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I just made this for egg roll in a bowl since it is hard to find coconut amino in the store. It has great flavor. I don’t need to keep searching for coconut aminos. Thanks for the recipe!
Mary
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How to make coconut aminos at home
You can use some common pantry ingredients to mimic the depth of flavor of coconut aminos pretty easily. All you have to do is simmer the ingredients for 10 minutes to reduce and thicken into a sauce and you’re all set!
But wait, what are coconut aminos?
Don’t want to read the details on coconut aminos? Click here to jump straight to the recipe.
Coconut aminos are a liquid made from coconut tree sap and sea salt.
Coconut aminos are naturally:
- Gluten-free
- Soy-free
- Vegan
A popular alternative to soy sauce
Coconut aminos are typically used as an alternative or replacement for soy sauce. If you are avoiding soy for any reason, coconut aminos are a good option.
They are:
- Not as salty as soy-sauce
- Slightly sweet tasting
- A good source of savory, umami flavor
Coconut aminos vs. Liquid aminos
Don’t be fooled by liquid aminos. Although they have “aminos” in the name, they are not the same. In fact, liquid aminos (such as Bragg) are a liquid concentrate made from soybeans and very similar to soy sauce. Liquid aminos are much saltier than coconut aminos and contain soy so they are not a recommended soy sauce alternative.
Coconut aminos and Whole30
We discovered coconut aminos for cooking when we started eating mostly Whole30 and have never looked back. They are the perfect ingredient for asian-inspired meals, and we use them in many of our homemade sauces and marinades. They add depth of flavor to any dish. You’ll find them in many of our recipes and you can find all of our Whole30 recipes here.
This DIY coconut aminos recipe is Whole30 compliant as long as you don’t include the maple syrup. Don’t worry, you won’t miss it! You’ll still get the salty umami flavor you are looking for and still get a tiny bit of sweetness from the balsamic vinegar.
But why make a coconut aminos substitute?
While coconut aminos are great, there are a few reasons you might not want to use it or buy it at the store.
- It can be expensive
- Some stores don’t carry it
- Which brand of aminos to buy can be confusing (see coconut aminos vs. liquid aminos above)
- You may have trouble finding it in your area to purchase in store or online (Certain countries)
- Maybe you can’t eat coconut or soy but want a sauce similar to coconut aminos or soy sauce
We hope you love this recipe as much as we do!
Don’t forget to leave a quick star rating and review below, we read every comment and truly appreciate your feedback. Also, be sure to browse the rest of our easy sauce recipes to find some other favorites too!
DIY Coconut Aminos Substitute
Ingredients
- 2 cups beef broth, See recipe notes for freshness
- 2 tbsp balsamic vinegar
- 1 tbsp fish sauce
- 2 tsp tomato paste
- 2 tsp maple syrup, (optional, omit for Whole30)
- 1/8 tsp onion powder
- 1/4 tsp sea salt, (approximate, adjust to taste)
Instructions
- Place all of the ingredients except the sea salt in a saucepan. Stir with a whisk to mix.
- Over high heat, bring the sauce to a quick boil. Once the boiling, turn the heat down to low and simmer for 10 minutes. The sauce will reduce and concentrate.
- Remove from heat and allow to cool. Taste and season with sea salt if needed. Start with 1/4 tsp, mix and taste. Add more as desired.
- Place in a jar with an airtight lid and refrigerate for up to two weeks (see recipe notes). Use as a 1 to 1 replacement for coconut aminos.
Notes
- This recipe is best if used within 2 weeks. However, this will depend on the expiration date of the beef broth used. Use the freshest broth possible to extend the life of this sauce.
- The recipe as written will make approximately 2 cups of sauce. It can easily be cut in half or doubled if desired. Just enter in the amount of cups you want to make in the serving box above and the ingredients will automatically adjust.
- Nutrition facts are an estimate provided for those following a Ketogenic or low-carb diet and do not include the optional maple syrup for this recipe. See our full nutrition information disclosure here.
- The nutrition amounts below are per cup of sauce, not per serving. To get the amounts per tbsp, divide the amounts below by 16.
a good substitute for a hard to find item.
Tastes like an enriched beef broth, not like coconut aminos.
Sorry to hear that you didn’t like it.
I just made this for egg roll in a bowl since it is hard to find coconut amino in the store. I left out the tomato paste since I am doing AIP. It has great flavor. I don’t need to keep searching for coconut aminos. Thanks for the recipe!
You’re very welcome, glad you enjoyed it!
Ran out of aminos and was in a pinch for dinner, googled this recipe and voilà! It was easy, tasted amazing, and is healthier than soy sauce! Thank you thank you!
You’re very welcome!
Hi!
Thank you for sharing this. I’m on the AIP diet (no nightshades) and was wondering if this recipe would work without the tomato paste. Is there maybe a substitute you could recommend?
I think it would be best to try the recipe without the tomato paste, as I don’t think there is a good substitute.
Can you freeze this if you make a bigger batch. Just thinking of saving time. I am allergic to soy so this is a great substitute for me.
Yes, you can absolutely freeze this.
One of the best blog posts ever. Bookmarked for the future!
Can I omit the vinegar?
We recommend it to balance out the flavors, but you could try it without.
What jars did you use? They are adorable!
Hi Amanda, they are Weck jars and they have them in different sizes. The ones in this picture are the 1/5 L Jelly Jars.
Can chicken broth work instead of beef broth?
Yes, chicken broth will work. I just think beef broth provides a little more depth of flavor.
One of the best blog posts ever. Bookmarked for the future!
How is it vegan if it requires fish sauce?
In the post describing coconut aminos I note that they are naturally vegan. This substitute however is not.
For a Vegan version, sub mushroom stock for beef broth and use seaweed (kelp, dulse, Wakame, etc.) in place of fish sauce