Vegan Fish Sauce Substitute

Fish sauce is one of the key ingredients in a lot of Asian cuisines, which makes it hard for people like myself who are plant-based (or vegetarian) to enjoy the delicious flavors of Asian cuisine. The good news is, that I have a solution for you to be able to make a vegan-inspired fish sauce substitute right at home.

❤️ Why You’ll Love This Vegan Fish Sauce Substitute

• Quick: This sauce will only take 5-minutes to make
• Long-lasting: You can store this sauce in your fridge for up to a month
• Flavorful: Fish sauce adds a lot of flavor to Asian food, this vegetarian fish sauce does not fall short
• Versatile: Throw it in recipes, use it on its own, make it into dips, you do you!

🍲 Ingredients

Dulse or Wakame: The seaweed is what will give you that “fish” taste you want in a vegan fish sauce substitute. Wakame is high-protein, high in calcium, and has iron and vitamin C in it. Dulse, another kind of seaweed, is a red sea plant and is also rich in iron as well as protein, and vitamin A. That’s right, this fish sauce substitute is nutrient-rich!

White Miso: Rich in essential minerals and a good source of B, E, and K vitamins, plus folic acid. Miso is seriously magical. It also adds a ton of flavor, and as a fermented food, it is great for your gut!

Coconut Aminos: Coconut aminos are the plant-based version of soy sauce, and it’s healthier too! It’s similar in color and consistency so it makes a great soy sauce swap as it also has that salty and savory taste to it.

👩‍🍳 How to Make Vegan Fish Sauce

My alternative and secret weapon? Seaweed!! The powerful seaweed mixed with the nutty/earthy flavor of wild dehydrated mushrooms really adds the flavor that you may get in non-vegan alternatives that are often in Vietnamese or other Asian dishes. Here’s how you make this vegan fish sauce:

1. To a medium-sized saucepan, add the water, seaweed of choice, dried shiitake mushrooms, and sea salt. Bring the mixture to a boil, cover, reduce heat to low, and simmer for 20 minutes will lid off.
2. Remove the mixture from heat. Pour it through a strainer (fine-mesh) into a bowl. Be sure to lightly press on the mushrooms and dulse with a spoon to get all that flavourful liquid.
3. To this bowl, miso and coconut aminos. Taste test and add ingredients as needed.

🪄 Tips and Tricks

• Salt: Adding more salt will make it saltier.  Miso will add umami.  Coconut aminos will add a full-bodied flavor
• Coconut Aminos: You can use soy sauce instead of coconut aminos if you prefer, however, it is saltier so make sure you taste as you go
• Make Ahead: Make this vegan fish sauce ahead of time and store it in your fridge until you’re ready to use

🗒 Best served with

• Veggie Spring Rolls (swap for the mango salsa)
• Vegan Tuna Ramen
• Black Garlic Ramen
• Coconut Curry Potato Soup

👝 How to Store Leftovers

Store in a sealed jar container in the refrigerator for up to 1 month.  Make sure you give it a good shake before using it. What I like to do is make a batch of Vegan Fish Sauce and keep it in a sealed container in my fridge. I use it on dishes like salads or bowls I make.

🤔 Common Questions

Vegan Fish Sauce Substitute

4.64 from 11 votes

This simple vegan fish sauce substitute is vegan and vegetarian friendly and the perfect alternative when seeking “fish” sauce for Asian-inspired meals.

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Vegan Sauce

Cuisine Asian-Inspired

Servings 1 Jar

Ingredients

  

1x2x3x

• 2 cups of water
• 1/3 cup dulse or wakame
• 1/3 cup dried shiitake mushrooms
• 2 tsp sea salt – good quality
• 2 tsp white miso
• 2 tbsp. coconut aminos – I used Bragg Brands

Instructions

 

• To a medium-sized saucepan, add the water, seaweed of choice, dried shiitake mushrooms, and sea salt. Bring the mixture to a boil, cover, reduce heat to low, and simmer for 20 minutes will lid off.
• Remove the mixture from heat. Pour it through a strainer (fine-mesh) into a bowl. Be sure to lightly press on the mushrooms and dulse with a spoon to get all that flavourful liquid.
• To this bowl, miso and coconut amonis . Taste test and add ingredients as needed.

Notes

Storage: Store in a sealed jar container in the refrigerator for up to 1 month.  Make sure you give it a good shake before using it.

Salt: Adding more salt will make it saltier.

Miso: I suggest using white in this recipe but if you don’t have access to white miso then any miso will do. The more miso the more umami the sauce will have.

Coconut aminos: if you do not have coconut aminos, is Tamari for a GF option or Soy sauce.  This ingredient will add a full-bodied flavour.

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