Liquid aminos are a liquid seasoning with a deep umami taste. Manufacturers of liquid aminos treat soybeans with an acidic solution (most commonly hydrochloric acid) to extract the naturally occurring amino acids.
Then, they neutralize the acid with sodium bicarbonate, and the end product is a dark-colored liquid with a salty, tangy flavor comparable to soy sauce.
Tamari sauce is the most common substitute for liquid aminos. Like liquid aminos, tamari sauce is made from soybeans. However, instead of using acid to extract the naturally occurring aminos, tamari manufacturers ferment their soybeans, resulting in a similar flavor profile.
The substitute is not perfect, and you may find that using tamari sauce instead of liquid aminos darkens the color of your dish considerably and adds a slightly richer flavor than liquid aminos.
You can substitute at a 1:1 ratio but start with 05:1 and taste as you add more to ensure you achieve your desired flavor and the tamari sauce isn’t too overpowering.
While liquid aminos is considered an alternative to soy sauce, you can use soy sauce as a substitute for liquid aminos in a pinch. It will add a saltier, less tangy flavor to your dish, but it will not change the flavor profile, especially in a stir fry or pho recipe containing many additional ingredients.
Soy sauce has 273 mg of sodium in one teaspoon, whereas liquid aminos has 220 mg; so soy sauce is not a good option if you are trying to lower your sodium intake. Remember that soy sauce is not gluten-free and is unsuitable for celiac disease patients.
Also, you will want to use a regular soy sauce to mimic the taste of liquid aminos rather than sweet or dark soy sauce.
Substitute your regular soy sauce with liquid aminos at a 1:1 ratio.
While fish sauce will add a similar tangy, salty flavor to your dish, it will add a more intense, fishy flavor compared to liquid aminos, so use it sparingly as a substitute. You will want to start at a 0.5:1 ratio to ensure the fishy taste does not overpower your dish.
Fish sauce is high in salt, so if you are trying to reduce your sodium intake, you should consider another alternative.
The best way to describe fish sauce is that it’s a salty liquid made from fermented fish. In fact, it’s one of the oldest forms of food preservation and has been around for thousands of years.
Fish sauce comes in several varieties, but the most popular are:
- Red Boat Fish Sauce
- Golden Boy Fish Sauce
- Three Crabs Brand Fish Sauce
These three brands are considered to be some of the best in the world, and they have gained a reputation for being excellent quality.
One teaspoon of coconut aminos contains 90 mg of salt compared to 220 mg in liquid aminos.
Coconut aminos, like liquid aminos, contain essential amino acids, but coconut aminos are made by fermenting the coconut sap from the coconut flower. Coconut aminos have a slightly sweeter taste than liquid aminos and are lower in sodium, so coconut aminos are a great alternative if you are watching your sodium intake.
Coconut aminos, sometimes referred to as coconut liquid aminos or coco aminos, are a dark, thin sauce made from the sap of the unopened coconut flower of the coconut palm tree.
It is combined with salt and left to ferment, resulting in a liquid that tastes similar to soy sauce with a deep umami flavor. Contrary to popular belief, coconut aminos do not taste like coconut but instead have a savory taste with a buttery aftertaste.
This ingredient is often used in dipping sauces and marinades. You will often find coconut aminos as an ingredient in health-conscious recipes as it is soy-free, gluten-free, dairy-free, and vegan friendly. Coconut aminos are also low-glycemic and contain 17 amino acids, so they’re ideal for weight loss.
Liquid aminos contain aminos acids, the building blocks of protein in the body. Amino acids help build muscle and are also responsible for helping to produce some hormones. Some amino acids also work as neurotransmitters, assisting the nervous system in transporting messages throughout the body.
Liquid aminos contain both essential and nonessential amino acids. Our body creates nonessential amino acids, but we need to get our essential amino acids from our diet. However, the number and kind of amino acids in liquid aminos vary based on the brand.
Many people use liquid aminos as a healthier alternative to soy sauce. Liquid aminos are gluten-free, and while they are not low in sodium, they contain less sodium than regular soy sauce. Liquid aminos also do not have added preservatives, and some research shows they reduce hunger if eaten at the beginning of a meal.
Is coconut aminos better than liquid aminos
While both are gluten-free and vegetarian and vegan-friendly, liquid aminos contain about 50% more salt than liquid aminos. However, liquid aminos is known to have a richer taste and will add more umami flavor to your dish. If you want to prioritize your sodium intake over flavor, use coconut aminos in your dish.
Can I substitute coconut aminos for liquid aminos
If you use coconut aminos instead of liquid aminos, your dish will have a slightly sweeter, less salty flavor so consider this before choosing coconut aminos as an alternative. However, if you have a soy allergy, coconut aminos are the perfect substitute for liquid aminos as they have a similar taste, but coconut aminos are soy free.
What is healthier soy sauce or liquid aminos?
Liquid aminos is healthier than soy sauce because it has less sodium but does not contain the additional preservatives found in soy sauce. Liquid aminos are considered paleo-friendly, and research shows consuming liquid aminos early on in a meal can reduce hunger.