7 Best Substitutes for Coconut Aminos

Running out of coconut aminos mid-recipe happens. The bottle's empty, the stir-fry's half-done, and you need something that brings salt and subtle sweetness without starting over.

Coconut aminos adds mild umami and a hint of natural sweetness without the sharp saltiness of traditional soy sauce. That balance matters in marinades, dipping sauces, and stir-fries where you want depth without overpowering other flavors.

The swaps below range from pantry staples to quick blends. Start with what you have, adjust the ratio, and taste as you go.

7 Quick Coconut Aminos Swaps When You're Out

These swaps work across stir-fries, marinades, and dressings. Pick based on what you have and what the dish needs.

1 - Soy Sauce

Soy sauce brings deeper umami and more salt than coconut aminos. Use 1 tablespoon soy sauce for every 1 tablespoon coconut aminos, but cut back on any added salt in the recipe.

• Flavor shift - Saltier and less sweet, with a stronger fermented punch.
• Adjustment - Reduce salt by half to avoid an overly salty dish.

The swap works best in stir-fries and marinades where bold flavor fits. Each substitute behaves differently, and if you're out of soy sauce as well, Soy Sauce alternatives to try keeps you moving.

*Skip if::* You need a gluten-free or low-sodium option.

2 - Tamari

Tamari is gluten-free soy sauce with a richer, smoother umami. It's less salty than regular soy sauce but still stronger than coconut aminos.

Use 1 tablespoon tamari for every 1 tablespoon coconut aminos. The flavor stays close without the sharp spike of standard soy sauce.

Results vary by dish, and if tamari isn't in the pantry either, tested Tamari replacements narrows the field.

*Skip if::* You have soy allergies or need to keep sodium very low.

3 - Liquid Aminos

Liquid aminos (like Bragg's) tastes milder and slightly sweeter than soy sauce. Use 1 tablespoon for every 1 tablespoon coconut aminos in raw dressings, dipping sauces, or cooked dishes.

The texture stays thin and the flavor gentle. Each substitute behaves differently, so if liquid aminos isn't available either, swaps when Liquid Aminos runs out keeps you covered.

*Skip if::* You want lower sodium or the distinct coconut-sweet flavor coconut aminos brings.

4 - Fish Sauce

Fish sauce packs intense umami with a fishy tang that's stronger and saltier than coconut aminos. Use ½ tablespoon fish sauce for every 1 tablespoon coconut aminos to avoid overpowering the dish.

• Flavor - Salty, pungent, with a sharp fermented edge.
• Best for - Southeast Asian dishes where fishy depth fits.
• Adjustment - Start with half the amount and taste before adding more.

The swap adds depth in curries and noodle bowls. Watch the salt level.

*Skip if::* You're cooking vegetarian or prefer mild, sweet umami.

Use	Ratio	Notes
Stir-fries	½ tablespoon fish sauce per 1 tablespoon coconut aminos	Add at the end to control saltiness
Marinades	½ tablespoon fish sauce per 1 tablespoon coconut aminos	Balance with lime or sugar
Dipping sauces	½ tablespoon fish sauce per 1 tablespoon coconut aminos	Dilute with water if too strong

5 - Miso Mix

Mix 1 teaspoon miso paste with 1 tablespoon water to replace 1 tablespoon coconut aminos. The result is earthy, fermented, and slightly thicker.

Miso adds richness in broths and marinades where a cloudy texture won't matter. Whisk the paste completely to avoid lumps.

What to expect:

• Flavor - Earthy, fermented, less sweet than coconut aminos.
• Texture - Thicker and slightly grainy.
• Adjustment - Use white miso for mild sweetness, red miso for bolder funk.
• Best for - Soups, glazes, and marinades where clarity isn't critical.

Results vary by dish, so if miso paste isn't on hand either, easy Miso Paste swaps that work keeps options open.

*Skip if::* The recipe needs a clear, thin liquid or smooth texture.

6 - Soy-Free Mix

Combine date syrup, molasses, salt, and water to create a soy-free sauce. Use 1 tablespoon of the mix for every 1 tablespoon coconut aminos.

The blend runs sweeter and thicker than coconut aminos, making it better for marinades and glazes than dipping sauces. Adjust salt and water to match your dish.

Results vary by dish, and if date syrup isn't in the pantry either, simple Date substitutes list gives you a few more options.

*Skip if::* You need a light, thin sauce for raw applications.

7 - Balsamic Blend

Mix 1 teaspoon balsamic vinegar with ¾ tablespoon soy sauce to replace 1 tablespoon coconut aminos. The combo adds tangy sweetness and deeper salt.

The acidity lifts marinades and dressings where brightness matters. Taste and adjust the vinegar if the tang runs too sharp.

Here's what to know:

• Flavor - Sweeter and more acidic than coconut aminos, with tangy complexity.
• Best for - Marinades and vinaigrettes where acidity balances richness.

The balsamic bite changes the profile slightly. If soy sauce isn't available either, Soy Sauce alternatives worth trying lists swaps that keep the salt and umami intact.

*Skip if::* The recipe needs low acidity or pure soy flavor without tang.

Making Coconut Aminos Substitutes Work

The best swap depends on what you're cooking and how closely you need to match the original. Soy sauce and tamari come closest in savory dishes, while liquid aminos keeps the mild sweetness intact.

For gluten-free cooking, tamari or liquid aminos work without changes. If you're avoiding soy completely, the homemade blend or miso mix offers depth without compromising flavor.

• Closest match - Liquid aminos for mild, balanced umami
• Easiest grab - Soy sauce if you can handle the extra salt
• Soy-free option - Homemade blend for vegan and allergen-free cooking