Cooking Hacks: Best Coconut Aminos Substitute?

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Some people already see coconut aminos as a soy sauce substitute. However, its distinct taste has rightfully earned it more uses than just being a substitute for soy sauce.

Health buffs have long praised coconut aminos for its wellness properties. Chefs, on the other hand, have found many uses for its distinct flavor. We’d be doing coconut aminos a grave injustice if we dismiss it as just another soy sauce substitute.

It is not exactly the easiest condiment to find, however. Luckily, there are several substitutes that you can use. While these may not have the unique health properties of coconut aminos, their flavor profiles bear similarities.

4 Coconut Aminos Substitutes You Can Use

Soy sauce What’s a better substitute to use than what coconut aminos is often used as a substitute for? Soy sauce has some similar flavors that make it an excellent substitute. You can also imitate the natural buttery aftertaste of coconut aminos by using, surprise, a bit of butter.

Tamari Tamari is another ideal replacement for coconut aminos. This condiment is similar to regular soy sauce, without the wheat. It’s less salty but has a richer savory flavor. Tamari has many things in common with coconut aminos regarding flavor, so you can try this substitute out. It’s also gluten-free if that counts.

Worcestershire sauce Like coconut aminos, Worcestershire sauce is also a product of fermentation. Its savoriness is a bit of a step-up from soy sauce and more reminiscent of coconut aminos. Worcestershire sauce is just a little saltier, so make sure you keep an eye on this.

Diluted miso paste This is a bit farther from coconut aminos in terms of flavor, but may it work for some. Miso paste is naturally both salty and savory. Diluting it can help bring the saltiness and consistency a bit closer to soy sauce or coconut aminos.

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