marinades.

Keep in mind that hoisin sauce is calorie-dense. It also contains more sodium than coconut aminos. And it is a soy product, so it is unsuitable for people allergic to this ingredient.

Even when hoisin sauce has a sweeter and stronger flavor than coco aminos, you can still use a 1:1 ratio as a substitute. You may dilute hoisin sauce with water or broth to achieve a consistency similar to coconut aminos.

9. Tamarind Paste

Tamarind paste is a versatile ingredient with a sour, tangy flavor. It’s a popular ingredient in Indian, Thai, and Middle Eastern cuisines.

In specific recipes that need acidity, tamarind paste can replace coconut aminos. It doesn’t have the same umami taste as coconut aminos, though.

You can use it as a base for sauces and marinades. The flavor profile will differ if you substitute tamarind paste for coconut aminos. You may need to adjust the other seasonings in your recipe to compensate for the change in taste.

What Do Coconut Aminos Do In A Recipe?

Coconut aminos is a common substitute for soy sauce in recipes. It provides a salty and slightly sweet flavor to dishes. You can use it as a marinade or an ingredient in sauces, stir-fries, dressings, and more. Coconut aminos offer a gluten-free and soy-free option for those with dietary restrictions.

Is Bragg Liquid Aminos The Same As Coconut Aminos?

Bragg’s Liquid Aminos is similar to coconut aminos – they are both soy sauce alternatives. But liquid aminos contain soy, whereas coconut aminos do not. Bragg’s liquid aminos also has a higher sodium content and a more robust taste.

What Is The Difference Between Coconut Aminos And Soy Sauce?

Coconut aminos and soy sauce are both savory, umami-rich condiments. But they differ in their ingredients and nutritional profiles. Coconut aminos is soy-free, gluten-free, and low in sodium. On the other hand, the main ingredient in soy sauce comes from fermented soybeans. So, it is not gluten-free and has a high sodium content. Regarding flavor, coconut aminos taste sweeter and milder than soy sauce.


Coconut aminos is a popular soy sauce alternative. It is gluten and soy-free. So, it is a great option for many people, especially those with dietary restrictions. But it can be challenging to find and may not suit everyone’s taste preferences.

Fortunately, tamari, liquid aminos, Worcestershire sauce, and balsamic vinegar are all good replacements. Other coconut aminos substitute options include dried shiitake mushrooms, teriyaki sauce & miso paste. While these swaps may not taste exactly like coconut aminos, they have similar flavor profiles.

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Natalia | Flavorful home
Natalia is a recipe developer, food photographer, and home cook. She started Flavorful Home to document her recipes and share home cooking tips. She loves creating flavorful and nutritious meals while keeping the cooking process simple and joyful!
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