Best Substitutes for Coconut Aminos
Coconut aminos is soy sauce without the soy. Made from coconut palm sap and sea salt, it delivers that essential umami depth with 65% less sodium than regular soy sauce (90mg per teaspoon vs 280mg). The taste is slightly sweeter and milder than soy sauce, with hints of molasses. It's naturally gluten-free and paleo-friendly. When you substitute, you're mainly replacing the salty-sweet umami base that coconut aminos provides. The lower sodium content means you might need to add extra salt. The subtle sweetness means some subs taste sharper.
Best Overall Substitute
Tamari at a 1:1 ratio. Tamari is naturally gluten-free soy sauce with a richer, less sharp flavor than regular soy sauce. It matches coconut aminos' umami depth almost perfectly and works in every recipe without adjustments. The sodium is higher (267mg per teaspoon), so taste as you go.
All Substitutes
Tamari
1:1Tamari is wheat-free soy sauce with 267mg sodium per teaspoon compared to coconut aminos' 90mg. The flavor is rounder and less aggressive than regular soy sauce, making it the closest match. It has the same dark color and thick consistency. The extra sodium means you can reduce any added salt in the recipe by 1/4 teaspoon per tablespoon of tamari used. No sweetness, so add 1/2 teaspoon honey or maple syrup per 2 tablespoons if the recipe depends on coconut aminos' mild sweetness.
Low-sodium soy sauce
1:1Contains about 40% less sodium than regular soy sauce (160mg per teaspoon vs 280mg), putting it closer to coconut aminos' level. The flavor is sharper and more aggressive than coconut aminos, with no sweetness. Add 1/2 teaspoon of brown sugar or coconut sugar per 2 tablespoons of low-sodium soy sauce to replicate the mild sweetness. Works perfectly in cooked dishes where the harshness mellows out.
Liquid aminos (Bragg's)
1:1Made from soybeans but not fermented like soy sauce. Contains 160mg sodium per teaspoon. The taste is cleaner and less complex than coconut aminos, missing some umami depth. It's thinner in consistency and lighter in color. Add 1/4 teaspoon of molasses or coconut sugar per tablespoon to boost the umami and replicate coconut aminos' slight sweetness. Works best in recipes with other strong flavors.
Fish sauce + water mixture
1 part fish sauce + 2 parts water for each 1 part coconut aminosFish sauce has intense umami (1,400mg sodium per teaspoon) but needs diluting. Mix 1 teaspoon fish sauce with 2 teaspoons water to replace 3 teaspoons coconut aminos. Add 1/4 teaspoon brown sugar per teaspoon of fish sauce used. The result has deeper umami than coconut aminos but lacks the sweetness. Color is much lighter. Works best in Asian dishes where fish sauce is traditional.
Worcestershire sauce + salt
3/4 tablespoon Worcestershire + 1/4 teaspoon salt for each 1 tablespoon coconut aminosWorcestershire provides complex umami from anchovies, molasses, and tamarind. Contains only 65mg sodium per teaspoon, so you need added salt. Mix 3/4 tablespoon Worcestershire with 1/4 teaspoon salt to replace 1 tablespoon coconut aminos. The flavor is tangier and more complex, with natural sweetness from molasses. Color is darker brown. Works best in Western dishes and marinades.
Mushroom soy sauce
1:1Dark soy sauce with mushroom extract, containing 290mg sodium per teaspoon. Provides deeper umami than regular soy sauce with earthy notes. Slightly thicker consistency and darker color than coconut aminos. The mushroom flavor adds complexity but no sweetness. Add 1/2 teaspoon sugar per 2 tablespoons if sweetness is needed. Color is very dark, so use less in light dishes.
Homemade substitute
1:1Mix 4 tablespoons apple cider vinegar, 4 tablespoons water, 4 teaspoons molasses, and 1 teaspoon sea salt. Simmer for 2 minutes until slightly thickened. This creates about 1/2 cup with 150mg sodium per teaspoon. The molasses provides umami depth and sweetness. Vinegar adds the fermented tang. Store refrigerated for 2 weeks. Shake before using as ingredients separate.
Salt + umami boosters
1/2 teaspoon salt + 1 teaspoon each tomato paste and molasses per 2 tablespoons coconut aminosFor 2 tablespoons coconut aminos, mix 1/2 teaspoon sea salt, 1 teaspoon tomato paste, 1 teaspoon molasses, and 2 tablespoons water. The tomato paste provides glutamates (natural umami), molasses adds sweetness and depth, salt replaces the sodium. Total sodium is about 580mg per 2 tablespoons vs coconut aminos' 360mg. Color is reddish-brown instead of dark brown.
How to Adjust Your Recipe
When subbing coconut aminos, taste the dish before adding extra salt. Most substitutes are saltier. If using tamari or regular soy sauce, start with 3/4 of the called-for amount and adjust up. For sweet dishes like teriyaki, add 1 teaspoon of brown sugar or honey per 2 tablespoons of any non-sweet substitute. Dark substitutes like mushroom soy sauce will change your dish's color significantly. In slow-cooked dishes, add soy-based substitutes in the last 30 minutes to prevent over-concentration. For marinades, reduce marinating time by 25% when using higher-sodium subs.
When Not to Substitute
Strict paleo or Whole30 recipes can't use any soy-based substitutes. Fish sauce breaks vegetarian and vegan diets. Worcestershire contains anchovies and often gluten. If someone has severe soy allergies, only the homemade substitute or salt-based mixture works safely. Raw applications like salad dressings show the flavor differences more starkly, so homemade versions work better than straight soy sauce swaps.
Frequently Asked Questions
Can I use regular soy sauce instead of coconut aminos?
Yes, at a 1:1 ratio, but regular soy sauce has 280mg sodium per teaspoon vs coconut aminos' 90mg. Start with 3/4 of the amount and add 1/2 teaspoon brown sugar per 2 tablespoons to match the sweetness. The flavor will be sharper and saltier.
How do I make coconut aminos at home?
You can't make true coconut aminos without coconut palm sap. Make a substitute by mixing 1/4 cup apple cider vinegar, 1/4 cup water, 4 teaspoons molasses, and 1 teaspoon sea salt. Simmer for 2 minutes until slightly thickened. Store refrigerated for up to 2 weeks.
Is tamari always gluten-free like coconut aminos?
Most tamari is gluten-free, but check labels. Some brands add wheat. True tamari contains only soybeans, salt, and water. San-J and Bragg's tamari are certified gluten-free. Traditional tamari has 267mg sodium per teaspoon vs coconut aminos' 90mg, so use 25% less initially.
What's the sodium difference between coconut aminos and soy sauce?
Coconut aminos has 90mg sodium per teaspoon. Regular soy sauce has 280mg, low-sodium soy sauce has 160mg, and tamari has 267mg. That means coconut aminos is 65% lower in sodium than regular soy sauce. Always taste before adding extra salt when substituting.
Can I use liquid aminos instead of coconut aminos in everything?
Liquid aminos work at 1:1 ratio but taste cleaner and less sweet than coconut aminos. They contain 160mg sodium per teaspoon vs 90mg. Add 1/4 teaspoon molasses or coconut sugar per tablespoon of liquid aminos to replicate the sweetness and depth.