Substitute for Soy Sauce
A salty, umami-rich fermented condiment used in Asian cooking, marinades, and as a table condiment.
The Best Substitute
The Professor's top pick for replacing soy sauce is Coconut Aminos at a ratio of 1 tablespoon coconut aminos = 1 tablespoon soy sauce. This works well for stir fries, marinades, dressings, dipping sauces. There are 2 total substitutes listed below, each suited for different situations. Scroll down for complete details on every option, including what to use each one for and what to avoid.
Best Substitutes
Coconut Aminos
Flavor impact: Less salty and slightly sweeter than soy sauce. The closest substitute for dietary restrictions. Soy-free and gluten-free.
Dairy-freeWorcestershire Sauce
Flavor impact: Different flavor profile (more tangy, less umami) but provides similar saltiness and depth.
Dairy-free
Coconut aminos is the go-to for anyone avoiding soy or gluten. It is less intense than soy sauce, so you may want to add a pinch of salt to compensate.
Frequently Asked Questions
Tamari is a Japanese soy sauce traditionally made without wheat, making it a gluten-free option. It has a richer, less salty flavor than regular soy sauce.
The Bottom Line
If you are out of soy sauce, the best all-around substitute is coconut aminos. Pay attention to the ratio, since substitutes rarely work at exactly 1:1. Consider what role soy sauce plays in your recipe; whether it provides flavor, texture, acidity, or structure; and choose the substitute that best fills that specific role. When in doubt, start with less and adjust to taste.
Source: Culinary reference | Last verified: March 19, 2026 | Our methodology