Got a craving for Asian flavors but sticking to a vegan diet? Say hello to your new go-to: The Best Vegan Fish Sauce Substitute! Whip it up with just 6 simple ingredients in under 30 minutes.
This homemade vegan fish sauce is all about the umami without the fishy stuff. Just toss in soy sauce, miso, garlic, shiitake mushrooms, and seaweed, simmer them together, strain, and bam!
Pour it over Vegan Pad Thai, Vegan Spring Rolls, or sushi for a flavor boost. Or try drizzling it on roasted veggies, stirring it into soups, or mixing it into dressings. It's a game-changer!
Looking for more vegan alternatives to fish-based dishes? Try my recipes for Beer-Battered Vegan Fish, Vegan Calamari, and Vegan Tuna for a delicious ocean-inspired meal without any fish!
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🌟 Why you'll love this recipe
- Packed with Flavor: This sauce brings a burst of deliciousness to your meals, making them tastier than ever.
- Easy Ingredients: Just gather up six simple items you may already have in your kitchen, like soy sauce and garlic.
- Use it Everywhere: Whether you're cooking up Asian classics or experimenting with new recipes, this sauce fits right in.
- Make it Your Own: Tweak the recipe to match your taste buds. More garlic? Less salt? It's up to you!
- Healthier Choice: Forget the fishy stuff and enjoy all the goodness without any guilt. It's vegan-friendly and good for you too!
🧾 Ingredient notes
Soy Sauce: You can swap this out with tamari for a gluten-free version or coconut aminos for a gluten-free and soy-free option.
Miso Paste: Feel free to use any type of miso you have on hand. I used white miso because that's what I had available. For a soy-free version, you can try other types of miso such as chickpea miso.
Dried Shiitake Mushrooms: If you don't have dried shiitake mushrooms on hand, you can use fresh shiitake mushrooms, thinly sliced, as a substitute.
Alternatively, dried porcini mushrooms or dried wood ear mushrooms can also be used for a similar earthy flavor.
Dried Seaweed: You can use different kinds of dried seaweed, like kombu, kelp, or wakame, depending on what you've got.
Each type brings its own flavor to the sauce. I went with kombu this time because it was what I had in my pantry, but any of them would do the trick!
See the recipe card below for a full list of ingredients and measurements.
📋 Variations
- Spicy Twist: Add a chopped chili pepper or a dash of sriracha for some heat.
- Sweet Touch: Mix in a tablespoon of maple syrup or agave nectar for a touch of sweetness.
- Citrus Zing: Squeeze in some fresh lime or lemon juice for a zesty twist.
- Sesame Kick: Stir in a teaspoon of toasted sesame oil for a nutty flavor.
- Ginger-Garlic Blend: Infuse the sauce with grated ginger and minced garlic for an aromatic boost.
🔪 Instructions
Step 1. Combine all the ingredients in a saucepan.
Step 2. Bring the mixture to a boil, then reduce the heat and simmer for about 25 minutes until it's reduced by half.
Step 3. Allow the mixture to cool, then strain it to remove any solid pieces.
Step 4. Store the sauce in an airtight container in the fridge. Use it in recipes just like you would traditional fish sauce, substituting it one to one.
💭 Expert tips
- Take Your Time: Let the sauce simmer slowly. This gives all the flavors a chance to mix together and get really tasty.
- Watch the Heat: Keep an eye on the stove. We don't want the sauce to boil too hard or it might evaporate too quickly. Keep the heat low and steady.
- Boost the Flavor: Add a bit of vegan mushroom powder towards the end of cooking. It makes the sauce even yummier!
- Strain it Well: Make sure to strain the sauce really well. We want it smooth and silky, so get rid of any bits and pieces.
- Adjust the Thickness: If the sauce is too thick, just add a splash of water or veggie broth to thin it out. If it's too thin, let it simmer a bit longer to thicken up. Simple as that!
❓Recipe FAQs
It can typically last in the fridge for about 2 to 3 weeks when stored in an airtight container.
Yes, you can freeze it for later use!
Transfer it to a freezer-safe container or ice cube trays for portioning, leaving some space for expansion, and freeze for up to 3 months.
Thaw it in the fridge overnight before using, and give it a good stir before incorporating it into your recipes.
Absolutely! You can totally make a bigger batch of this sauce and stash it away for later.
Just pop it into an airtight container and stick it in the fridge. It should stay good for a few weeks.
If you want to keep it even longer, you can freeze it in ice cube trays for easy portioning. Just thaw out what you need whenever you're ready to use it.
You'll know the sauce is ready when it's reduced by about half and smells super savory and delicious.
Just give it a taste every now and then to see if it's got the flavor you're looking for. Once it's nice and rich, and a bit thicker, you're good to go!
It is a versatile flavor booster! Sprinkle it in stir-fries, toss it with Vegan Fried Rice, or mix it into noodles. It's also perfect for marinating tofu, tempeh, or veggies.
Use it in dipping sauces for Vegan Spring Rolls or sushi. Drizzle it over roasted veggies or grilled tofu for extra yum. Add it to soups, stews, or curries for a flavor boost.
You can even toss it into salad dressings or sauces for a special flavor twist.
Did you like this recipe? Please leave a rating and comment below!
The Best Vegan Fish Sauce Substitute
Ingredients
- 4 cups water
- ¼ cup soy sauce
- 2 tablespoons miso paste, any kind
- 4 cloves of garlic, peeled
- 6 dried shiitake mushrooms
- 1 4x8 inch or 10x20 centimeter sheet of dried seaweed, like kombu, kelp, or wakame
Instructions
- Combine all the ingredients in a saucepan.
- Bring the mixture to a boil, then reduce the heat and simmer for about 25 minutes until it's reduced by half.
- Allow the mixture to cool, then strain it to remove any solid pieces.
- Store the sauce in an airtight container in the fridge. Use it in recipes just like you would traditional fish sauce, substituting it one to one.
Video
Notes
- Take Your Time: Let the sauce simmer slowly. This gives all the flavors a chance to mix together and get really tasty.
- Watch the Heat: Keep an eye on the stove. We don't want the sauce to boil too hard or it might evaporate too quickly. Keep the heat low and steady.
- Boost the Flavor: Add a bit of vegan mushroom powder towards the end of cooking. It makes the sauce even yummier!
- Strain it Well: Make sure to strain the sauce really well. We want it smooth and silky, so get rid of any bits and pieces.
- Adjust the Thickness: If the sauce is too thick, just add a splash of water or veggie broth to thin it out. If it's too thin, let it simmer a bit longer to thicken up. Simple as that!
Col says
Rather than sieving the sauce, I blended it to produce a thick liquid. It was truly an umami bomb.
Thank you so much for all your efforts on this blog.
Iosune Robles says
Thanks for your kind comment! Have a nice day 🙂
Nayab Riaz says
one of the best blog ever .bookmarked for future read.
I'm telling everyone I know about it ! It makes anything you prepare taste great and the health effects are endless as compared to soy sauce
Iosune Robles says
Hi Nayab! Thanks for your kind comment 🙂