What Do Liquid Aminos Replace? The Complete Guide to Savory Alternatives

December 12, 2025 •

4 min read

Historically originating as a gluten-free option in the health food movement, liquid aminos, particularly the soy-based variety, have become a popular condiment and seasoning. This versatile and savory sauce provides a wealth of flavor for those seeking alternatives to common kitchen staples without sacrificing taste.

Quick Summary

Liquid aminos are a versatile condiment that primarily serves as a gluten-free, vegan alternative for soy sauce, tamari, and fish sauce. It adds a salty, umami flavor to dishes while catering to various dietary needs.

Key Points

Replaces Soy Sauce: Liquid aminos are a common and effective gluten-free alternative to traditional soy sauce.
Mimics Tamari and Fish Sauce: It also serves as a substitute for tamari (a gluten-free soy sauce) and fish sauce (as a vegan option).
Offers Vegan Worcestershire Option: Liquid aminos can replace anchovy-based Worcestershire sauce in vegan dishes.
Available in Soy and Coconut: You can choose between soy-based liquid aminos and a sweeter, lower-sodium, soy-free coconut aminos.
Adds Umami Flavor: The condiment is used to add a savory, umami richness to a wide variety of dishes, including stir-fries, dressings, and marinades.
Offers Dietary Benefits: It is valued for being gluten-free, unfermented, and made with simple ingredients.

The Primary Replacement: Soy Sauce

For most cooks and health-conscious eaters, the most common answer to "what do liquid aminos replace?" is traditional soy sauce. Soy sauce is made from fermented soybeans and wheat, which means it contains gluten and is not suitable for those with celiac disease or gluten sensitivities. Liquid aminos, derived from either soybeans or coconut sap, offer a straightforward solution. The soy-based version, such as Bragg Liquid Aminos, is a gluten-free concentrate of amino acids that mimics the salty, savory flavor profile of soy sauce, though it is often slightly milder and sweeter. It can typically be used as a 1:1 substitute in recipes, making it an easy swap for marinades, dressings, and stir-fries.

Why replace soy sauce with liquid aminos?

Dietary Restrictions: The most significant reason is to provide a gluten-free and wheat-free alternative for dishes that would otherwise contain soy sauce.
Unfermented: Unlike soy sauce, which is fermented over a period of months to years, liquid aminos are produced through a faster process of acid hydrolysis, which some individuals prefer.
Clean Ingredients: Many brands of liquid aminos, like Bragg, are made from just soybeans and purified water, without artificial coloring, preservatives, or added MSG, appealing to those seeking simpler ingredients.

The Gluten-Free Swap: Tamari

Tamari is another type of soy sauce, but it is typically made with minimal or no wheat, making it a naturally gluten-free option for those avoiding gluten. However, liquid aminos still serve as an excellent alternative to tamari, particularly for those who prefer an unfermented flavor or are managing sodium intake more carefully. While tamari is known for a stronger, richer umami taste, soy-based liquid aminos have a slightly sweeter and milder profile that many people enjoy as a seasoning. Coconut aminos, while different, are also a popular tamari replacement, especially for those with soy allergies.

The Vegan Option: Fish Sauce

For vegans and vegetarians, liquid aminos provide a crucial replacement for fish sauce, which is traditionally made from fermented fish. While fish sauce provides a rich umami and a savory, briny flavor, liquid aminos can offer a similar taste dimension without any animal products. The savory, salty notes from the amino acids can stand in for the complexity of fish sauce in many recipes. For a more authentic vegan fish sauce substitute, some recipes combine liquid aminos with other umami-rich ingredients like dried mushrooms.

The Umami Booster: Worcestershire Sauce

Worcestershire sauce is another popular condiment that liquid aminos can replace, especially for those on a vegan diet. Traditional Worcestershire sauce often contains anchovies, which makes it unsuitable for vegans. Liquid aminos can replicate the savory, salty, and umami characteristics, allowing plant-based eaters to achieve a similar depth of flavor in dishes like dressings, marinades, and stews.

Choosing Between Soy and Coconut Aminos

When considering liquid aminos, it's important to distinguish between the two main types:

Soy-Based Liquid Aminos: Made from soybeans and purified water, this version most closely resembles soy sauce in flavor and function. It is gluten-free and unfermented.
Coconut Aminos: Derived from the fermented sap of the coconut blossom, this is a soy-free and gluten-free alternative. It is generally sweeter and significantly lower in sodium than soy-based liquid aminos and soy sauce, making it ideal for individuals with soy sensitivities or those on very low-sodium diets.

Comparison Table: Liquid Aminos vs. Common Condiments


Feature	Liquid Aminos (Soy-Based)	Soy Sauce (Traditional)	Tamari	Coconut Aminos
Made From	Soybeans	Soybeans and Wheat	Soybeans (usually wheat-free)	Coconut Blossom Sap
Gluten-Free	Yes	No (contains wheat)	Yes (check label)	Yes
Vegan	Yes	Yes	Yes	Yes
Fermented	No (acid-hydrolyzed)	Yes	Yes	Yes
Flavor Profile	Milder, slightly sweeter umami	Salty, complex umami	Richer, deeper umami	Milder, sweeter umami
Typical Sodium	Moderate (lower than standard soy sauce)	High	Varies (often less than standard soy sauce)	Lowest (significantly less)

Using Liquid Aminos in Your Kitchen

Incorporating liquid aminos into your cooking is a seamless process, as they can be used anywhere you would normally reach for soy sauce or a similar savory condiment. Their versatility makes them a valuable ingredient for a variety of meals and cuisines. Consider the following uses:

Stir-Fries and Fried Rice: Add a salty, umami depth to vegetables and grains.
Marinades and Dressings: Create flavorful marinades for tofu, vegetables, or proteins, and craft savory vinaigrettes.
Dipping Sauces: Use it as a dipping sauce for sushi, dumplings, or spring rolls, often mixed with other ingredients like ginger or sesame oil.
Soups and Stews: A few dashes can enhance the savory notes of broths and gravies.
On Cooked Foods: Drizzle over steamed vegetables, rice, or popcorn for extra flavor.
Meat and Fish: Use it to season meat or fish before cooking, or add it to sauces.

For most applications, particularly in recipes where soy sauce is a main flavor component, using a 1:1 substitution works well. However, because liquid aminos are slightly milder and less salty than some soy sauces, you may need to adjust the amount to your taste. Start with less and add more if needed.

Conclusion

Liquid aminos serve as a practical and flavorful replacement for a number of common condiments, primarily soy sauce and tamari, and as a vegan stand-in for fish sauce and Worcestershire sauce. Their key benefits lie in providing a naturally gluten-free, unfermented, and often lower-sodium alternative that doesn't compromise on savory, umami taste. With both soy-based and coconut-based options available, cooks can choose the best version to fit their specific dietary needs and flavor preferences, making it a valuable staple for a wide range of recipes. For more information on soy-based liquid aminos, you can visit the Bragg's website.

Frequently Asked Questions

The main difference is that traditional soy sauce is fermented with wheat, while soy-based liquid aminos are made through acid hydrolysis and are gluten-free. Liquid aminos also tend to be slightly milder and sweeter, with some varieties offering lower sodium content.

Yes, soy-based liquid aminos are naturally gluten-free because they are not fermented with wheat like traditional soy sauce. Coconut aminos are also gluten-free.

Yes, liquid aminos are a suitable replacement for tamari, a gluten-free soy sauce. Liquid aminos have a slightly milder and sweeter flavor, so you may need to adjust the amount used to match your desired taste.

While both are gluten-free, soy-based liquid aminos are made from soybeans, while coconut aminos are made from fermented coconut sap. Coconut aminos are sweeter, lower in sodium, and are an ideal choice for those with soy sensitivities.

Yes, liquid aminos can function as a vegan substitute for fish sauce by providing a salty, umami flavor. However, to mimic the flavor complexity, you may need to combine it with other ingredients like dried shiitake mushrooms.

Soy-based liquid aminos typically contain less sodium than standard soy sauce, while coconut aminos have significantly less. However, it's always best to check the nutritional information on the specific brand you are purchasing.

You can use liquid aminos in a 1:1 ratio to replace soy sauce in most recipes. It works well in stir-fries, marinades, salad dressings, and as a general all-purpose seasoning.