You MUST try this Vegan Soy-Less Soy Sauce recipe. Are you looking to avoid soy in your diet or have you asked “Is soy sauce vegan”? Try this healthy Vegan Soy-Less Soy Sauce substitute the next time your recipe calls for it and skip the soy as well as the gluten and a ton of sodium. Can you say win-win?!
VEGAN SOY-LESS SOY SAUCE
Everyone likes a bit of salty seasoning every now and then and often people reach for the bottle of soy sauce to achieve it.
I try to avoid soy in my diet and watching the amount of sodium in your diet is always a good thing. There is typically wheat in that store bought soy sauces too, so if gluten is a problem for you, be careful.
Are you familiar with the best way to avoid all the extra junk in your food? Make it yourself. 😉 It’s the only guarantee.
Things like soy sauce can be hard to mimic but this IS a reasonable facsimile. 😉
HOW TO MAKE VEGAN SOY SAUCE – STEP BY STEP
Bubble together some veggie broth with the deep, sappy and iron boosting goodness of molasses along with ginger and garlic . This concoction reduces to a light syrupy consistency.
It’s not quite soy sauce but, regardless, it is packed with flavour.
Let this mixture cool and you have your soy-less soy sauce.
Wherever possible, it’s much healthier to stick with homemade.
It can be pretty simple with basic recipes like this one. Perfect for stir-fry’s, noodle dishes, soups … basically anything you would normally used store bought soy sauce.
I also have a non vegan version of this sauce! Check out my “Faux” Soy Sauce recipe.
Have a great weekend, y’all!
MORE HEALTHY VEGAN RECIPES:
Peanut Butter Coconut Oil Fudge
*Originally posted August 15, 2014 Updated December 21, 2018*
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- ¼ cup vegetable broth
- ¼ cup balsamic vinegar
- 1 ½ cups water
- 1 tbsp molasses
- ¼ tsp ground ginger
- ¼ tsp garlic powder
- fresh ground pepper
- Bring all ingredients to a boil
- Turn the heat to medium high and simmer for approximately 20 minutes until the liquid is reduced to one cup
- Store in the fridge in a glass jar
Shake well before using. Last 7-10 days in the fridge.
Karen @ Kama Fitness
August 15, 2014 at 11:46 amI’m totally with you on the whole soy thing Sharon, I avoid soy when I can and my hubbs won’t go anywhere near it! I really love this soy sauce recipe because I like soy sauce, but hate soy lolz! Sometimes I just suck it up and use it anyways, cause a little can’t kill me…right?? <<< ??? lolz!
I will for sure try this! Thank Youuu! Have an awesome weekend!
Sharon
August 15, 2014 at 9:56 pmThanks Karen! Maybe your hubby can make this for you. 😉 Have a great weekend, too!
Melissa
April 7, 2015 at 11:12 amHey! Thanks for the recipe, going to give it a try tonight. One question – how long can the sauce be stored?
Sharon
April 7, 2015 at 4:48 pmI’ve kept mine in the fridge for up to two weeks. Just be sure to give it a good shake before using it. 🙂 Enjoy!
Stacey Spriggs
July 19, 2015 at 9:23 amHow does it taste? Similar to soy sauce?
Sharon
July 19, 2015 at 10:31 amHey Stacey! It’s not quite as salty tasting as the soy sauce but it adds some depth to your dish for sure. Coconut Aminos is a nice soy-free & vegan choice that tastes pretty soy sauce-y too if you haven’t tried that. Enjoy the rest of your Sunday! 🙂
Dar
August 5, 2016 at 4:23 pmMade this recipe. Added half teaspoon maple syrup to cut the bitterness out of the molasses and saltiness. With toasted sesame oil in the stirfry could not tell much difference than ordinary soy sauce. We are in over-abundace in squash these days so lot of stir fry. Might add thinner cut squash and lightly salted for 30 minutes (drained) makes a good salad or light pickle like cucumber salad. Shredded squash can be added to make salmon patties.
Sharon
August 8, 2016 at 11:51 amLove the idea of the salmon patties! Thanks Dar. 🙂
Michelle
July 2, 2017 at 2:29 pmI’m doing an elimination diet to pinpoint an allergy. I’ve been avoiding garlic powder and ginger powder because I don’t know if they may contain any traces of things I’m eliminating. How would you suggest using fresh garlic and ginger? Could I throw a few chunks in while cooking then take them out?
Sharon
July 3, 2017 at 11:38 amYes, for sure! You could even grate small bit of ginger and mince a bulb of garlic and throw them in, then maybe strain it out once the sauce has cooked down. Good luck! Let me know how it works out. 🙂
allie
July 20, 2017 at 6:09 amDont like molasses… waaaay too sweet and bitter. I wish I could find a non sweet stir fry sauce, with no soy . 🙁 Been searching the net all day and eyes are worn out
Britt
July 1, 2018 at 5:20 pmSo I didn’t have balsamic vinegar and used apple cider vinegar instead. I also didn’t have molasses and used honey instead. After cooking this I mixed it in with my stir fried vegetables and let it simmer a bit together then served over rice, it came out tasting pretty good for not having a few main ingredients.
Sharon
July 1, 2018 at 11:30 pmI love the improvising! Happy this turned out for you Britt. 🙂
Ray
July 4, 2018 at 3:23 pmI’m trying this today, thanks so much. Just a note to others who mentioned salmon and honey – those aren’t vegan. To all good health!
Sharon
July 4, 2018 at 4:26 pmThanks Ray! Hope you enjoy. 🙂
Julie
September 20, 2018 at 12:09 pmI wonder if brewer’s malt extract could be used in place of the molasses for a less sweet flavor, but still adding that dark, rich depth?
Sharon
September 20, 2018 at 2:44 pmOh yes! That would be an awesome substitute!! Let me know if you try this, Julie. Thanks. 🙂