If you’ve been told to cut back on soy sauce but don’t want to give up the flavor it brings to a stir-fry, coconut aminos is probably the ingredient people mean when they say “soy sauce alternative.” It’s become a pantry staple for soy-free, gluten-free, and lower-sodium cooking — but it’s also genuinely different from soy sauce, not just a substitute. Here’s what it actually is, how it compares, and how to use it.
What coconut aminos actually is
Coconut aminos is made from the sap of the coconut flower (not the coconut itself), fermented naturally and blended with sea salt. That’s the entire ingredient list for a traditionally made version like ours: coconut sap and sea salt, nothing else. The fermentation is what gives it a dark color and savory, umami-rich flavor similar to soy sauce — the two end up in a similar flavor family because fermentation produces many of the same amino acids and compounds either way, just starting from a completely different raw ingredient.
“Aminos” in the name refers to the amino acids produced during fermentation, which are a big part of what gives it that savory depth — the same reason soy sauce, miso, and fish sauce all taste savory rather than just salty.
How it compares to soy sauce and tamari
- Soy and gluten: Coconut aminos contains neither. Regular soy sauce contains both soy and (unless labeled gluten-free) wheat. Tamari is usually gluten-free but is still soy-based.
- Sodium: Coconut aminos is generally considered meaningfully lower in sodium than regular soy sauce, which is one of the main reasons people switch to it.
- Flavor: Soy sauce is sharper and saltier. Coconut aminos is smoother, slightly sweet, and a bit milder — close enough to use as a direct substitute, but not an identical taste.
- Diet compatibility: Because it’s soy-free and gluten-free, coconut aminos fits paleo, Whole30, and most allergen-conscious diets in a way soy sauce and even tamari don’t.
How to use it
The simplest way to think about coconut aminos: use it anywhere a recipe calls for soy sauce or tamari, in roughly the same amount. A few places it works especially well:
- Stir-fries — add it the same way you would soy sauce, toward the end of cooking.
- Marinades — its natural sweetness helps meat, tofu, or vegetables caramelize nicely.
- Dipping sauce — on its own, or mixed with a little rice vinegar, ginger, and sesame oil.
- Salad dressings and glazes — its milder saltiness makes it easier to balance than soy sauce in a vinaigrette.
If you want more flavor built in, our Teriyaki Coconut Aminos is made the same way with ginger and chili added — useful if you’d normally reach for a bottled teriyaki sauce. We also make a Garlic Coconut Aminos (currently sold out while we restock), for recipes that want a garlic-forward savory note built in rather than added separately.
Frequently asked questions
Is coconut aminos the same as coconut oil or coconut milk?
No — it’s made from the sap of the coconut flower, not the coconut meat or milk. It has no coconut flavor; it tastes savory, not coconutty.
Is coconut aminos keto-friendly?
It’s generally considered compatible with low-carb and keto diets, though as with any packaged ingredient, if carb count matters to you, check the label on the specific product you’re using.
Does it taste like soy sauce?
Close, but not identical — it has the same savory, umami character, but is smoother, slightly sweet, and milder than most soy sauces, with noticeably less sodium.
Is it gluten-free?
Yes. Our Organic Coconut Aminos contains only organic coconut sap and sea salt — no wheat, no soy, no gluten.
Shop coconut aminos
See coconut aminos in the press → real coverage of this soy sauce alternative from America’s Test Kitchen and PureWow.