Why do vegans use coconut aminos instead of soy sauce?

December 12, 2025 •

3 min read

With up to 75% less sodium than traditional soy sauce, coconut aminos have emerged as a leading alternative for health-conscious cooks. Vegans often make the switch from soy sauce to coconut aminos for key dietary and health-related reasons that extend beyond a simple preference for flavor.

Quick Summary

Vegans often choose coconut aminos as a soy-free, gluten-free, and lower-sodium alternative to traditional soy sauce. It offers a milder, sweeter flavor with a rich umami taste for cooking and marinating.

Key Points

Soy and Gluten-Free: Coconut aminos are naturally free from both soy and gluten, making them safe for those with celiac disease or allergies.
Lower Sodium: This seasoning sauce contains 65-75% less sodium than traditional soy sauce, which benefits individuals managing blood pressure and heart health.
Milder, Sweeter Flavor: It offers a less intense, sweeter taste than soy sauce, allowing for more versatility in recipes without overpowering other ingredients.
Vegan Umami: Made from fermented coconut blossom sap and sea salt, it delivers a savory umami flavor profile that enhances vegan dishes.
Ideal for Allergies: Its status as a soy-free and gluten-free condiment makes it a go-to choice for those with these specific dietary restrictions.
Versatile Cooking: Vegans use coconut aminos in a wide range of applications, including marinades, stir-fries, dressings, and dipping sauces.

Understanding Coconut Aminos

Coconut aminos is a dark, savory seasoning sauce derived from the fermented sap of the coconut blossom and sea salt. Despite its name, it does not taste like coconut but instead provides a flavor profile similar to a milder, slightly sweeter version of soy sauce. This natural, whole-food-based condiment has gained popularity not only in vegan circles but also within paleo, keto, and gluten-free communities.

The Primary Drivers for the Vegan Switch

Several key factors influence the vegan preference for coconut aminos over soy sauce, addressing common dietary concerns and flavor preferences.

Soy and Gluten-Free Formulation

One of the most significant reasons vegans opt for coconut aminos is to avoid soy and gluten. Soy sauce is made from fermented soybeans and roasted wheat, making it unsuitable for individuals with soy allergies, sensitivities, or celiac disease. While there are gluten-free soy sauce options like tamari, they still contain soy. Coconut aminos, made purely from coconut sap, eliminate both these common allergens, providing a safe and flavorful alternative for those with restrictions.

Considerably Lower Sodium Content

Traditional soy sauce is notoriously high in sodium, with some brands containing over 900 mg per tablespoon. Coconut aminos, by comparison, contain significantly less—around 65-75% less sodium than regular soy sauce, depending on the brand. For vegans and non-vegans alike who are monitoring their sodium intake for heart health or blood pressure management, this is a crucial advantage. The lower sodium also prevents dishes from becoming overwhelmingly salty, allowing for more balanced seasoning.

A Different Umami Experience

Soy sauce is prized for its intense, savory umami flavor. Coconut aminos also provide this rich, savory depth but with a sweeter and less salty profile. This milder taste can be more versatile in some recipes, especially dressings, marinades, and dishes where a lighter touch is desired. The unique flavor adds complexity without dominating the other ingredients.

Comparison Table: Coconut Aminos vs. Soy Sauce


Feature	Coconut Aminos	Traditional Soy Sauce
Key Ingredients	Fermented coconut blossom sap, sea salt	Fermented soybeans, wheat, salt
Gluten-Free	Yes	No (unless specifically labeled tamari)
Soy-Free	Yes	No
Sodium Content	Significantly lower	Very high
Flavor Profile	Milder, slightly sweet, less salty	Pungent, sharp, deeply savory
Allergens	Free from soy and wheat	Contains soy and wheat
Cost	Typically more expensive	Generally inexpensive

How Vegans Use Coconut Aminos in the Kitchen

Coconut aminos can be used in almost any recipe that calls for soy sauce, offering a versatile ingredient for a vegan pantry. The substitution is typically a 1:1 ratio, though you might need to add a pinch of extra salt if your recipe relies on soy sauce's strong saltiness.

Popular Applications

Marinades and Sauces: Its sweeter flavor profile makes it ideal for marinades for tofu or tempeh, and for creating teriyaki or barbecue sauces.
Stir-Fries and Bowls: A great seasoning for stir-fried vegetables, noodles, and rice bowls, providing umami without the high sodium.
Dressings: Adds a savory depth to salad dressings and vinaigrettes.
Dipping Sauce: Serves as a perfect dipping sauce for sushi, dumplings, or spring rolls.

Other Alternatives to Consider

While coconut aminos are a top choice, other alternatives exist depending on dietary needs:

Tamari: This is a Japanese soy sauce variant typically brewed with little to no wheat, making many versions gluten-free. It has a richer, less salty flavor than traditional soy sauce but still contains soy.
Liquid Aminos (Soy-Based): Brands like Bragg's Liquid Aminos are made from non-GMO soybeans and are gluten-free. However, they are high in sodium and contain soy, so they are not a substitute for those with soy allergies.
Homemade Substitutes: For maximum control over ingredients, some people create their own soy-free sauce using ingredients like vegetable broth, molasses, and vinegar.

Conclusion

In summary, the choice to use coconut aminos instead of soy sauce for vegans is a practical one driven by distinct dietary needs. The soy-free and gluten-free composition provides a safe option for those with common allergies, while the significantly lower sodium content offers a healthier alternative for everyone. While the flavor is milder and slightly sweeter, it still delivers the desired umami taste essential for many plant-based dishes. Ultimately, coconut aminos allow vegans to enjoy the rich, savory notes of soy sauce in a way that aligns perfectly with their health-conscious and plant-based dietary principles. For those interested in exploring different brands and their flavor profiles, resources like Healthline offer a deeper dive into the world of soy sauce substitutes.

Frequently Asked Questions

No, despite the name, coconut aminos do not taste like coconut. The flavor is a mild, slightly sweet, and savory umami, similar to a less intense soy sauce.

Coconut aminos are generally considered a healthier alternative because they are soy-free, gluten-free, and significantly lower in sodium than traditional soy sauce. However, it is not a nutrient-dense food and is best viewed as a seasoning rather than a 'health food'.

Coconut aminos contain much less sodium than soy sauce. Per teaspoon, coconut aminos have about 90 mg of sodium, whereas regular soy sauce can have nearly 300 mg.

Yes, coconut aminos can typically be substituted for soy sauce in a 1:1 ratio. Because it is milder and less salty, you may need to adjust the seasoning with extra salt to achieve the desired flavor.

Yes, coconut aminos are made from the fermented sap of the coconut blossom, which gives it its characteristic flavor. This is different from some liquid aminos, which are often chemically processed.

Coconut aminos are often more expensive than both traditional soy sauce and tamari due to their specialized production process and sourcing.

The 'better' option depends on your dietary needs. Tamari is often a gluten-free soy sauce option but still contains soy. Coconut aminos are the ideal choice for those avoiding both soy and gluten.