To all my friends with soy allergies, you can enjoy the taste of soy sauce again! You won’t believe how much this soy free soy sauce tastes like the real thing.
Since developing a bunch of food allergies, I’ve been pretty good about finding substitutions for all my old favorites. Healthy “nice” cream has become my thing, and I’m pretty much a wheat-free pro. One thing that’s been tricky, however, is soy sauce. I’m a big fan of Asian cuisine, and I’ve had to give a lot of that up since most of my favorite dishes come with a soy-based sauce. I still enjoy sushi, but I miss the salty dippingness (yea… that’s a word now) that soy sauce adds.
Well, I went on a mission to create a soy-sauce alternative, and I’m pleased to say I’ve done it! Low and behold, Soy Free Soy Sauce!
Is that angels I hear singing? I think so! This stuff takes no time at all to make and tastes just like the regular stuff. All you have to do is throw the ingredients in a pot and let it all boil down. Instant perfection.
I used my newly created sauce to create my Healthy Chicken and Cashews. Ooo ahhhh. So delicious!
And then the true test: as a dipping sauce for sushi. The outcome. A solid win for all fish kind!
I used a beef stock to make it, but I’m sure a no-beef boullion (affiliate link) will work just as well for all my vegetarian/vegan friends.
I’ve heard coconut aminos are a good soy sauce sub, too, so that’s next on my to-try list.
Now all I need is to find a substitution for popcorn, and I’m set!
- 2 cups beef stock (vegetarians can try no-beef bouillon)
- 2 tsp apple cider vinegar
- 1 tsp molasses
- 1/8 tsp ground ginger
- pinch of black pepper
- pinch of garlic powder
- pinch of onion powder
- Combine all ingredients in a sauce pan and bring to a boil.
- Boil uncovered until reduced to 1/2 cup (watch to make sure it doesn't boil over!).
- Store in the fridge and shake before each use.
What’s your favorite dish with soy sauce?