What is a replacement for coconut amino?

December 22, 2025 •

5 min read

According to research published by the National Institutes of Health, coconut aminos are fermented coconut-blossom nectar, blended with sea salt. This provides a savory, sweet flavor that is a popular low-sodium and soy-free alternative to soy sauce. If you're out of coconut aminos or need another option, finding a reliable replacement for coconut amino can be crucial for maintaining your recipe's flavor profile.

Quick Summary

This guide outlines the best substitutes for coconut aminos, covering a range of options suitable for various dietary needs, including soy-free, gluten-free, and low-sodium diets. A detailed comparison of flavor profiles, ingredients, and ideal uses for each alternative is provided.

Key Points

Tamari: A great gluten-free, soy-based substitute, offering a deep umami flavor that is saltier than coconut aminos.
Liquid Aminos: A soy-based, gluten-free alternative that is saltier than coconut aminos and works well in dressings and stir-fries.
Worcestershire Sauce: A suitable soy-free, gluten-free substitute (for non-vegans), providing a tangy, spiced umami taste.
Homemade Alternative: A DIY recipe using broth, balsamic vinegar, and spices offers a paleo/Whole30 compliant and customizable option.
Sodium Content: Coconut aminos are significantly lower in sodium than most soy-based alternatives, so adjustments are needed when substituting.
Dietary Needs: The best replacement depends on dietary restrictions, such as avoiding soy (tamari, liquid aminos) or gluten (regular soy sauce).
Flavor Profile: While some substitutes are similar, each has a unique flavor (e.g., fish sauce is fishy, teriyaki is sweet), so they will impact the final taste.

Why Find a Replacement for Coconut Amino?

While a versatile condiment, coconut aminos might not always be available, and several factors could lead you to seek a substitute.

Dietary Restrictions: For those with coconut allergies, even though the final product doesn't taste like coconut, it's a necessary avoidance.
Flavor Preference: Some may find the flavor of coconut aminos too mild or sweet for certain recipes, preferring a richer, saltier, or more umami-forward option.
Availability: Coconut aminos can be a specialty item and are not always carried in all grocery stores, forcing a last-minute substitute choice.
Cost: As a specialty product, coconut aminos can be more expensive than other readily available sauces.

Top Replacements for Coconut Amino

Luckily, a variety of alternatives can mimic the savory and sweet flavor of coconut aminos, each with its unique characteristics.

Tamari

Tamari is a Japanese-style soy sauce made from fermented soybeans. It typically contains little to no wheat, making it an excellent gluten-free option, though it's crucial to check labels for 100% gluten-free varieties.

Best for: Recipes needing a rich, deep umami flavor, such as dipping sauces, marinades, or glazes. Flavor Profile: Deeper and more savory than coconut aminos, with less sweetness. Usage: Use a 1:1 ratio but be mindful that it's saltier, so you might need to adjust accordingly.

Liquid Aminos

Bragg's Liquid Aminos is a popular, gluten-free alternative derived from soybeans, using an acid-based process instead of fermentation. This is different from coconut aminos, which are derived from coconut sap.

Best for: Stir-fries, dressings, and seasoning food at the table. Flavor Profile: Salty and savory, tasting much like soy sauce. Usage: Use less than a 1:1 ratio compared to coconut aminos, as it has a higher sodium content.

Soy Sauce

Soy sauce is the most common and readily available replacement, though it is not soy-free or gluten-free unless a specific version is purchased.

Best for: General stir-fries, marinades, and any dish where soy is not a concern. Flavor Profile: Significantly saltier and more pungent than the milder coconut aminos. Usage: Start with a half portion of the amount called for and taste, adjusting with low-sodium soy sauce if possible.

Worcestershire Sauce

For those not needing a vegetarian option, Worcestershire sauce offers a similar savory, umami flavor, derived from a fermented mix of vinegar, anchovies, molasses, and spices.

Best for: Dishes where its robust, spiced flavor complements the meal, such as steak marinades, roasts, or hearty sauces. Flavor Profile: Complex and tangy, with a vinegary bite that sets it apart. Usage: Can be used in a 1:1 ratio, but the resulting flavor will be different.

Fish Sauce

Common in Southeast Asian cuisine, fish sauce is made from fermented fish and offers a strong, salty, umami flavor. It is not vegetarian or vegan.

Best for: Flavoring authentic Asian dishes, curries, and sauces where a bolder, pungent taste is desired. Flavor Profile: Very salty and distinctly fishy, which will be noticeable in the final dish. Usage: Use sparingly, as it is much more potent and higher in sodium.

Miso Paste

For a thicker, more complex alternative, miso paste—made from fermented soybeans—can be diluted with water to achieve a similar consistency to coconut aminos. White miso is a good choice for its milder flavor.

Best for: Soups, glazes, and dressings where a thicker consistency and probiotic benefits are a plus. Flavor Profile: Varies by type, but white miso is sweet and mellow. Usage: Mix with water and use in a 1:1 ratio, but adjust for the saltiness and depth of flavor.

Teriyaki Sauce

While generally thicker and sweeter, teriyaki sauce can substitute for coconut aminos, especially in marinades where the sweeter flavor is acceptable.

Best for: Glazes and marinades for grilled meats or tofu, or stir-fries. Flavor Profile: Sweeter and thicker, with a more pronounced flavor from ingredients like mirin and sugar. Usage: Thin with a little water to match the consistency of coconut aminos and use in a 1:1 ratio.

Comparison of Coconut Amino Replacements


Substitute	Soy-Free?	Gluten-Free?	Flavor Profile	Best for...	Considerations
Tamari	No	Yes (check label)	Deep umami, less sweet than coconut aminos	Dipping sauces, marinades	Saltier than coconut aminos
Liquid Aminos	No	Yes	Salty, soy-forward	Dressings, stir-fries	Higher sodium content
Soy Sauce	No	No (usually)	Salty, pungent	General cooking	Higher sodium, contains soy & gluten
Worcestershire	Yes	Yes (check label)	Tangy, spiced, umami	Marinades for meat	Distinctive flavor, not vegetarian
Fish Sauce	Yes	Yes	Strong, pungent, briny	Authentic Asian dishes	High sodium, very intense flavor
Miso Paste	No	Yes	Sweet, mellow (white miso)	Soups, glazes	Thicker, requires dilution
Teriyaki Sauce	No	No (usually)	Sweet, thick, savory	Marinades, glazes	Much sweeter and thicker

Conclusion: Choosing the Right Replacement

There is no single perfect replacement for coconut amino, as the best choice depends heavily on your specific dietary needs and the flavor profile of your dish. If you need a soy-free and gluten-free option, Worcestershire sauce (for non-vegans) or a homemade alternative might be your best bet. For a low-sodium, soy-free replacement, you may need to dilute a saltier option like tamari or liquid aminos. Consider the final flavor you want to achieve and adjust the quantity to compensate for differences in saltiness and sweetness. Always read labels to ensure the product meets your dietary restrictions.

Homemade Coconut Aminos Recipe (Paleo/Whole30 Friendly)

If you can't find a suitable store-bought replacement and have the ingredients on hand, you can make a version at home.

Ingredients:

1 1/2 cups beef broth (or mushroom broth for vegan option)
2 tbsp balsamic vinegar
1 tbsp fish sauce (optional, omit for vegan version)
1 tsp tomato paste
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp salt
2 tsp molasses or maple syrup (optional, for sweetness)

Instructions:

Combine all ingredients in a small saucepan.
Bring to a boil over medium-high heat.
Reduce heat and simmer for 10-15 minutes, or until the sauce thickens and reduces slightly.
Remove from heat and let cool. The sauce will thicken further as it cools.
Store in an airtight jar in the refrigerator for up to two weeks.

Note: This recipe is not a perfect match but provides a similar flavor profile for those seeking a paleo or Whole30 compliant alternative. If you are vegan, you can omit the fish sauce and use mushroom broth for a flavorful substitute.

Final Thoughts on Coconut Aminos Alternatives

Whether you opt for a store-bought substitute like tamari or liquid aminos, or you decide to make a homemade version, it’s all about adjusting the ingredients to achieve the taste you're looking for. Paying close attention to sodium levels and any allergens is key to a successful swap. The range of choices available means you never have to sacrifice flavor just because you’re missing one key ingredient.

Key Takeaways

Tamari is a gluten-free and soy-based alternative with a rich umami flavor that is saltier than coconut aminos.
Liquid Aminos are another soy-based, gluten-free option, but they are significantly higher in sodium than coconut aminos.
Soy Sauce is the most accessible substitute, but is higher in sodium and contains both soy and gluten.
Worcestershire Sauce offers a tangy, spiced umami flavor and is a good soy-free, gluten-free choice for non-vegans.
Homemade substitutes can be created using ingredients like broth, balsamic vinegar, and spices for a customizable alternative.

Frequently Asked Questions

For an all-purpose replacement, tamari is often recommended due to its similar dark color and umami flavor. If you need a soy-free option, Worcestershire sauce can be a good choice, especially for marinades.

Yes, you can use soy sauce as a substitute, but be aware that it has a significantly higher sodium content and is not gluten-free. Start with half the amount of soy sauce and adjust to taste to avoid over-salting your dish.

Liquid aminos can be a good gluten-free substitute, but they are derived from soy and are much saltier than coconut aminos. You will need to use less to avoid an overly salty flavor.

Yes, Worcestershire sauce is a great option for those who are not vegan. You can also explore homemade recipes using broth, vinegar, and other seasonings for a fully customizable and compliant alternative.

Fish sauce can work, but it has a very potent, briny flavor that is distinctly different from coconut aminos. Use it sparingly, as it is also very high in sodium and is not suitable for vegetarian or vegan diets.

A homemade substitute can be made by simmering beef or mushroom broth with balsamic vinegar, tomato paste, and spices like onion and garlic powder. Molasses can be added for sweetness.

Reasons include having a coconut allergy, preferring a different flavor profile, being unable to find it in stores, or seeking a more cost-effective option.

Tamari is generally a better alternative if you need a gluten-free option, as it is made with little to no wheat. However, both are soy-based, so tamari is not suitable for those with soy allergies.

Teriyaki sauce can be used, but it's typically much sweeter and thicker than coconut aminos. You may need to thin it with a little water for consistency, but expect a sweeter result.