Best Soy Sauce Substitutes: 12 Alternatives to Buy and Make at Home

Soy sauce is a beloved condiment that adds depth, umami flavor, and savory notes to countless dishes. Whether you’re stir-frying vegetables, marinating meats, or seasoning rice, this dark, salty sauce has become a kitchen essential across the globe. However, there are many valid reasons why you might need to find an alternative to traditional soy sauce.

From food allergies and dietary restrictions to health concerns about sodium content, finding the right soy sauce substitute can transform your cooking without sacrificing flavor. This comprehensive guide explores 12 excellent alternatives—six you can purchase and six you can make at home—ensuring you’ll never have to compromise on taste.

Why You Might Need a Soy Sauce Substitute

Understanding why people seek soy sauce alternatives helps you choose the best option for your specific needs.

Soy Allergies

Soy is one of the eight major food allergens recognized in the United States. Approximately 0.4% of children have soy allergies, and while many outgrow this sensitivity, some continue to experience reactions into adulthood. For these individuals, even small amounts of soy sauce can trigger allergic responses ranging from mild discomfort to severe reactions.

Gluten Intolerance and Celiac Disease

Traditional soy sauce contains wheat as a key ingredient, making it unsuitable for people with celiac disease or non-celiac gluten sensitivity. The fermentation process used to make conventional soy sauce involves wheat, which introduces gluten into the final product.

High Sodium Content

A single tablespoon of regular soy sauce can contain upward of 900-1,000 milligrams of sodium—nearly half the recommended daily intake for most adults. For individuals managing hypertension, heart disease, or kidney problems, this sodium level can be problematic.

Dietary Preferences

Some people following specific dietary protocols, such as paleo or Whole30, choose to avoid soy products due to concerns about phytoestrogens, digestive issues, or simply personal preference.

6 Store-Bought Soy Sauce Substitutes

These commercially available alternatives offer convenience and consistent flavor profiles that can easily replace soy sauce in your favorite recipes.

1. Coconut Aminos

Coconut aminos has become one of the most popular soy sauce alternatives, particularly among health-conscious consumers. This naturally gluten-free and soy-free sauce is made from the fermented sap of coconut palm trees blended with sea salt.

Flavor Profile: Slightly sweeter and milder than traditional soy sauce, with a subtle coconut undertone that doesn’t overpower dishes.

Nutritional Benefits: Contains significantly less sodium than soy sauce (typically around 90-130 mg per serving) and provides 17 amino acids, making it nutritionally superior in some respects.

Best Uses: Marinades, stir-fries, salad dressings, and dipping sauces. Works particularly well in recipes where a slightly sweeter profile is acceptable.

Considerations: More expensive than traditional soy sauce and may not provide the exact same depth of flavor in all applications. The subtle sweetness may not work for every recipe.

2. Tamari

Tamari is a Japanese sauce that’s closely related to soy sauce but is traditionally made with little to no wheat. Many brands offer certified gluten-free versions, making it an excellent choice for those with celiac disease or gluten sensitivity.

Flavor Profile: Richer, smoother, and less salty than regular soy sauce, with a more complex umami taste.

Nutritional Benefits: Contains similar sodium levels to regular soy sauce but offers more protein and a deeper flavor, meaning you might use less.

Best Uses: Virtually interchangeable with soy sauce in any recipe. Excellent for dipping sauces, marinades, and Asian-inspired dishes.

Considerations: Still contains soy, so it’s not suitable for those with soy allergies. Always check labels to ensure the tamari is certified gluten-free if that’s a concern.

3. Fish Sauce

Fish sauce is a staple in Southeast Asian cuisine, made from fermented anchovies or other small fish mixed with salt. It provides an intensely savory, umami-rich flavor that can effectively replace soy sauce.

Flavor Profile: More pungent and aromatic than soy sauce, with a distinctive seafood essence that mellows when cooked.

Nutritional Benefits: Naturally gluten-free and soy-free, while providing protein and minerals. However, it’s very high in sodium (often 1,400-1,500 mg per tablespoon).

Best Uses: Southeast Asian dishes, marinades, soups, and stir-fries. Use sparingly as it’s more potent than soy sauce.

Considerations: Not suitable for vegetarians or vegans. The strong fish flavor may not appeal to everyone, and it’s not ideal for dishes where a neutral profile is desired.

4. Worcestershire Sauce

This British condiment has been around for nearly two centuries and offers a complex, tangy-savory flavor that can substitute for soy sauce in many applications.

Flavor Profile: Tangy, slightly sweet, and savory with notes of tamarind, vinegar, and molasses. More complex than soy sauce with a thinner consistency.

Nutritional Benefits: Lower in sodium than soy sauce (typically 65 mg per teaspoon) and naturally soy-free in most American brands. However, UK versions may contain malt vinegar, making them unsuitable for gluten-free diets.

Best Uses: Marinades, meat dishes, Bloody Mary cocktails, gravies, and anywhere you want to add savory depth. Works particularly well with beef.

Considerations: Contains anchovies, so it’s not vegetarian or vegan. The flavor profile is distinctly different from soy sauce, so it may not work in all Asian recipes.

5. Liquid Aminos

Liquid aminos, particularly the Bragg brand, has gained a cult following in health food circles. It’s made from non-GMO soybeans and purified water, without artificial additives or preservatives.

Flavor Profile: Very similar to soy sauce but slightly milder and less salty, with a clean, straightforward savory taste.

Nutritional Benefits: Contains 16 amino acids and is naturally gluten-free (no wheat is used in production). Lower in sodium than traditional soy sauce at approximately 320 mg per teaspoon, and the concentrated flavor means you can use less.

Best Uses: Can be used 1:1 as a soy sauce replacement in virtually any recipe—stir-fries, marinades, soups, and dressings.

Considerations: Does contain soy, so it’s not suitable for those with soy allergies. Some people find the flavor slightly less complex than fermented soy sauce.

6. Maggi Seasoning

Maggi seasoning is a European sauce that has been enhancing dishes for over a century. It’s particularly popular in German, Swiss, and Eastern European cuisines.

Flavor Profile: Intensely savory and concentrated, with a flavor that’s hard to describe but distinctly different from soy sauce—more vegetable-forward with complex umami notes.

Nutritional Benefits: Very concentrated, so a little goes a long way. Some versions are soy-free, though formulations vary by region.

Best Uses: Soups, stews, egg dishes, vegetables, and meat preparations. Popular in European comfort food recipes.

Considerations: Contains wheat in most formulations, making it unsuitable for gluten-free diets. Always check the ingredient list as recipes vary by country. The flavor is quite different from soy sauce, so it may take experimentation to get ratios right.

6 Homemade Soy Sauce Substitutes

Making your own soy sauce alternative gives you complete control over ingredients, sodium levels, and flavor profiles. These recipes range from simple to more complex.

1. Beef Broth-Based Substitute

This savory alternative uses beef broth as its base, creating a rich, umami-packed sauce that works beautifully in most recipes calling for soy sauce.

Ingredients:

• 1/2 cup beef broth or bone broth
• 1 tablespoon apple cider vinegar
• 1 teaspoon blackstrap molasses
• 1/4 teaspoon ground ginger
• Pinch of garlic powder
• Pinch of black pepper

Instructions: Combine all ingredients in a small saucepan and simmer over medium heat for 3-4 minutes until slightly reduced and well combined. Cool and store in an airtight container in the refrigerator for up to one week.

Best Uses: Stir-fries, marinades for red meat, gravies, and hearty soups.

2. Mushroom-Based Umami Sauce

Mushrooms are naturally rich in glutamates, the compounds responsible for umami flavor, making them perfect for a soy sauce alternative.

Ingredients:

• 1 cup dried shiitake or porcini mushrooms
• 2 cups water
• 2 tablespoons balsamic vinegar
• 1 tablespoon molasses
• 1 teaspoon sea salt (adjust to taste)
• 2 cloves garlic, minced

Instructions: Simmer mushrooms in water for 20 minutes. Strain, reserving the liquid and discarding (or saving for another use) the mushrooms. Return liquid to pan, add remaining ingredients, and simmer for 10 minutes until slightly thickened. Store in the refrigerator for up to two weeks.

Best Uses: Vegetarian and vegan dishes, risottos, pasta sauces, and anywhere you want deep umami flavor without animal products.

3. Balsamic Reduction Substitute

This simple two-ingredient substitute is surprisingly effective and takes just minutes to prepare.

Ingredients:

• 1/4 cup balsamic vinegar
• 1 tablespoon molasses

Instructions: Combine ingredients in a small saucepan and heat over medium heat, stirring until well combined. Simmer for 2-3 minutes until slightly thickened. Cool before using.

Best Uses: Quick stir-fries, simple marinades, and situations where you need a fast substitute. The flavor is tangier and sweeter than soy sauce but works well in many applications.

4. Asian-Style Bone Broth

This recipe creates a versatile cooking liquid that captures the essence of Asian cuisine without soy sauce.

Ingredients:

• 4 cups chicken or beef bone broth
• 1-inch piece fresh ginger, sliced
• 4 cloves garlic, smashed
• 2 green onions, cut into 2-inch pieces
• 1 piece dried kombu (seaweed), optional
• 2 tablespoons rice wine vinegar
• 1 tablespoon fish sauce (optional, for deeper flavor)
• Salt to taste

Instructions: Combine bone broth, ginger, garlic, green onions, and kombu in a slow cooker or large pot. Simmer on low for 4-6 hours. Strain, then add vinegar and fish sauce. Reduce by half over medium-high heat for a more concentrated flavor. Store in the refrigerator for up to one week or freeze for longer storage.

Best Uses: Soups, noodle dishes, braising liquid, and as a flavorful cooking medium for Asian-inspired recipes.

5. Vegan Worcestershire-Style Sauce

This plant-based alternative mimics the complex flavors of both Worcestershire sauce and soy sauce.

Ingredients:

• 1/2 cup vegetable broth
• 2 tablespoons apple cider vinegar
• 2 tablespoons coconut aminos or additional vegetable broth
• 1 tablespoon molasses
• 1 teaspoon tamarind paste
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground ginger
• Pinch of ground cloves
• Pinch of black pepper

Instructions: Whisk all ingredients together in a small saucepan. Bring to a simmer over medium heat and cook for 5 minutes, stirring occasionally. Cool and store in an airtight container in the refrigerator for up to two weeks.

Best Uses: Vegan and vegetarian cooking, marinades, stir-fries, and any recipe where you want complex flavor without animal products.

6. Fenugreek-Based Substitute

Fenugreek seeds provide a slightly bitter, complex flavor that can mimic some of the depth found in fermented soy sauce.

Ingredients:

• 1 tablespoon fenugreek seeds
• 1 cup vegetable broth
• 1 tablespoon blackstrap molasses
• 1 tablespoon apple cider vinegar
• 1 teaspoon sea salt
• 1/2 teaspoon garlic powder

Instructions: Toast fenugreek seeds in a dry pan until fragrant (about 2 minutes). Add vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes. Strain out seeds, then add remaining ingredients. Simmer for another 5 minutes. Cool and store in the refrigerator for up to 10 days.

Best Uses: Indian-Asian fusion dishes, marinades, and recipes where a slightly bitter edge complements other flavors.

How to Choose the Right Substitute

With so many options available, selecting the best soy sauce substitute depends on several factors.

Consider Your Dietary Restrictions

First and foremost, identify what you’re trying to avoid:

• Soy allergy: Choose coconut aminos, fish sauce, Worcestershire sauce (check labels), or any of the homemade beef or mushroom-based recipes.
• Gluten-free: Opt for tamari (certified gluten-free), coconut aminos, fish sauce, liquid aminos, or homemade alternatives that don’t contain wheat.
• Low-sodium: Coconut aminos and Worcestershire sauce are your best bets, or make homemade versions where you control salt content.
• Vegan/Vegetarian: Coconut aminos, tamari, liquid aminos (if soy is okay), or plant-based homemade versions work well.

Match the Flavor Profile to Your Recipe

Different substitutes work better in specific applications:

• Asian stir-fries: Coconut aminos, tamari, or Asian-style bone broth
• Marinades: Worcestershire sauce, fish sauce, or beef broth-based substitute
• Dipping sauces: Tamari, coconut aminos, or liquid aminos
• Soups and stews: Bone broth-based substitutes or mushroom umami sauce
• Quick cooking: Balsamic reduction or Worcestershire sauce

Think About Convenience vs. Cost

Store-bought alternatives offer convenience but can be expensive, especially specialty items like coconut aminos. Homemade versions require more time and effort but allow you to make larger batches at lower cost while controlling exactly what goes into your sauce.

Tips for Using Soy Sauce Substitutes

Getting the best results with substitutes requires some adjustment and experimentation.

Start with Less

Many substitutes are more concentrated or have stronger flavors than soy sauce. Start with about 3/4 of the amount called for in your recipe and adjust to taste.

Adjust Other Seasonings

Because substitutes have different flavor profiles, you may need to balance other elements in your dish. If your substitute is sweeter (like coconut aminos), you might reduce other sweet ingredients. If it’s more acidic (like balsamic-based versions), cut back on vinegar or citrus.

Consider Color

Soy sauce adds a distinctive dark color to dishes. Some substitutes, like mushroom-based sauces and balsamic reductions, provide similar coloring, while others like coconut aminos are lighter. If appearance matters for your dish, choose accordingly.

Enhance with Additional Ingredients

To make your substitute taste more like traditional soy sauce, try adding:

• A small amount of fish sauce for umami depth
• A pinch of sugar to balance saltiness
• Rice wine vinegar for fermented notes
• Mushroom powder for earthiness

Storage and Shelf Life

Proper storage ensures your soy sauce substitutes remain fresh and flavorful.

Store-Bought Products

Most commercial substitutes are shelf-stable until opened. Once opened:

• Store in the refrigerator
• Keep tightly sealed
• Most will last 6-12 months when properly stored
• Check for any off odors or mold before using

Homemade Substitutes

Homemade versions have shorter shelf lives:

• Refrigerate immediately in airtight glass containers
• Most will keep for 1-2 weeks
• Broth-based versions can be frozen in ice cube trays for longer storage (up to 3 months)
• Label with the date prepared
• Discard if you notice any unusual smell, appearance, or taste

Common Mistakes to Avoid

Learning from common pitfalls helps you achieve better results.

Using a 1:1 Ratio Without Tasting

Not all substitutes have the same intensity as soy sauce. Always taste and adjust rather than assuming equal proportions will work.

Ignoring the Overall Flavor Profile

Soy sauce provides saltiness, umami, and a slight sweetness. If your substitute lacks one of these elements, the dish may taste unbalanced. Consider what’s missing and add complementary ingredients.

Choosing Based Only on Availability

Just because a substitute is readily available doesn’t mean it’s the best choice for your specific dish. Take time to match the substitute to the recipe for optimal results.

Not Reading Labels Carefully

If you’re avoiding specific ingredients due to allergies or dietary restrictions, always read labels thoroughly. Formulations can vary by brand and even by country of manufacture.

Health Considerations

While finding substitutes often stems from health concerns, it’s worth understanding the broader nutritional picture.

Sodium Content

Even substitutes marketed as healthier can be high in sodium. If you’re monitoring sodium intake for blood pressure or heart health, check nutrition labels carefully and consider making homemade versions where you control salt content.

Allergies and Sensitivities

Cross-contamination can occur in manufacturing facilities. If you have severe allergies, look for products specifically labeled as free from your allergen and produced in dedicated facilities.

Nutritional Benefits

Some substitutes offer additional benefits beyond just replacing soy sauce. Coconut aminos provides amino acids, bone broth-based versions offer collagen and minerals, and mushroom-based sauces contain beneficial compounds found in fungi.

Consulting Healthcare Providers

If you’re making dietary changes due to medical conditions or taking medications that interact with sodium or specific foods, consult with your healthcare provider or a registered dietitian to ensure your choices support your overall health goals.

Frequently Asked Questions

Can I use regular salt instead of soy sauce?

While salt provides the salty element of soy sauce, it lacks the complex umami, slight sweetness, and depth that make soy sauce special. If you’re in a pinch, use about 1/4 teaspoon of salt for each tablespoon of soy sauce called for, but expect a different flavor outcome.

Is tamari exactly the same as soy sauce?

Tamari is similar but not identical to soy sauce. It’s typically richer, less salty, and smoother, with more complex umami notes. Traditional tamari contains little to no wheat, while regular soy sauce always contains wheat.

How long do homemade substitutes last?

Most homemade soy sauce alternatives will keep for 1-2 weeks when refrigerated in airtight containers. Broth-based versions can be frozen for up to 3 months for longer storage.

Which substitute tastes most like real soy sauce?

Tamari and liquid aminos taste most similar to traditional soy sauce. Among soy-free options, coconut aminos is often considered the closest match, though it’s slightly sweeter.

Can I use these substitutes for sushi dipping?

Yes, though some work better than others. Tamari, coconut aminos, and liquid aminos work well as direct dipping sauces. Fish sauce is too strong on its own but can be diluted. Worcestershire sauce and homemade versions may be too different in flavor for traditional sushi applications.

The Bottom Line

Living without soy sauce doesn’t mean sacrificing flavor or enjoying your favorite dishes. Whether you choose convenient store-bought alternatives like coconut aminos and tamari or prefer crafting homemade versions that perfectly match your taste preferences, you have numerous excellent options.

The key to success lies in understanding what you’re trying to avoid (soy, gluten, sodium), matching substitutes to specific recipes, and being willing to experiment until you find your perfect alternatives. Some substitutes will work beautifully right away, while others may require adjustment and fine-tuning.

Remember that cooking is both art and science. Don’t be afraid to try different substitutes, combine them, or adjust ratios until you achieve the results you want. With the options outlined in this guide, you’re well-equipped to navigate cooking without soy sauce while maintaining all the delicious, savory flavors you love.

Whether you’re managing food allergies, following specific dietary protocols, or simply looking to reduce sodium intake, these 12 soy sauce substitutes ensure you’ll never feel limited in the kitchen. Start with one or two that appeal to you most, and gradually expand your repertoire to have the perfect substitute for every cooking situation.

Sources:

• Mayo Clinic – Food Allergy
• Food Allergy Research & Education – Soy Allergy
• American Heart Association – Sodium and Salt
• Celiac Disease Foundation – What is Gluten
• National Institutes of Health – Umami Compounds in Foods
• USDA – Food and Nutrition