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Substitute for Soy sauce

What it does in a recipe: Umami and salt in nearly everything savory.

3 substitutes, ranked by what's already in your pantry. Amounts are dataset values — US and metric where a ratio exists.

Tamari

per 1 Tbsp soy sauce

USTamari, 1:1
Metric1:1
CommonBaking-safe ✓VeganDairy-freeEgg-freeNut-freeAlcohol-freeContains soy

Tamari is soy sauce brewed with little or no wheat.

What changes: Slightly richer, less wheaty

Best for: Everything — gluten-free

Coconut aminos

per 1 Tbsp soy sauce

USCoconut aminos, 1:1; reduce other sweeteners slightly (it is sweeter)
Metric1:1
SpecialtyBaking-safe ✓VeganDairy-freeGluten-freeEgg-freeNut-freeSoy-freeAlcohol-free

Coconut sap carries similar umami.

What changes: Sweeter, much less sodium

Best for: Soy-free cooking

Bragg liquid aminos

per 1 Tbsp soy sauce

USLiquid aminos, 1:1
Metric1:1
CommonBaking-safe ✓VeganDairy-freeGluten-freeEgg-freeNut-freeAlcohol-freeContains soy

Hydrolyzed soy delivers the same umami compounds.

What changes: Thinner, saltier

Best for: Seasoning

Related swaps

Common questions

What can I use instead of Soy sauce?
Tamari: Tamari, 1:1. Bragg liquid aminos: Liquid aminos, 1:1.
What is the exact ratio to substitute Soy sauce?
Tamari (per 1 Tbsp soy sauce) — US: Tamari, 1:1. Metric: 1:1.
What changes when you substitute Soy sauce?
Slightly richer, less wheaty. Sweeter, much less sodium.

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