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.
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.
Notes
Make It Your Way: Substitutions & Variations
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 ginger? - use 1/4 teaspoon of ground ginger instead.
Like it spicy? - add red pepper flakes or cayenne powder.
No tapioca flour? - sub cornstarch or arrowroot powder.