Liquid aminos is a gluten-free seasoning that is prepared from water and soybeans. It can be used as an alternative to many of the Asian-style sauces plus it is offered as a low-salt alternative without the use of wheat or animal products. A bit of liquid aminos adds a salty, savoury flavour to your meals. Liquid amino can also be used in casseroles, curries, soups, stir-fries, or any slow-cooked dish in order add a delicious boost of flavour.
However, if you cannot find this product from your regular supermarket or have simply run out there are alternatives you can consider. If you have dietary restrictions and are in need of liquid amino substitutes then you can also consider the following alternatives. Below are some of the substitutes you can consider in place of liquid amino.
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Tamari
One of the best alternatives for liquid amino is tamari. Tamari is a dark flavoursome sauce that is also made from fermented soybeans. It is one of the excellent substitutes for liquid aminos, plus it has a similar flavour profile with liquid amino. Keep in mind that tamari is not your perfect alternative. It has a rich flavour and it has a much darker colour. However, for most recipes you will be fine to use the two ingredients interchangeably. You can apply tamari in almost any recipe that requires liquid amino.
Soy Sauce
Another alternative to consider is soy sauce. Soy sauce is a dark brown liquid that adds a lot of savoury umami flavour to your meals. It is much saltier and less tangy compared to liquid aminos, but once it has been cooked with other ingredients, you will barely notice the difference. It is important to note that there are many variations of soy sauce but when it comes to selecting an alternative that works best in place of liquid aminos, consider making use of light soy sauce which is most common in many countries. If you are coeliac then soy sauce may not be suitable for your diet however, there are some gluten-free products available but be sure to read the ingredients label carefully. You can apply soy sauce in almost any dish that requires liquid aminos.
Coconut Aminos
Also on our list of substitutes for liquid aminos is coconut aminos. This is a liquid seasoning that is made in a similar way to liquid aminos; the salt, coconut blossom nectar and sap are fermented to create a salty and slightly sweet flavour combination. This flavour enhancer can be used in many recipes that call for liquid aminos. Coconut aminos offers two major advantages over liquid aminos. First, it is paleo-friendly so if you are on that kind of diet then coconut aminos will be a good choice. Secondly, coconut aminos is lower in salt than the other alternatives so if you are trying to reduce your sodium intake then coconut aminos is the right substitute product for you. You can add coconut aminos in almost any dish that requires liquid amino.
Fish Sauce
Another alternative you can consider in place of liquid amino is fish sauce. Fish sauce has a great flavour enhancer, and adds a delicious earthy, umami goodness to your meals. You can add fish sauce to baked tomatoes, roasted mushrooms, stir-fries, and casseroles because it makes an excellent substitute for liquid aminos. If you need a replacement for liquid aminos in any dish then fish sauce can do a great job of filling the gap. However, fish sauce is a potent ingredient that can add a pungent fishy, salty flavour to your meals if too much is used. In a lot of recipes, a splash or two should be enough. It is worth noting that fish sauce is much higher in salt content than liquid aminos so if you are trying to reduce your sodium intake then consider using fish sauce in moderation, or look at other options.
Anchovies
Also on our list of alternatives for liquid amino are anchovies. It is good practice to keep a can of anchovies in your kitchen cupboard, even if you despise salty fish. You can add one or two of these tiny fish to give your meal a delicious layer of savoury, salty flavour without overpowering the dish. Anchovies work well when slow-cooked in a pasta sauce or stew, that way the taste of the fish pacifies. You can add anchovies in almost any dish that may call for liquid aminos.
Maggi Seasoning Sauce
Maggi seasoning sauce is a sauce more-than-a-century-old from Europe with many fans. People use Maggi seasoning sauce to enhance the flavour of just about any dish. Take note that sometimes, Maggi can contain soy and wheat, common causes of food allergies. If you are in need of a flavour enhancer that is a little different form the rest of the alternatives already mentioned consider using Maggi seasoning sauces. It can be used in any dish that requires the use of liquid aminos.
Lea & Perrins Worcestershire Sauce
Also on our list of substitutes for liquid aminos is the umami-rich Worcestershire sauce. This sauce is associated with steaks or Bloody Marys, but you can use it to season less traditional fares from stir-fried vegetables to popcorn plus It does not contain soy or gluten.
Some of the best substitutes for liquid aminos are soy sauce, coconut aminos, and tamari especially if you can eat gluten and soy, you can go for those substitutes. If you are on a gluten free diet consider tamari as your substitute for liquid aminos. You can replace liquid aminos with soy sauce, and or coconut aminos at a 1:1 ratio. You can also replace liquid aminos at a 1:1 ratio with tamari. Finding a substitute for your liquid aminos is not that difficult.
Also, you do not have to buy some of these substitutes you can simply make them at home. You can use some common pantry ingredients to mimic the depth of flavour of coconut aminos, or soy sauce easily. All you need to do is to simmer the ingredients for 10 minutes to reduce and thicken them into a sauce that you will use in place of liquid aminos.
