Why Don't Vegans Use Soy Sauce? The Surprising Truth

November 13, 2025 •

4 min read

Over 80% of commercially produced soy sauce brands are made with a combination of soybeans, wheat, salt, and water, making them traditionally vegan. Yet, many vegans remain cautious and ask, "Why don't vegans use soy sauce?" This hesitation often stems from concerns over hidden animal-derived ingredients or ethical issues with certain brands.

Quick Summary

The vast majority of traditional soy sauces are vegan, but certain flavored or cheaper varieties may contain non-vegan additives like fish or honey. Vegans also navigate ethical considerations surrounding specific brands, while others prefer alternatives for dietary or flavor preferences.

Key Points

Misconception Alert: The question 'Why don't vegans use soy sauce?' is based on a false premise, as most soy sauces are naturally vegan.
Hidden Ingredients: Some cheaper or flavored soy sauce varieties may contain non-vegan additives like fish sauce, anchovies, or honey.
Ethical Choices: Vegans may choose to avoid certain brands due to broader ethical concerns, such as a company's history with animal testing.
Read the Label: Checking the ingredient list is the best way to confirm a soy sauce's vegan status and avoid potential non-vegan additives.
Vegan Alternatives: Tamari, coconut aminos, and liquid aminos are popular alternatives to soy sauce for those with dietary restrictions or specific preferences.
Tamari vs. Soy Sauce: Tamari is a gluten-free alternative to traditional soy sauce, with a richer, less salty flavor profile.
Certification is Key: Look for a certified vegan logo on the packaging to ensure a product is safe for a vegan diet.

The question, "Why don't vegans use soy sauce?" is based on a common misconception, as most traditionally brewed soy sauces are, in fact, vegan. The primary ingredients—soybeans, wheat, salt, and water—are all plant-based. The confusion arises from several factors, including non-vegan additives in certain commercial varieties, the use of ambiguous flavorings, and ethical dilemmas surrounding specific manufacturers. This article will delve into these reasons and offer clarity for both new and experienced vegans navigating their condiment choices.

The Traditional Brewing Process: A Vegan-Friendly Method

Traditional soy sauce production is a time-tested, multi-stage process that is naturally vegan. The journey begins with cooked soybeans and roasted, crushed wheat, which are mixed with a mold culture, typically Aspergillus oryzae or Aspergillus sojae, to form a mash known as koji. The koji is then combined with a salt brine to create a fermented mixture called moromi. Over several months, beneficial microorganisms, including lactic acid bacteria and yeasts, break down the proteins and starches, developing the complex umami flavor that soy sauce is famous for. The resulting liquid is pressed, pasteurized, and bottled, without the need for any animal products. This process is why most high-quality, traditionally brewed soy sauces are perfectly safe for a vegan diet.

Potential Non-Vegan Ingredients in Commercial Varieties

While the traditional method is plant-based, not all soy sauces are created equal. Some mass-produced, cheaper, or flavored versions deviate from the traditional recipe and may contain non-vegan ingredients. This is where the ingredient label becomes a vegan's best friend. Ingredients to watch out for include:

Fish sauce or anchovy extract: Sometimes added for an extra boost of umami, this is a definite deal-breaker for vegans.
Bonito (fish flakes): Often used in Japanese dipping sauces or specialty soy-based products, these are clearly not vegan.
Honey: Occasionally used as a sweetener in sweet soy sauces like kecap manis.
Certain 'Natural Flavors': This term can be ambiguous and, in rare cases, derived from animal products, though it is usually plant-based. When in doubt, it is best to stick with products that explicitly state they are vegan.
Lactic acid: While typically a byproduct of plant fermentation, in some cheaper or hydrolyzed sauces, it could theoretically be derived from dairy, though this is uncommon.

Ethical Concerns Beyond Ingredients

Some vegans choose to avoid certain brands, even if their soy sauce product is technically free of animal ingredients, due to ethical concerns about the company itself. For example, some brands have faced criticism in the past for animal testing, which some vegans find unacceptable. While the company's soy sauce is not made with animal products, the broader corporate practices may conflict with an individual's ethical vegan principles. The decision to support or boycott such brands is a personal one, but it is a valid reason why some vegans might avoid a particular product, regardless of its vegan certification.

Soy Sauce vs. Vegan-Friendly Alternatives: A Comparison

For those who have concerns about traditional soy sauce, either due to potential non-vegan additives or ethical reasons, several excellent plant-based alternatives are available. The table below compares these options based on flavor profile, ingredients, and common uses.


Feature	Traditional Soy Sauce	Tamari	Coconut Aminos	Liquid Aminos
Vegan Status	Mostly vegan, check label.	Generally vegan, check label.	Always vegan.	Always vegan.
Ingredients	Soybeans, wheat, salt, water.	Soybeans, water, salt; little to no wheat.	Organic coconut tree nectar, salt.	Soy protein, water.
Flavor Profile	Balanced, salty, pronounced umami.	Richer, deeper, less salty umami flavor.	Sweeter, milder, and less salty.	Richer, deeper, less salty than soy sauce.
Gluten-Free	No (contains wheat).	Yes (most brands).	Yes.	Yes.
Best For	Stir-fries, marinades, dipping sauce.	Dipping, marinades, robust flavors.	Salad dressings, stir-fries, marinades.	Seasoning, stir-fries, dressings.

Tamari is a Japanese form of soy sauce that is made with a higher proportion of soybeans and minimal or no wheat, making many versions gluten-free. Its flavor is richer and less salty than standard soy sauce, perfect for dishes where a deeper, more robust umami flavor is desired. Coconut aminos, a popular alternative for those avoiding soy, offer a milder, sweeter flavor with significantly less sodium. It is made from the aged sap of coconut blossoms and is a fantastic gluten-free and soy-free option. Liquid aminos is another soy-based alternative that provides a savory, rich flavor profile without the high sodium content of some soy sauces.

How to Ensure Your Soy Sauce is Vegan

For vegans, ensuring a condiment is free of animal products requires diligence. When shopping for soy sauce, the best practice is to read the ingredient label carefully, even for brands known to be traditionally plant-based. To avoid any doubt, look for products that carry a certified vegan logo from a trusted organization. This simple step can eliminate any guesswork and give you peace of mind.

Conclusion

Ultimately, the reason why some vegans don't use soy sauce is not because the condiment is inherently non-vegan, but because of specific concerns about certain brands, potential additives, and broader ethical issues. The majority of traditionally brewed soy sauces, including many popular brands like Kikkoman and Yamasa, are made with 100% plant-based ingredients. However, savvy vegans must be mindful of flavored or cheaper varieties that might contain animal-derived flavor enhancers. Fortunately, the availability of certified vegan soy sauces and a range of excellent alternatives like tamari and coconut aminos ensures that everyone, regardless of their dietary choices, can enjoy a delicious, savory condiment. Being an informed consumer is the key to making the best choice for your health, your ethics, and your taste buds.

Visit Vegan Easy's food additives list for more info on potential non-vegan ingredients.

Frequently Asked Questions

Yes, Kikkoman's traditionally brewed soy sauce is vegan, made from soybeans, wheat, salt, and water. However, some vegans may choose to avoid the brand due to its past association with animal testing, even though its products are plant-based.

While both are soy-based condiments, tamari is typically brewed with less or no wheat, making it a gluten-free option. It has a richer, deeper, and less salty flavor than traditional soy sauce.

While most 'natural flavors' are plant-derived, the term is ambiguous and could potentially include animal-derived ingredients. To be completely safe, look for a certified vegan product or choose a traditionally brewed soy sauce with a short, simple ingredient list.

Some commercial soy sauce varieties, particularly those that are cheaply produced or have special flavorings, may add fish sauce, anchovy extract, or bonito flakes for a more intense umami flavor. Always check the label, especially for cheaper versions.

Yes, coconut aminos are a popular soy-free and gluten-free alternative to soy sauce. It is made from the aged sap of coconut blossoms and offers a milder, sweeter flavor.

Hydrolyzed soy sauce, made through a rapid chemical process rather than traditional fermentation, is often vegan but may contain additives. However, the process itself is not inherently non-vegan.

Traditional Worcestershire sauce is not vegan because it contains anchovies. However, many vegan-friendly versions are now available that use alternative ingredients to achieve a similar taste.