{"id":571,"date":"2015-04-07T01:56:00","date_gmt":"2015-04-07T01:56:00","guid":{"rendered":"https:\/\/veganlovlie.wordpress.com\/2015\/04\/07\/soy-sauce-substitute-recipe-for-a-soy-free-gluten-free-alternative-to-soy-sauce"},"modified":"2019-12-11T02:18:54","modified_gmt":"2019-12-11T07:18:54","slug":"soy-sauce-substitute-recipe-for-soy","status":"publish","type":"post","link":"https:\/\/veganlovlie.com\/soy-sauce-substitute-recipe-for-soy\/","title":{"rendered":"Soy Sauce Substitute | Recipe for a Soy-free & Gluten-free Alternative to Soy Sauce"},"content":{"rendered":"\n

Easy and budget-friendly recipe for homemade soy-free and gluten-free alternative to soy sauce. This soy sauce substitute flavours your food beautifully.<\/p>\n\n\n\n

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Every now and then I have an intermittent sensitivity to soy. I have been gradually reducing my soy intake after the first few years of going vegan when I started consuming it more than before. But striping soy out of a vegan diet, I must say does make things a little more laborious.<\/p>\n\n\n\n

For one thing, I miss out on a lot of the processed foods out there, which isn’t a bad thing after all when I come to think of it. However, there are certain foods like soy sauce that I do use in a whole lot of recipes.<\/p>\n\n\n\n

Coconut aminos could do the job as a soy-free alternative but a small 200ml bottle of this salty\/sweet liquid comes at quite a hefty price tag – the lowest I’ve seen is around $7.
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After some perusing around online for a cheaper alternative, I found a recipe<\/a> for soy sauce substitute. I adapted it to a vegan version and it came out very close to real soy sauce. It seasoned my food beautifully; I was pretty happy.<\/p>\n\n\n\n

\"soy <\/picture><\/figure><\/div>\n\n\n\n

For my second batch I tweaked the proportions and spices a little bit more to bring out some more flavour and made a more concentrated version (that I am sharing below) to preserve it for longer.<\/p>\n\n\n\n

Mauritian cuisine calls for soy sauce in a number of recipes and I also use it as a dipping sauce or for salad dressings quite regularly. So, I figured out a concentrated sauce would keep for longer and I could dilute it when using it if I need to.<\/p>\n\n\n\n

The recipe is based on vegetable broth\/bouillon, vinegar, blackstrap molasses and spices. The blackstrap molasses is the key ingredient in this as it gives it that rich dark colour and a distinct pronounced flavour. If you don’t have molasses on hand, you could try with a very dark caramel made from sugar.<\/p>\n\n\n\n

If you are making this sauce, I suggest you hold on to the salt until the end and taste to see if it needs it; the brand of vegetable bouillon I used is already quite salty, so there wasn’t any need for me to add any more salt.<\/p>\n\n\n\n

Whether you are trying to control sodium, soy or gluten, I think this soy sauce is a great budget-friendly alternative to keep on hand given that it also doesn’t take a lot of time and effort to prepare.<\/p>\n\n\n\n