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Vegan fish sauce in little bowls with fresh peppers on top

Vegan Fish Sauce

  • Author: Maria Koutsogiannis
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 1 Jar 1x
  • Category: Vegan Sauce
  • Cuisine: Asian-Inspired
  • Diet: Vegan


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



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


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.


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.

Keywords: fish sauce, fish sauce substitute, vegan