Soy-Free Teriyaki Sauce With Coconut Aminos
This quick and easy homemade soy-free teriyaki sauce recipe is gluten-free, vegan, allergen-friendly, and has no added sugar.
Homemade sauces and condiments almost always taste better than store-bought. If you have food allergies, the majority of store-bought teriyaki sauces are off the table because they contain ingredients such as high fructose corn syrup, soy sauce, wheat, and preservatives.
If you’re looking for more homemade soy-free sauces, check out my creamy lemon miso dressing, carrot ginger dressing, or vegan oyster sauce.
Ingredients
This soy-free version is made with simple, easy-to-find ingredients. For the full ingredient list, see the recipe card.
- Coconut aminos (not to be confused with liquid aminos)- a great soy-free soy sauce alternative with a slightly sweet and savory flavor that’s nowhere near as salty as soy sauce. My favorite brand continues to be Coconut Secret. You can find it in the International or Asian aisle near the soy sauce at most grocery stores.
- Orange juice – this adds some subtle natural sweetness without the need for any additional sugar.
- Rice vinegar – the acidity brightens up the flavor.
- Aromatics – fresh ginger and fresh garlic add lots of flavor.
- Toasted sesame oil – adds another layer of flavor.
- Kosher salt – because this soy-free version uses coconut aminos, you’ll want to add some additional salt to balance out the flavor.
- Tapioca flour (also called tapioca starch) – to thicken the sauce.
How To Make Soy-Free Teriyaki Sauce
Step 1. Add the coconut aminos, water, orange juice, rice vinegar, ginger, garlic, toasted sesame oil, and salt to a medium saucepan over medium heat. Whisk together until combined.
Step 2. Make the slurry by whisking together 2 tablespoons of cold water with 1 tablespoon of tapioca flour in a small bowl. Whisk until the tapioca has completely dissolved.
Step 3. Turn the heat down to medium-low, stir in the slurry, and continuously whisk until the sauce has thickened. This will take about 5-7 minutes and will continue to thicken as it cools.
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make this soy-free teriyaki sauce using what you already have? Here are some ideas…
- No orange juice? – use pineapple juice instead.
- Prefer a sweeter sauce? – add 1-2 tablespoons of raw honey or maple syrup.
- No rice vinegar? – sub apple cider vinegar, champagne vinegar, or white wine vinegar.
- No fresh garlic or ginger? – use 1/4 teaspoon of ground ginger and 1/2 teaspoon garlic powder.
- Like it spicy? – add red pepper flakes or cayenne powder.
- No tapioca flour? – sub cornstarch or arrowroot powder.
What to Make With It
Use it in pineapple fried rice, a fresh or frozen vegetable stir fry with rice. Enjoy it as a sauce for chicken or shrimp kabobs with vegetables.
It’s delicious poured over grilled or baked salmon, coconut lime rice, and veggies or used as a marinade for chicken or shrimp prior to cooking.
Frequently Asked Questions
Yes, you can freeze it. For the easiest removal, pour the sauce into a silicone ice cube tray. Once frozen, pop the cubes into a freezer-safe bag or container. When ready to use, add a cube or two to a hot skillet.
Most teriyaki sauces are made with soy sauce which is made with wheat and isn’t safe for people with gluten allergies. This soy-free recipe is made with coconut aminos though and therefore is gluten-free.
Store homemade teriyaki sauce in an airtight container or jar in the fridge for up to 1 week or in the freezer for up to 3 months. The sauce will thicken as it cools and will thin out again when reheated.
To thicken teriyaki sauce, you have to make a slurry by whisking together some type of starch with cold water until it dissolves before you pour it with the rest of the ingredients. The addition of heat activates the starch and helps to thicken the sauce.
More Homemade Condiments
Soy-Free Teriyaki Sauce With Coconut Aminos
Ingredients
- ½ cup coconut aminos
- ¼ cup water
- ¼ cup orange juice or sub pineapple juice
- 1 tablespoon rice vinegar or sub, see notes
- 1 tablespoon grated ginger
- 2 garlic cloves, minced
- 1 teaspoon toasted sesame oil
- ½ teaspoon diamond crystal kosher salt reduce by half if using another kind
Slurry
- 2 tablespoons cold water
- 1 tablespoon tapioca flour can also use cornstarch or arrowroot
Instructions
- Add the coconut aminos, water, orange juice, rice vinegar, ginger, garlic, toasted sesame oil, and salt to a medium saucepan over medium heat. Whisk together until combined.
- Make the slurry by whisking together 2 tablespoons of cold water with 1 tablespoon of tapioca flour in a small bowl. Whisk until the tapioca has completely dissolved.
- Turn the heat down to medium-low, stir in the slurry, and continuously whisk until the sauce has thickened. This will take about 5-7 minutes and will continue to thicken as it cools.