What Can I Use in Place of Coconut Amino Acids?

December 25, 2025 •

4 min read

Made from fermented coconut palm sap, coconut aminos are a popular soy-free, gluten-free, and lower-sodium alternative to soy sauce. However, if you run out or find they don't suit your taste, there are several simple swaps you can use in place of coconut amino acids to maintain that savory, umami flavor in your recipes.

Quick Summary

Several substitutes exist for coconut aminos, catering to different dietary needs. Options range from tamari for a gluten-free soy alternative to Worcestershire sauce and fish sauce for a rich flavor. Homemade versions can also replicate the savory, slightly sweet taste. The best choice depends on whether you need a soy-free, gluten-free, or vegan option.

Key Points

For Soy-Free & Gluten-Free Needs: A homemade broth-based substitute using beef or mushroom broth, balsamic vinegar, and spices is ideal.
For a Gluten-Free Soy Alternative: Tamari is a Japanese soy sauce variety that is typically gluten-free, with a deeper, richer umami flavor.
To Mimic Sweetness and Umami: Add a touch of sweetener like maple syrup or molasses to a saltier substitute like tamari or fish sauce.
For Versatile Umami Flavor: Consider using a vegetarian-friendly Better Than Bouillon to create a savory, adjustable liquid substitute.
Start with Less: Most soy-based substitutes like tamari and liquid aminos are saltier than coconut aminos, so begin with a smaller amount and add more to taste.
Check Labels for Allergens: Always double-check labels on tamari, liquid aminos, and Worcestershire sauce to ensure they are free of soy, gluten, or other unwanted ingredients.
Balance the Flavors: While many alternatives provide umami, they may lack the subtle sweetness of coconut aminos. Adjust with a small amount of honey or maple syrup.

Coconut aminos have become a pantry staple for many, especially those following soy-free, gluten-free, or lower-sodium diets. However, if you find yourself without a bottle, several fantastic alternatives can provide that deep, savory umami flavor your recipes need. The right substitute depends on your specific dietary restrictions and the flavor profile you hope to achieve.

Tamari: The Closest Gluten-Free Soy-Based Swap

Tamari is a Japanese-style soy sauce that is typically fermented with little to no wheat, making it a reliable gluten-free option. Its flavor is richer and less salty than standard soy sauce, and it's also thicker in texture.

How to Use: Substitute tamari for coconut aminos in a 1:1 ratio. Because it's saltier, you may want to start with a little less and taste as you go.
Key Consideration: Tamari is still soy-based, so it is not suitable for those with a soy allergy or intolerance.

Liquid Aminos: A Gluten-Free Soy-Based Alternative

Bragg Liquid Aminos is a popular condiment made from non-GMO soybeans. Unlike coconut aminos, it is not fermented but produced through a process that creates free amino acids. It is both gluten-free and vegan.

How to Use: Use a 1:1 ratio, but be mindful of its higher sodium content. Start with a smaller amount and add more if needed.
Key Consideration: Liquid aminos contain soy, so it is not a suitable substitute for those avoiding soy.

Worcestershire Sauce: For a Complex, Flavorful Punch

While an unconventional choice, Worcestershire sauce offers a deep, savory, and tangy flavor profile that works in many marinades and dishes. It is made with a combination of vinegar, molasses, and anchovies, among other ingredients.

How to Use: Start with a small amount (e.g., ½ the amount of coconut aminos) and adjust to taste, as the flavor is more complex and vinegary.
Key Consideration: Most traditional Worcestershire sauces contain anchovies, making them unsuitable for vegan or vegetarian diets. Check the label for gluten, as some brands contain it.

Fish Sauce: Rich Umami, Not for Vegans

Commonly used in Southeast Asian cuisine, fish sauce is known for its intense salty and savory flavor. While it has a much stronger, fishier taste, it can provide a similar umami depth in cooked dishes, especially curries and stir-fries.

How to Use: Use sparingly and combine with a sweetener like maple syrup to mimic the sweeter notes of coconut aminos. Start with half the amount and taste before adding more.
Key Consideration: Fish sauce is not vegan and has a distinct flavor that may not work in all recipes. It is also high in sodium.

Miso Paste: A Fermented Soybean Paste

Miso is a fermented paste made from soybeans, koji, and salt. It adds a rich, salty, umami flavor to soups, sauces, and marinades. For the mildest flavor, use white miso.

How to Use: Miso is a paste, so you'll need to whisk it with warm water or broth to create a liquid consistency. Use it in sauces and dressings, adjusting for saltiness.
Key Consideration: Miso paste is soy-based and is not gluten-free unless specifically labeled.

The DIY Approach: A Homemade Coconut Aminos Substitute

If you need a soy-free, gluten-free, and vegan option, creating your own blend is a great solution. This recipe uses simple pantry staples to replicate the flavor profile.

Ingredients:

1 ½ cups beef broth (or mushroom broth for a vegan option)
2 tablespoons balsamic vinegar
1 teaspoon tomato paste
¼ teaspoon onion powder
¼ teaspoon garlic powder
Pinch of sea salt
1 teaspoon fish sauce (optional for non-vegan depth)

Instructions:

Combine all ingredients in a small saucepan over medium-high heat.
Bring the mixture to a boil, then reduce heat and simmer for 10-15 minutes until it thickens slightly.
Taste and adjust salt or sweetener as needed. Store in an airtight jar in the refrigerator for up to two weeks.

Comparison of Coconut Aminos Substitutes


Substitute	Soy-Free	Gluten-Free	Vegan/Vegetarian	Flavor Profile	Usage Notes
Tamari	No	Yes*	No	Rich, deep umami, less salty than soy sauce	1:1, start with less due to saltiness
Liquid Aminos	No	Yes	Yes	Salty, umami	1:1, be aware of higher sodium
Worcestershire Sauce	Yes	No*	No	Tangy, savory, complex	Use in smaller amounts, check for gluten/anchovies
Fish Sauce	Yes	Yes	No	Intense, salty, fishy, rich umami	Use sparingly, add sweetener
Miso Paste	No	No*	Yes	Salty, sweet, umami (depends on type)	Whisk with water, check for soy and gluten
DIY Broth Mixture	Yes	Yes	Yes (w/ mushroom broth)	Savory, salty, sweet, customizable	Follow recipe for best results

*Check labels, as some varieties may contain wheat or soy.

Conclusion: Choosing the Right Option for Your Needs

The best substitute for coconut aminos ultimately depends on your specific dietary needs. For those needing a simple, one-to-one swap that is gluten-free, tamari or liquid aminos are a good choice, as long as you can consume soy. If soy is the concern, consider building your own flavorful sauce with a DIY recipe or experimenting with Worcestershire sauce for marinades. Those seeking a rich, savory boost in cooked dishes can try fish sauce, while miso paste adds a fermented depth to sauces and soups. A world of savory alternatives awaits you in your kitchen, ensuring your dishes never lack that signature umami flavor.

Food and Drug Administration (FDA) provides guidance on common food allergens.

Frequently Asked Questions

Yes, tamari is an excellent substitute for coconut aminos, especially for those avoiding gluten. It has a similar umami flavor but is richer and saltier, so use slightly less than the recipe calls for.

You can use soy sauce, but be aware that it contains both soy and wheat, unlike coconut aminos. It is also much saltier, so you will need to use a smaller quantity to avoid overpowering your dish.

For a completely soy-free and gluten-free option, consider making a homemade sauce with beef or mushroom broth, balsamic vinegar, and a touch of tomato paste. Fish sauce can also work for a rich umami flavor in cooked dishes, but is not vegan.

A homemade substitute can be made by simmering a mixture of broth (beef or mushroom), balsamic vinegar, tomato paste, and seasonings like onion and garlic powder. It provides a customizable, allergen-friendly alternative with a similar flavor profile.

No, liquid aminos are not the same as coconut aminos. Liquid aminos are made from soybeans and have a higher sodium content, while coconut aminos are fermented from coconut palm sap and are soy-free and lower in sodium.

Yes, miso paste can be used, but it requires thinning with water or broth to achieve a liquid consistency. It is soy-based and adds a distinct fermented, salty umami flavor, so it's best for sauces and soups where its paste texture isn't an issue.

Worcestershire sauce can work in a pinch for certain dishes, especially marinades, as it offers a complex, savory flavor. However, it is more tangy and often contains anchovies and gluten, so it's not suitable for vegan or strict gluten-free diets.